Name: Karaage (Japanese Fried Chicken)
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 2 tsp. fresh ginger, grated -; 2 tsp. garlic, minced or grated -; 2 tbsp. sake -; 2 tbsp. soy sauce -; 2 tsp. light brown sugar -; 2 tsp. kosher salt, divided -; 1 1/2 lb. (about 5) boneless, skinless chicken thighs, cut into 2" pieces -; Vegetable or canola oil, for frying -; 1/4 c. all-purpose flour -; 1/4 c. cornstarch -; For serving: sliced green onions, Japanese (Kewpie) mayo, and lemon wedges -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Karaage (Japanese Fried Chicken)

1. 2 tsp. fresh ginger, grated -

2. 2 tsp. garlic, minced or grated -

3. 2 tbsp. sake -

4. 2 tbsp. soy sauce -

5. 2 tsp. light brown sugar -

6. 2 tsp. kosher salt, divided -

7. 1 1/2 lb. (about 5) boneless, skinless chicken thighs, cut into 2" pieces -

8. Vegetable or canola oil, for frying -

9. 1/4 c. all-purpose flour -

10. 1/4 c. cornstarch -

11. For serving: sliced green onions, Japanese (Kewpie) mayo, and lemon wedges -

How to cook deliciously - Karaage (Japanese Fried Chicken)

1. Stage

In a large bowl, whisk together ginger, garlic, sake, soy sauce, brown sugar, and 1 tsp. salt. Add chicken pieces and stir to completely coat. Cover, refrigerate, and let marinate for at least 30 minutes, and up to 1 hour.

2. Stage

Line a baking sheet with paper towels, and set a wire rack inside. Fit a Dutch oven with a candy thermometer, and add oil 2” to 3” deep. Heat over medium-high heat until it reaches 350 degrees F.

3. Stage

Meanwhile, in a large bowl, whisk together flour, cornstarch and remaining 1 tsp. salt.

4. Stage

Remove one piece of chicken at a time from the marinade and roll it in the flour mixture to coat. Gently shake off the excess flour mixture and transfer to a large plate. Repeat with remaining chicken.

5. Stage

Place 2 to 3 pieces in the oil and fry until golden brown, about 3 minutes. (Keep the oil temperature between 350-365 degrees F.) Transfer chicken to the wire rack. Repeat with remaining chicken.

6. Stage

Garnish with green onions, Japanese mayo, and a squeeze of lemon to serve.