Karaage (唐揚げ) is one of the most popular Japanese dishes, consisting of bite-sized pieces of fried chicken. It is marinated in flavourful ingredients such as soy sauce, sake, and garlic, making it delicious as is. Karaage is a versatile dish that is enjoyed as a snack, an appetizer, or as a main dish, and is commonly enjoyed in various places, not only at home but also in restaurants, izakaya, supermarkets, and convenience stores. When I was a kid, my mom would always pack karaage in my lunch box, and I absolutely loved it even when it got cold.
Cooking tips
Coating
The most common coatings for karaage are flour, potato starch (katakuriko), or a combination of both. In my mom’s recipe, she prefers using potato starch. This choice results in karaage that is crispy on the outside yet juicy on the inside.
Prepare the chicken
Trim white tendons
The white tendons in chicken meat can cause the meat to shrink and result in a less desirable texture, so it’s best to remove them if it’s possible.
To remove white tendons from chicken with a knife:
- Find white tendons.
- Make a shallow incision alongside with a knife.
- Grip tendon and pull it away.
- Trim any remaining tendon.
Cut the Chicken
When slicing the chicken into bite-sized pieces (about 1.5 inches), ensure they are of even thickness. Before cutting, gently flatten the chicken to ensure uniformity in thickness. Then, using a knife, slice it into pieces of consistent thickness.
Here’s another helpful tip: Cutting the chicken against the grain aids in tenderizing it. Visualize the fibers of the chicken running from left to right; then, position the knife vertically and cut horizontally (opposite to the direction of the fibers). This technique results in shorter fibers, enhancing the tenderness of the chicken.
Fry the chicken
For the perfect karaage, I highly recommend using skin-on, boneless chicken thighs. When frying chicken karaage, it’s best to start with the skin side down. This technique results in a crispy skin that enhances the dish’s flavor. Additionally, I recommend double frying. Begin by frying at a lower temperature to thoroughly cook the interior. Then, raise the oil temperature slightly and fry again at a slightly higher temperature to achieve a crispy exterior. This method guarantees that the ingredients are cooked through while maintaining a crispy texture on the outside.
FAQ
How do you know if the oil is at correct temperature?
You can check the oil temperature by dropping in a small piece of batter. For the ideal karaage frying temperature, which is around 325ºF (160ºC), the batter should sink halfway and then immediately float back up.
Can’t find the skin-on boneless chicken thighs?
It might be hard to find skin-on, boneless chicken thighs at your local grocery store. In that case, you can use the closest alternatives, such as drumsticks or bone-in chicken thighs. If you’re using bone-in chicken, use a knife to make shallow cuts around the bones so the seasonings can penetrate deeply. However, note that the frying time may vary. Please ensure that the inside is fully cooked.
What seasoning would go well?
The essential seasonings include salt, pepper, soy sauce, sake, and garlic. Other common seasonings are sugar, mirin (similar to sake but sweeter with less alcohol content), ginger, honey, oyster sauce, miso, and grated onions. Feel free to explore and discover your favorite combinations!
Karaage (唐揚げ) - Japanese fried chicken
Ingredients
- ⅔ lb boneless skin-on chicken tights
- 1 tbsp soy sauce
- 1 tbsp cooking sake
- 1 tbsp salt and pepper
- ⅔ garlic
- 3 tbsp potato starch
- vegitable oil
Instructions
Preparation
- Trim the white tendon if needed, and cut the chicken into one-bite size (1.5 inch).
- Grate a clove of garlic, and rub it to the chicken.
- Add the chicken, 1 tbsp of soy sauce, 1 tbsp of cooking sake, ⅔ grated garlic into a clean plastic bag and mix them very well with your hand. Marinate it for 15 minutes.
Deep frying
- Pour enough oil into the pot to cover the chicken, and heat over medium heat.
- Check the oil temperature by dropping in a bit of batter. If the batter sink halfway and immediately float back up, the temperature is about 325ºF (160ºC).
- Dredge each marinated chicken piece in the potato starch, shaking off any excess.
- Carefully place the coated chicken in the hot oil, and deep fry for 2 minutes or until the karaage gets light golden brown.【Tip】 cook the skin-side down first to get the crispy skin!
- Flip the chicken and deep fry other side for 1 minute.
- Take the chicken out and put them aside on a paper towel. Remove the crumbs in the oil using a fine-mesh sieve to keep the oil clean and to prevent the oil going dark.
- While the chicken is resting, bring the temperature up to 355℉ (180℃).
- Deep fry the chicken again for 30 seconds on each side.【Caution】The cooking time may vary depending on the size of the chicken pieces. So make sure the chicken is fully cooked before eating.
