Karaage
Karaage is a popular Japanese dish featuring marinated and deep-fried chicken thighs that are crispy on the outside and juicy inside. This recipe uses traditional Japanese seasonings for a flavorful experience.
Cook time 20 min
Prep time 35 min
Ingredients:
8 chicken thighs1 tsp salt
1 tbsp sake
1 tsp mirin
2 tbsp soy sauce
1 tbsp ginger root
1/2 cup corn flour
Karaage is a popular Japanese dish consisting of marinated and deep-fried chicken pieces. It is renowned for its crispy exterior and juicy, flavorful interior, making it a favorite in many households and restaurants. This recipe uses boneless chicken thighs to ensure tenderness and maximizes flavor with a combination of traditional Japanese seasonings and ingredients.
Instructions:
- Trim any excess fat from the chicken thighs and cut them into bite-sized pieces. Aim for uniform sizes to ensure even cooking.
- In a large bowl, combine the salt, sake, mirin, soy sauce, and freshly grated ginger root. Mix well.
- Add the chicken pieces to the marinade, making sure each piece is well-coated. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes. For best results, let it marinate for 2 hours to maximize the flavor.
- Place the corn flour in a shallow dish. Dredge each marinated chicken piece in the corn flour, ensuring an even coating. Shake off any excess flour.
- In a deep frying pan or a wok, heat the oil to 170°C (340°F). You can check the temperature by dropping a small amount of corn flour into the oil. If it sizzles and rises to the surface, the oil is ready.
- Carefully add a few pieces of chicken to the hot oil, ensuring not to overcrowd the pan. Fry the chicken in batches until golden brown and crispy, about 4-5 minutes per side. Use a slotted spoon to remove the chicken and drain on paper towels.
- Once all the chicken is fried, serve immediately. Karaage is traditionally served with a wedge of lemon and a side of Japanese mayonnaise for dipping. It pairs well with a simple salad or a bowl of steamed rice.
Cooking Karaage at home is both satisfying and rewarding. By following these steps, you'll be able to replicate this beloved Japanese dish with a perfectly crispy outside and juicy inside. Serve it with a side of rice or enjoy it as an appetizer. Either way, it’s sure to be a hit!
Karaage FAQ:
For the best flavor, marinate the chicken for at least 30 minutes. However, letting it marinate for up to 2 hours in the refrigerator will maximize the flavor.
The chicken should be golden brown and crispy on the outside. You can check for doneness by cutting a piece in half; the inside should no longer be pink and the juices should run clear. Alternatively, use a meat thermometer to ensure it reaches an internal temperature of 75°C (165°F).
Yes, you can substitute corn flour with all-purpose flour or rice flour. However, the texture and crispiness may vary slightly.
To store leftovers, let the karaage cool to room temperature, then place it in an airtight container. Refrigerate for up to 3 days. To reheat, bake in an oven at 180°C (350°F) until warmed through to maintain crispiness.
Use oils with high smoke points such as vegetable oil, canola oil, or peanut oil for frying. These oils will help achieve the desired crispy texture without burning.
Tips:
- For best results, marinate the chicken for at least 30 minutes to allow the flavors to penetrate.
- Cut the chicken into uniform sizes to ensure even cooking.
- If you want extra crispy Karaage, you can double fry the chicken. Fry it initially at a lower temperature, let it rest, and then fry again at a higher temperature to get that extra crunch.
- Make sure the oil is properly heated (around 170°C or 340°F) before frying the chicken to avoid it becoming greasy.
- After frying, place the chicken on a wire rack instead of paper towels to keep the crust crispy.
Nutrition per serving
6 ServingsCalories 350kcal
Protein 24g
Carbohydrates 11g
Fiber 0.63g
Sugar 0.19g
Fat 22g
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