Karaage chicken (fried chicken)
Discover the delectable flavors of homemade Karaage Chicken with this authentic Japanese fried chicken recipe. Marinated in a savory blend of soy sauce, fragrant ginger root, and a special spice mix, the tender chicken thighs are then coated in a crispy mix of corn flour and all-purpose flour. Perfectly golden and incredibly juicy, this dish is sure to become a family favorite. Ideal for a quick and satisfying meal, this Karaage Chicken recipe is easy to follow and packed with irresistible taste.
Cook time 15 min
Prep time 15 min
Ingredients:
1 tbsp soy sauce1 tbsp spice mix
1 tbsp ginger root
4 chicken thighs
1 cup corn flour
2 tbsp all-purpose white wheat flour
Karaage chicken is a popular Japanese dish featuring juicy, marinated chicken thighs that are coated in a crispy, flavorful crust and deep-fried to perfection. This recipe is straightforward and guarantees delicious results every time. Whether you're preparing a meal for family or entertaining guests, Karaage chicken is sure to impress.
Instructions:
- In a bowl, combine 1 tablespoon of soy sauce, 1 tablespoon of your chosen spice mix, and 1 tablespoon of grated ginger root. Mix thoroughly to form the marinade.
- Cut the chicken thighs into bite-sized pieces (approximately 1-2 inch pieces).
- Add the chicken pieces to the marinade bowl, ensuring each piece is well-coated with the marinade.
- Cover the bowl with plastic wrap or a lid and place it in the refrigerator. Let the chicken marinate for at least 30 minutes. For best results, marinate for 2 hours or up to overnight.
- In a mixing bowl, combine 1 cup of corn flour and 2 tablespoons of all-purpose white wheat flour. Stir until evenly mixed.
- Remove the marinated chicken from the refrigerator.
- Dredge each piece of chicken in the flour mixture, making sure to coat all sides evenly. Shake off any excess flour and place coated chicken pieces on a plate or tray.
- Pour enough oil into a deep frying pan or pot to submerge the chicken pieces (about 1-2 inches deep).
- Heat the oil over medium heat until it reaches 170°C (340°F). You can test the oil by dropping a small piece of batter in it; if it sizzles and floats to the top, it’s ready.
- Carefully add a few pieces of the coated chicken into the hot oil, being careful not to overcrowd the pan. Fry in batches if necessary.
- Fry each piece for about 4-5 minutes, turning occasionally, until golden brown and cooked through.
- Use a slotted spoon or tongs to remove the chicken from the oil and place it on a paper towel-lined plate to drain excess oil.
- Transfer the fried chicken to a serving platter.
- Serve hot and enjoy your delicious Karaage Chicken with a side of lemon wedges and a dipping sauce such as mayonnaise or a spicy aioli.
Tips:
- Marinate the chicken for at least 30 minutes, but preferably overnight, to allow the flavors to fully penetrate the meat.
- Ensure the chicken pieces are similar in size for even cooking.
- Pat the chicken dry before coating with flour to achieve a crispier texture.
- Use a thermometer to maintain the oil temperature around 170°C (340°F) to avoid burning or undercooking the chicken.
- Fry in small batches to prevent the oil temperature from dropping and to ensure each piece cooks evenly.
With its perfect balance of flavor and texture, Karaage chicken is a delightful dish that is worth the effort. Follow these steps and tips, and you'll be rewarded with crispy, succulent chicken that will leave everyone craving for more. Serve hot and enjoy with a sprinkle of lemon juice or a side of dipping sauce for an extra burst of flavor.
Nutrition per serving
6 ServingsCalories 260kcal
Protein 13g
Carbohydrates 24g
Fiber 1.30g
Sugar 0.33g
Fat 12g
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