Chicken Karaage Recipe 2.0 (The Crispy-Crunchy Japanese Fried Chicken Method)

By Sudachi · 60 min

Ingredients

Instructions

1. Pat the chicken thigh dry and prick both sides well with a fork. Cut it into 30–40 g pieces, put them in a bowl, and sprinkle with ½ teaspoon salt, massaging until evenly seasoned.
2. Add 1½ tablespoons grated ginger, 1 tablespoon grated garlic, ½ tablespoon grated apple, 1 tablespoon sake, 1 teaspoon Japanese mayonnaise, 1 teaspoon toasted sesame oil, 1 teaspoon shiro dashi (or light soy sauce), ½ teaspoon Chinese-style chicken bouillon powder and ⅛ teaspoon ground white pepper. Mix thoroughly.
3. Add 1 tablespoon all-purpose flour and 1 tablespoon tapioca starch and mix until each piece is evenly coated.
4. Cover and refrigerate for at least 30 minutes, preferably 1 hour.
5. Preheat the oil to 160 °C. Meanwhile, put 4 tablespoons potato starch on a plate, sprinkle with 2 teaspoons water and mix with chopsticks or a fork to form clumps. (Optional, for the hailstone effect.)
6. Take the chicken from the fridge and lightly coat each piece with the clumpy starch.
7. Deep-fry at 160 °C for 3 minutes. Leave it alone for the first minute, then turn occasionally for even cooking.
8. Lift the chicken onto a wire rack and rest for 3 minutes. Meanwhile, raise the oil temperature to 180–190 °C.
9. Fry the chicken again for 30 seconds to 1 minute, until golden brown all over.
10. Drain on a wire rack and serve with a lemon slice.

Summarized from Sudachi's video. Watch it for the details.

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