Crispiest Ever Japanese Chicken Karaage!

By Sudachi · 60 min

Ingredients

Instructions

1. Pat the chicken thigh dry and prick both sides well with a fork. Cut into 30–40 g pieces.
2. Sprinkle with 1/2 tsp salt and massage until evenly seasoned.
3. Add 1 1/2 tbsp grated ginger, 1 tbsp grated garlic, 1/2 tbsp grated apple, 1 tbsp sake, 1 tsp Japanese mayonnaise, 1 tsp toasted sesame oil, 1 tsp shiro dashi, 1/2 tsp Chinese-style chicken bouillon powder and 1/8 tsp ground white pepper. Mix thoroughly.
4. Add 1 tbsp all-purpose flour and 1 tbsp tapioca starch and mix until the chicken is evenly coated.
5. Cover and refrigerate for at least 30 minutes, preferably 1 hour.
6. Preheat the oil to 160 °C. Meanwhile, sprinkle 2 tsp water over 4 tbsp potato starch on a plate and mix with chopsticks or a fork into clumps.
7. Lightly coat each chicken piece with the clumpy starch.
8. Deep fry for 3 minutes, leaving it undisturbed for the first minute, then turn occasionally.
9. Rest the chicken on a wire rack for 3 minutes while raising the oil to 180–190 °C.
10. Fry again for 30 seconds to 1 minute until golden brown all over.
11. Drain on a wire rack and serve.

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

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GarlicGingerChicken thighApple