Cherry & Dennis Helper Habitat

Japanese Karaage Fried Chicken

日式唐揚雞

Japanese Karaage Fried Chicken — finished dish

Total time: 50 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Ginger-soy chicken coated in potato starch and fried crisp.

01

Ingredients

Main ingredients

700 g boneless chicken thigh
150 g potato starch
1 L neutral frying oil

Ginger-soy marinade

3 tbsp light soy sauce
1 tbsp grated ginger
1 tsp grated garlic
1 tbsp mirin

Japanese Karaage Fried Chicken — ingredients

02

Tools

knife
board
bowl
deep pan
thermometer
slotted spoon
rack

Japanese Karaage Fried Chicken — tools

03

Steps

Japanese Karaage Fried Chicken — Cut chicken into bite-size pieces

Step 1

Cut chicken into bite-size pieces

Cut chicken into bite-size pieces. Keep the pieces even in thickness so they cook at the same rate.

Japanese Karaage Fried Chicken — Pat chicken dry with kitchen paper

Step 2

Pat chicken dry with kitchen paper

Pat chicken dry with kitchen paper. Remove visible surface moisture and clean the board after handling raw meat.

Japanese Karaage Fried Chicken — Mix soy, ginger, garlic and mirin

Step 3

Mix soy, ginger, garlic and mirin

Mix soy, ginger, garlic and mirin. Disperse ginger and garlic through the liquid so each chicken piece can be coated.

Japanese Karaage Fried Chicken — Marinate chicken under refrigeration twenty minutes

Step 4

Marinate chicken under refrigeration twenty minutes

Marinate chicken under refrigeration twenty minutes. Keep the raw meat covered in the refrigerator, away from ready-to-eat food.

Japanese Karaage Fried Chicken — Drain excess marinade from chicken

Step 5

Drain excess marinade from chicken

Drain excess marinade from chicken. Drain until dripping stops so the next mixture is not watered down.

Japanese Karaage Fried Chicken — Coat each piece evenly in potato starch

Step 6

Coat each piece evenly in potato starch

Coat each piece evenly in potato starch. Coat lightly and evenly, shaking off loose excess starch.

Japanese Karaage Fried Chicken — Heat oil to 170°C, no more than half the pan

Step 7

Heat oil to 170°C, no more than half the pan

Heat oil to 170°C, no more than half the pan. Add the food when the pan is hot but not smoking to avoid scorching.

Japanese Karaage Fried Chicken — Fry chicken in small batches without crowding

Step 8

Fry chicken in small batches without crowding

Fry chicken in small batches without crowding. Leave space between pieces and let the oil regain heat before the next batch.

Japanese Karaage Fried Chicken — Fry about four minutes until crust sets

Step 9

Fry about four minutes until crust sets

Fry about four minutes until crust sets. Set the crust in this first fry; the later second fry finishes the centre.

Japanese Karaage Fried Chicken — Lift to a rack and drain briefly

Step 10

Lift to a rack and drain briefly

Lift to a rack and drain briefly. Drain excess oil on a rack so the underside stays crisp.

Japanese Karaage Fried Chicken — Fry again until golden and hold the centre at 75°C for 30 seconds

Step 11

Fry again until golden and hold the centre at 75°C for 30 seconds

Fry again until golden and hold the centre at 75°C for 30 seconds. Check the centre, and continue cooking and recheck if it is not done.

Japanese Karaage Fried Chicken — Drain on rack and serve hot

Step 12

Drain on rack and serve hot

Drain on rack and serve hot. Drain excess oil on a rack so the underside stays crisp.

Common mistakes

Oversize pieces brown before cooking through; check the centre.
Crowding chicken drops the frying temperature.
Excess marinade makes the starch coating clump.

Tips

Use separate tongs for raw and cooked chicken; do not overfill oil.