Japanese · Free recipe
Chicken Karaage
Juicy bite-size pieces of marinated fried chicken with an incredibly crunchy coating. These Japanese fried chicken nuggets are addictive hot or cold, in a bento or as a snack.
Step 1
Cut the chicken thighs into bite-size pieces about 1.5 inches across. Keep the pieces roughly even so they cook at the same rate.
Step 2
In a bowl, mix the soy sauce, sake, ginger, garlic, and sesame oil. Add the chicken and stir to coat. Cover and let it marinate at room temperature for 20 minutes.
Step 3
Crack the egg into the marinated chicken and mix well. In a separate bowl, whisk together the potato starch and flour.
Step 4
Pour the vegetable oil into a medium deep pot (about 4-quart) to a depth of about 2 inches. Heat over medium-high to 340 degrees Fahrenheit. Use a thermometer, since correct temperature is key for crunch.
Step 5
A few pieces at a time, lift the chicken from the marinade and toss in the starch mixture until fully coated. Press so the coating sticks, then shake off the excess.
Step 6
Carefully lower 5 or 6 pieces into the oil, away from you. Do not crowd the pot or the temperature will drop.
Step 7
Fry for 3 minutes until pale golden, then lift out with a slotted spoon and rest on a rack for 2 minutes. This first fry cooks the inside.
Step 8
Raise the heat to bring the oil to 360 degrees Fahrenheit. Return the pieces and fry a second time for 1 to 2 minutes until deep golden and very crisp.
Step 9
The chicken is done when the coating is crunchy and golden and the inside reaches 165 degrees Fahrenheit. Cut one open to confirm it is no longer pink.
Step 10
Drain the fried chicken on a wire rack or paper towels and sprinkle lightly with salt while hot.
Step 11
Pile onto a plate with lemon wedges. Squeeze lemon over the chicken just before eating for brightness.
Tips from the test kitchen
- The double fry is the secret to extra-crunchy karaage.
- Potato starch gives a lighter, crispier coating than flour alone.
