KARA-AGE (JAPANESE FRIED CHICKEN) RECIPE
Kara-age is a Japanese style fried chicken! It’s often served in many Japanese restaurants outside of Japan, but in Japan it’s a common food enjoyed at izakayas (Japanese drinking establishments), in bento lunch boxes and street stalls. This juicy, flavorful and crispy chicken is a must try in Japan.
On our Tokyo food tour, we stop by an izakaya that specializes in kara-age and they are DELICIOUS! Learn to make kara-age by this simple recipe.
INGREDIENTS
1.5 lbs of boneless chicken thigh with skin
1/2 kosher/sea salt
ground pepper
2 tbsp potato starch/cornstarch (more if necessary)
2 tbsp all purpose flour (more if necessary)
neutral flavored oil (canola, vegetable)
Seasoning
1 knob ginger (Only need 1/2 teaspoon grated ginger)
1 clove garlic
1/2 tbsp soy sauce
1/2 tbsp sake (sub with Chinese rice wine or skip)
1/2 tsp sesame oil
Garnishes (optional)
Lemon (optional put squeeze ontop)
Japanese mayonnaise to dip in
Procedure
Cut each chicken thigh into 2-inch pieces and season with salt and freshly ground black pepper.
Grate the ginger (you will only need ½ tsp) and mince the garlic (I use a garlic presser).
In a large bowl, combine ginger, garlic, ½ Tbsp soy sauce, ½ Tbsp sake, and ½ tsp sesame oil. Whisk all together.
Add chicken in bowl and mix. Keep in fridge for 30 minutes to marinate.
Put oil in pot. Heat on medium heat to about 325 ºF (163 ºC).
Meanwhile, prep starch and flour in separate piles
First, lightly dredge each chicken piece in the flour. Then dredge the chicken in the potato starch and remove excess starch.
Same for rest of the chicken
When the oil temperature has reached 325 ºF (163 ºC), gently submerge each chicken piece into the oil. Do not overcrowd; add 3-5 pieces at a time. If you put many pieces in the oil, the oil temperature will drop quickly and chicken will end up absorbing too much oil.
First deep fry: Deep fry for 90 seconds or until golden brown. If it fries too quickly then the heat is too high. Pat with paper towel to remove excess oil once done.
Let chicken rest. It will cook all the way inside while it rests.
Second deep fry: Now heat oil to 350 ºF (177 ºC). Deep fry for 45 seconds or until it’s a nice golden brown color.
Frying it twice makes it crispier. Enjoy!
Photo credit: Just One Cookbook