Crispy Chicken Karaage: Authentic Izakaya Style at Home
The Secret to Authentic Izakaya Chicken Karaage Using Potato Starch ‘Pearls’ for the Coating!
Chicken is undeniably best when fried! Have you ever craved that special chicken karaage experience you get at a Japanese izakaya, right in your own home? This recipe uses tender chicken thigh meat, carefully seasoned and coated, to create a perfectly savory karaage that’s incredibly delicious. It’s a fantastic snack for kids and an ideal accompaniment to a cold beer for adults. What makes this recipe truly special is the unique ‘potato starch pearl’ coating, a technique used by renowned Japanese izakayas. This distinctive coating ensures an exceptionally crispy exterior while keeping the inside wonderfully juicy, recreating the authentic taste of Japanese tradition.
Main Ingredients
- 400g boneless chicken thigh, cut into bite-sized pieces
- 15g minced garlic (approx. 1 Tbsp)
- 30g soy sauce (approx. 2 Tbsp)
- 20g sake or mirin (approx. 1.5 Tbsp)
- Pinch of black pepper (approx. 1/2 tsp)
- 40g potato starch (approx. 1/3 cup)
- 1/2 egg
- Shredded cabbage, for garnish
Potato Starch Pearl Coating Ingredients
- Potato starch
- Water
- Potato starch
- Water
Cooking Instructions
Step 1
First, clean and prepare the boneless chicken thigh. Cut it into bite-sized pieces, about 2-3 cm in size. Ensure they’re not too small, so they don’t shrink too much after frying.
Step 2
In a bowl, combine the cut chicken thigh pieces with minced garlic, soy sauce, sake (or mirin), and black pepper. Mix well with your hands, ensuring each piece is coated. Let it marinate in the refrigerator for at least 30 minutes. For an even deeper flavor, marinating for an hour is recommended.
Step 3
Now, let’s prepare the special coating. In a wide bowl, place 40g of potato starch. Gradually add water, about 4-5 times in small increments, while mixing with your fingers. At first, it might look clumpy, but as you continue to mix and add water, the starch will break down, forming small ‘pearl-like’ granules. Aim for a texture similar to coarse salt, not too thick or too watery.
Step 4
Prepare the shredded cabbage for garnish. Slice the cabbage very thinly. Place the shredded cabbage in a bowl of ice-cold water to keep it crisp. Drain it just before serving to maintain its refreshing crunch.
Step 5
To the marinated chicken thigh pieces, add half of a beaten egg. The egg acts as a binder, helping the coating adhere better and ensuring the karaage remains moist inside after frying.
Step 6
Add the prepared potato starch pearls generously over the chicken coated with egg. Gently mix everything together, ensuring each piece of chicken is well-coated with the starch mixture. Be careful not to overmix, which can cause the coating to clump or break the chicken pieces.
Step 7
It’s time to fry! Heat your frying oil to about 170°C (338°F). Carefully drop the coated chicken pieces into the hot oil, one by one, making sure not to overcrowd the pan. Fry for about 3-4 minutes until the coating turns golden brown. Frying in batches is best to maintain the oil temperature and ensure crispiness.
Step 8
Remove the karaage from the oil and place it on a wire rack to drain for about 3-5 minutes. Then, reheat the oil slightly to around 180°C (356°F) and fry the karaage again for a second time. This ‘double-frying’ technique makes the coating extra crispy and ensures the inside is perfectly cooked. The second fry should only take about 1 to 1.5 minutes.
