Crispy & Juicy Chicken Karaage
Crispy & Juicy Chicken Karaage
Homemade Delights: Perfectly Crispy Chicken Karaage Everyone Will Love
There are so many wonderful ways to prepare chicken, aren’t there? Chicken Karaage is a popular menu item you often find in restaurants. Today, we’ll be making this delicious fried chicken right at home. The addition of curry powder gives it a wonderfully clean and aromatic flavor. ^^
Main Ingredients- 1kg boneless, skin-on chicken thighs (skin optional, adjust to your preference)
- 4 Tbsp potato starch (100%)
- 2 Tbsp curry powder
- 2 cups cooking oil (for deep frying)
Marinade- 3 Tbsp sake (Japanese rice wine)
- 1 Tbsp salt
- 1 Tbsp ginger powder
- 1 Tbsp minced garlic
- 3 Tbsp sake (Japanese rice wine)
- 1 Tbsp salt
- 1 Tbsp ginger powder
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
First, rinse the 1kg of boneless chicken thighs thoroughly under cold running water. If you prefer not to have skin, you can carefully trim it off at this stage. I chose to keep the skin on for extra flavor and crispiness.
Step 2
Place the cleaned chicken thighs in a mixing bowl. Add all the marinade ingredients: 3 Tbsp sake, 1 Tbsp salt, 1 Tbsp ginger powder, and 1 Tbsp minced garlic. Gently massage the ingredients into the chicken with your hands to ensure it’s evenly coated. Let it marinate for at least 30 minutes to allow the flavors to penetrate. Marinating for an hour would yield even better results.
Step 3
Once marinated, place the chicken in a sieve to drain any excess liquid. Use paper towels to pat the chicken pieces thoroughly dry. Removing excess moisture is crucial for achieving a crispy texture and preventing oil splattering during frying. Cut the chicken into bite-sized pieces, about six equal portions.
Step 4
Prepare a large resealable plastic bag. Add the 4 Tbsp of potato starch and 2 Tbsp of curry powder to the bag. Then, add all the cut chicken pieces. Seal the bag, leaving some air inside to puff it up, and shake vigorously. This ensures that each piece of chicken is evenly coated with the starch and curry powder mixture, creating a perfect coating for frying.
Step 5
In a deep frying pan or pot, heat about 2 cups of cooking oil over medium-high heat until it reaches approximately 180°C (350°F). Carefully add the coated chicken pieces to the hot oil. Once about two-thirds of the chicken pieces turn golden brown, gently flip them using tongs or a spatula. This initial frying stage should take about 7 minutes.
Step 6
After flipping, reduce the heat to medium and continue to fry for another 5 minutes. This second frying step ensures the chicken is cooked through and achieves that ultimate crispy exterior while remaining juicy inside. You can check for doneness by piercing a piece with a skewer; clear juices should run out.
Step 7
Transfer the freshly fried chicken karaage to a plate lined with paper towels to drain any excess oil. Your wonderfully crispy and flavorful chicken karaage is now ready! Arrange it beautifully on a serving dish for a delightful snack or appetizer that rivals any restaurant.
