RecipenKitchen

Recipe

Chicken Karaage

1 h 5 min · Serves 4 · Japanese

Why make it

Japanese fried chicken thighs marinated in soy, ginger and garlic, coated in a thin starch crust and fried twice. The result is a crackling outside with a juicy centre.

Serves 4

You’ll need

  • 700 g boneless chicken thighs, skin on if available, cut in…
  • 3 tbsp soy sauce
  • 1 tbsp mirin, or 2 tsp sugar mixed with 1 tbsp water
  • 1 tbsp fresh ginger, finely grated
  • 3 garlic cloves, finely grated
  • 1 tsp sesame oil
  • ¼ tsp black pepper
  • 1 egg, lightly beaten

+ 7 more in the full recipe
1

Step 1 of 9

Put the chicken in a bowl with the soy sauce, mirin, ginger, garlic, sesame oil and pepper. Mix well with your hands, then cover and refrigerate for at least 30 minutes, or up to 4 hours.
2

Step 2 of 9

Take the chicken out of the fridge. Stir in the beaten egg until the pieces look evenly glossy and no large pool of liquid remains.
3

Step 3 of 9

Mix the cornflour and plain flour on a plate. Set a wire rack over a tray next to it.
4

Step 4 of 9

Pour the oil into a deep heavy pan so it is about 5 cm deep. Heat to 170°C. Without a thermometer, a small cube of bread should sizzle steadily and turn golden in about 40 seconds.
5

Step 5 of 9

Press each piece of chicken into the flour mix, coating all sides, then shake off the excess. Coat only as many pieces as you will fry in one batch, because the coating turns pasty if it sits.

The last 4 steps are in the full recipe.

Cook’s tip

Use thigh meat. Breast works but dries out faster, so cut the pieces slightly larger and fry for a little less time.

Ready to cook?

Chicken Karaage

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 Get the full recipe