Sixto Carreon

Chicken Karaage is a popular Japanese dish featuring chicken that is marinated, coated in starch, and deep-fried until crispy and golden. The chicken used is typically thigh meat, which is prized for its flavor and tenderness. The marinade often includes soy sauce, sake (Japanese rice wine), ginger, and garlic, which infuse the chicken with a robust, savory flavor.

The marinated chicken pieces are dredged in potato starch or cornstarch, which gives them a light but crispy exterior when fried. This method of frying creates a delicious contrast between the juicy interior and the crunchy coating.

Chicken Karaage is commonly served as an appetizer, a side dish, or as part of a main meal. It’s often accompanied by slices of lemon for squeezing over the chicken to add a fresh, zesty note, and may be served with Japanese mayonnaise for dipping. It’s a favorite in Japanese restaurants and is also popular as street food. Here’s how you make it!

Ingredients

• Chicken:
  • 1 lb (450 g) boneless chicken thighs, skin-on, cut into bite-sized pieces
• Marinade:
  • 4 tablespoons soy sauce
  • 2 tablespoons sake (Japanese rice wine)
  • 1 tablespoon grated ginger
  • 2 cloves garlic, minced
• Coating:
  • 1/2 cup potato starch (or cornstarch as a substitute)
  • Vegetable oil, for frying
• To Serve:
  • Lemon wedges
  • Mayonnaise or Japanese mayonnaise (optional)

Instructions

1. Marinate the Chicken:
   • In a bowl, combine soy sauce, sake, grated ginger, and minced garlic.
   • Add the chicken pieces to the marinade, ensuring all pieces are well-coated. Cover and refrigerate for at least 30 minutes, though a few hours is preferable for deeper flavor.
2. Prepare for Frying:
   • Heat vegetable oil in a deep fryer or a large, deep skillet to 350°F (175°C). You’ll need enough oil for the chicken pieces to be submerged.
   • While the oil is heating, place potato starch in a shallow dish.
3. Coat the Chicken:
   • Remove chicken pieces from the marinade and shake off any excess liquid.
   • Dredge each piece in potato starch, ensuring a good, even coat.
4. Fry the Chicken:
   • Carefully place the coated chicken pieces into the hot oil. Do not overcrowd the pan; work in batches if necessary.
   • Fry for about 3-4 minutes, or until the chicken is golden brown and fully cooked inside.
   • Use a slotted spoon to remove the chicken from the oil and drain on paper towels.
5. Serve:
   • Serve the chicken hot, accompanied by lemon wedges for squeezing over the chicken. Japanese mayonnaise is a popular dipping sauce for karaage.

Tips

• Chicken: Using chicken thigh ensures the karaage stays moist and flavorful; breast meat can be too dry.
• Marinating Time: Longer marinating times can help the flavors penetrate more deeply into the meat.
• Double Frying: For an even crispier texture, some prefer to double fry the chicken. Fry once, let rest for a couple of minutes, then fry again quickly to crisp up the exterior.

Variations of Chicken Karaage

Spicy Karaage:

Add chili flakes, hot sauce, or a bit of wasabi to the marinade to give the chicken a spicy kick.

Garlic Karaage:

Increase the amount of garlic in the marinade, or add garlic powder to the starch coating for a more pronounced garlic flavor.

Lemon Karaage:

Incorporate lemon zest and a little lemon juice into the marinade. Serve with extra lemon wedges to enhance the citrus flavor.

Sesame Karaage:

Add sesame oil to the marinade and sprinkle toasted sesame seeds on the chicken just before serving for a nutty flavor.

Herb Karaage:

Mix dried herbs such as rosemary, thyme, or basil into the coating mixture to add a Western twist to the traditional flavor.

Sweet and Sour Karaage:

After frying, toss the chicken pieces in a sweet and sour sauce made with vinegar, sugar, soy sauce, and a touch of ketchup.

Cheese Karaage:

Mix grated Parmesan or another hard cheese into the starch coating for a cheesy crust.

Curry Karaage:

Add curry powder to the marinade or coating for a deep, spicy flavor typical of Japanese curry.