Kuraage Chicken Recipe

Here’s a crispy and juicy Chicken Karaage (Japanese fried chicken) recipe for you!

Ingredients:

For the marinade:

• 1 lb (450g) boneless chicken thighs, cut into bite-sized pieces
• 2 tbsp soy sauce
• 1 tbsp sake (or dry sherry)
• 1 tbsp mirin
• 1 tsp grated garlic
• 1 tsp grated ginger
• ½ tsp sesame oil (optional)

For coating and frying:

• ½ cup potato starch (or cornstarch)
• ½ cup all-purpose flour
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp baking powder (for extra crispiness)
• Vegetable oil (for deep frying)

For serving:

• Lemon wedges
• Japanese mayo (Kewpie)
• Shichimi togarashi (Japanese chili spice)

Instructions:

1. Marinate the Chicken:

   • In a bowl, mix soy sauce, sake, mirin, grated garlic, grated ginger, and sesame oil.
   • Add the chicken pieces and mix well. Cover and let it marinate for 30 minutes to 1 hour in the refrigerator.

2. Prepare the Coating:

   • In a separate bowl, mix potato starch, flour, salt, black pepper, and baking powder.

3. Coat the Chicken:

   • Remove the chicken from the marinade and lightly pat dry with paper towels.
   • Dredge each piece in the flour mixture, ensuring an even, light coating. Shake off excess.

4. Heat the Oil:

   • In a deep pan or pot, heat about 2 inches of vegetable oil to 325°F (165°C).

5. First Fry (Low Temperature):

   • Fry the chicken in small batches for 1½ to 2 minutes per side.
   • Remove and let it rest on a wire rack for 3-4 minutes.

6. Second Fry (High Temperature):

   • Increase the oil temperature to 375°F (190°C).
   • Fry the chicken again for 30-45 seconds to make it extra crispy.
   • Drain on a wire rack or paper towel.

7. Serve and Enjoy!

   • Serve hot with lemon wedges, Kewpie mayo, and a sprinkle of shichimi togarashi for extra flavor.

Enjoy your homemade Chicken Karaage! 🍗😋