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Japan, Asia

Karaage (Japanese Fried Chicken)

Japanese fried chicken: thighs marinated in soy sauce and ginger, coated in starch and fried twice.

ServingsServes 2
Total cooking time35 min
Marinating the chicken+ 30 min
DifficultyMedium
About servingsThe oil must be at least 4 cm deep in the pot to keep its temperature steady, so it is fixed at 1 L for a 20 cm pot whatever the number of servings. Once cooled, strain the oil and reuse it 2 to 3 more times.

Method

  1. Cut the chicken thighs into bite-size pieces (10 pieces), massage with the soy sauce, sake, ginger and garlic, and marinate in the fridge for 30 minutes.

    Add in this stepChicken thighs (skin on) 300 gSoy sauce 1½ tbspSake or mirin 1 tbspGrated ginger 1 tspGrated garlic 1 tsp

  2. Lightly shake off excess marinade, toss the chicken in the flour first, then coat it generously in the starch and shake off the excess.

    Add in this stepPlain flour 2 tbspPotato starch 5 tbsp

  3. Heat the oil to 170°C (medium heat), add the chicken and fry for . Fry this amount in 1 batch(es). Lift out and rest for 4 minutes; the remaining heat cooks the inside.

    Add in this stepOil for deep-frying 1 L

    medium heat

  4. Raise the oil to 190°C (medium-high heat), return the rested chicken and fry for in total until the skin is crisp. It is done when the inside reaches at least 75°C.

    medium-high heat

  5. Stand the pieces on a wire rack to drain and serve with lemon and mayonnaise.

    Add in this stepLemon ½Mayonnaise to taste

Cook's tip

Adding too much at once drops the oil temperature and makes it soggy. Cover no more than half the surface of the pot.

Cooking it at camp

At the campsite, instead of deep-frying, pour 1.5 cm of oil into a cast-iron pan and shallow-fry, turning halfway. Marinate at home in a zip-lock bag, and let the used oil set and take it home with you.