Although there are so many great fried chickens out there, we can’t talk about fried chicken without this Karaage (Japanese Fried Chicken). Yes, it’s that good. It’s so light and crispy, but juicy and flavorful. I’m pretty sure you will absolutely love it!
Karaage (3-4 servings)
Ingredients:
- 1.3 lb (600g) boneless, skin-on chicken thighs (or breasts)
- 3 cups green cabbage
- 1 cup potato starch (or cornstarch)
- High-heat oil (grape seed, vegetable oil, etc.), for frying
- 1-2 cherry tomatoes, to garnish
- Lemon wedges, to serve
- Kewpie mayonnaise (or kosher salt), to serve
- Japanese seven spice (shichimi togarashi) (optional), to serve
Marinade:
- 3 tbsp soy sauce
- 3 tbsp mirin
- 1 tsp sugar
- 1 tsp minced garlic
- 1 tsp grated ginger
- 1/2 cup (120ml) water
- 1/2 tsp hondashi (Japanese bonito soup stock powder)
Cabbage Salad Dressing:
- 3 tbsp ground toasted sesame seeds
- 1 tbsp sugar
- 5 tbsp kewpie mayonnaise
- 1 tbsp white vinegar
- 1 tsp soy sauce
- 1/2 tbsp toasted sesame oil
- Kosher salt, to taste
Instructions:
MARINATE CHICKEN
1. Cut the chicken into nice, big chunks.
2. Combine all the marinade ingredients in a large bowl and mix well. Add the chicken and gently toss together. Cover and marinate in the fridge for 30 minutes or overnight.
MAKE CABBAGE SALAD
1. Trim off the tough stems and thinly slice the cabbage. Soak in cold water and set aside.
2. Make the dressing: Grind sesame seeds with a mortar and pestle. Add the sugar, kewpie mayo, vinegar, soy sauce, sesame oil, and a pinch of salt. Stir to combine.
MAKE KARAAGE
1. Transfer the chicken to a strainer and drain.
2. Add a good amount of potato starch (or cornstarch) in a tray. Add a splash of water (about 2 tbsp), using a fork, mix and sort of press it down. If it creates a little bit of lumps, you are good to go.
3. Grab a piece of chicken. Dredge in the potato starch. Make sure it’s evenly coated and place on a wire rack for 5 minutes. Repeat with the remaining chicken pieces.
4. Heat up some oil to 170℃ (340℉). Once it reaches the temperature, carefully add in the chicken. Working in 2 or 3 batches, fry for 2 to 3 minutes.
5. Once the chicken gets crispy on the outside, remove from the oil and let cool on a wire rack for 1 minute. Add all the chicken back into the oil. Fry for another minute or until golden brown.
ASSEMBLE
1. Remove from the oil and drain on the wire rack. Nicely place on a serving plate, along with some cabbage (with the dressing), cherry tomatoes, and lemon wedges.
2. Garnish with kewpie mayo and Japanese seven spice (if using). If you are not a big fan of kewpie mayo, sprinkle with salt to taste. Enjoy as a side dish, main dish, or even appetizer.
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Karaage (Japanese Fried Chicken)
4
servingsIngredients
1.3 lb (600g) boneless, skin-on chicken thighs (or breasts)
3 cups green cabbage
1 cup potato starch (or cornstarch)
High-heat oil (grape seed, vegetable oil, etc.), for frying
1-2 cherry tomatoes, to garnish
Lemon wedges, to serve
Kewpie mayonnaise (or kosher salt), to serve
Japanese seven spices (shichimi togarashi) (optional), to serve
- Marinade:
3 tbsp soy sauce
3 tbsp mirin
1 tsp sugar
1 tsp minced garlic
1 tsp grated ginger
1/2 cup (120ml) water
- Cabbage Salad Dressing:
3 tbsp ground toasted sesame seeds
1 tbsp sugar
5 tbsp kewpie mayonnaise
1 tbsp white vinegar
1 tsp soy sauce
1/2 tbsp toasted sesame oil
Kosher salt, to taste
Directions
- Marinate Chicken
- Cut chicken thighs into nice, big chunks.
- Combine all the marinade ingredients in a large bowl and mix well. Add the chicken and gently toss together. Cover and marinate in the fridge for 30 minutes or overnight.
- Make Cabbage Salad
- Trim off the tough stems and thinly slice the cabbage. Soak in cold water and set aside.
- Make the dressing: Grind sesame seeds with a mortar and pestle. Add the sugar, kewpie mayo, vinegar, soy sauce, sesame oil, and a pinch of salt. Stir to combine.
- Make Karaage
- Transfer the chicken to a strainer and drain.
- Add a good amount of potato starch (or cornstarch) in a tray. Add a splash of water (about 2 tbsp) and using a fork, mix and sort of press it down. If it creates a little bit of lumps, you are good to go.
- Grab a piece of chicken. Dredge in the potato starch. Make sure it’s evenly coated and place on a wire rack for 5 minutes. Repeat with the remaining chicken pieces.
- Heat up some oil to 170℃ (340℉). Once it reaches the temperature, carefully add in the chicken. Working in 2 or 3 batches, fry for 2 to 3 minutes.
- Once the chicken gets crispy on the outside, remove them from the oil and let cool on a wire rack for 1 minute. Add all the chicken back into the oil. Fry for another minute or until golden brown.
- Assemble
- Remove from the oil and drain on the wire rack. Nicely place on a serving plate, along with some cabbage (with the dressing), cherry tomatoes, and lemon wedges.
- Garnish with kewpie mayo and Japanese seven spice (if using). If you’re not a big fan of kewpie mayo, sprinkle with salt to taste. Enjoy as a side dish, main dish, or even appetizer.
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml