I love fried chicken. Vietnamese fish sauce fried chicken, Taiwanese popcorn chicken, Korean fried chicken, etc.
Of course, Japanese fried chicken is also on the list. A simple and delicious recipe for making flavorful fried chicken at home.
What is fried chicken?
Fried chicken is a popular appetizer often found at Japanese and Asian restaurants. This is basically Japanese-style popcorn fried chicken, cut into bite-sized pieces, marinated in simple groceries like soy sauce, mirin, and ginger, and fried until crispy with a light skin.
In restaurants, it is usually served on top of shredded iceberg lettuce with lemon.
What you need to make karaage
Chicken thighs (skin on, boneless): Chicken thighs are moist and tender, especially when fried. Leaving the skin on will give it an extra crunch. Soy sauce and a pinch of salt: Provides a salty and flavorful base for the marinade. Garlic, ginger, and black pepper: Since it will be fried, I use the dried version, garlic powder, ground ginger, and ground black pepper. Mirin: Adds subtle complexity to lightly sweetened marinades. Binder: Japanese mayonnaise (Kewpie Mayonnaise), egg white, or one whole egg will help the coating stick better and make the dough. Use what you have. Potato starch: Potato starch is most traditional for deep-fried chicken to achieve an authentic, crispy appearance. You can also substitute cornstarch or rice flour. Neutral oil: Vegetable oil, peanut oil, or animal fats such as taro or lard are best for frying. Lemon and Iceberg Lettuce (optional): A classic restaurant-style accompaniment.
tips for success
cut the chicken into even size pieces
This helps ensure that all pieces cook at the same rate. If the chicken is uniform in size, you can avoid undercooking some parts and overcooking others.
Make the sauce separately
First, mix all the sauce ingredients in a bowl. This way, you can taste and adjust the flavor to your liking before adding it to the chicken.
Do not crowd the pot
Depending on the size of your pot, you may be able to make everything at once. However, for best results, it is important not to lower the oil temperature too dramatically.
Test oil without a thermometer
If you don’t have a quick-read thermometer, you can easily test the temperature of the oil using a pinch of flour. Drop a small amount into hot oil. The oil is ready for frying when it sizzles lightly and stays close to the surface. If the oil sinks to the bottom without bubbles, it will take longer for the oil to heat up. If it browns quickly and smokes, reduce the heat to low, wait a few minutes, and test again.
keep oil clean
When frying in batches, use a fine-mesh skimmer to skim any batter or chicken bits floating in the pan. This will prevent the leftovers from burning and transferring the bitter, burnt flavor to the next piece of chicken.
What to eat with fried chicken
Storage and reheating
This small batch will probably disappear all at once. If you’re lucky enough to have leftover chicken karaage, you can let it cool completely, then store it in an airtight container in the refrigerator for up to 3 days or freeze it for up to 5 months.
Reheat the fried chicken in the air fryer at 350°F for about 5 minutes, or in a small toaster oven at 375°F for about 8 minutes, or until heated through and crispy again.
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explanation
Make the most popular Japanese dishes at home. A juicy Japanese-style popcorn chicken with a light and delicate skin. Simply marinate and fry until golden brown.
Prepare the chicken. Cut chicken thighs into 1 1/2-inch bite-sized pieces and set aside. Make the sauce and marinate. In a medium bowl, combine soy sauce, mirin, salt, garlic powder, ground ginger, and ground black pepper. Stir until well combined, taste, and adjust as necessary. Add the chicken to the marinade and mix well so all pieces are evenly coated. For best flavor, cover and refrigerate for at least 1 hour or overnight. Add eggs and flour: When ready to fry, mix the eggs evenly into the chicken, then add the potato starch and mix well. The chicken should be lightly coated. Fry: Fill a heavy-bottomed pot with cooking oil to a depth of about 1-1/2 inches. Heat the oil to 350°F using an instant-read thermometer and maintain a steady temperature. Carefully place the chicken pieces one at a time into the hot oil, making sure they don’t stick together. Work in small batches to avoid overcrowding the pot. Fry for about 3 minutes per batch, then remove the chicken and place on a wire rack or paper-lined plate to drain excess oil. Finish: Serve warm with thinly sliced iceberg lettuce and garnish with lemon or lime for a classic restaurant-style look.
Preparation time: 1 hourCooking time: 6 minutescategory: Appetizermethod: frycooking: asian, japanese
