Mastering Karaage: Japanese Fried Chicken Secrets! 🍗✨

Ready to unlock the secrets to perfect Japanese Chicken Karaage? This isn't just any fried chicken – it's a flavorful twist that's easy to make right at home! We dive into the unique Karaage method of frying, where the chicken is seasoned before being coated, setting it apart from traditional fried chicken.

Discover why we love this easy recipe for jazzing up your favorite food with ingredients you already have. We'll show you how to get perfectly juicy results with boneless, skinless chicken thighs (or even breast meat!), and share our secret combo of flour and cornstarch for that ultimate crispy exterior. Learn the importance of shaking off excess coating and, for the absolute best crunch, we'll guide you through the game-changing double fry technique!

Serve these golden-brown delights with classic Kewpie mayo as appetizers or a snack, or alongside rice and veggies for a delicious dinner. And whatever you do, don't skip the squeeze of lemon to make the marinade truly shine!

Full Recipe Below:
Ingredients:

2 tsp. fresh ginger, grated

2 tsp. garlic, minced or grated

2 tbsp. sake

2 tbsp. soy sauce

2 tsp. light brown sugar

2 tsp. kosher salt, divided

1 1/2 lb. (about 5) boneless, skinless chicken thighs, cut into 2" pieces

Vegetable or canola oil, for frying

1/4 c. all-purpose flour

1/4 c. cornstarch

For serving: sliced green onions, Japanese (Kewpie) mayo, and lemon wedges

Directions:

Step 1: In a large bowl, whisk together ginger, garlic, sake, soy sauce, brown sugar, and 1 tsp. salt. Add chicken pieces and stir to completely coat. Cover, refrigerate, and let marinate for at least 30 minutes, and up to 1 hour.

Step 2: Line a baking sheet with paper towels, and set a wire rack inside. Fit a Dutch oven with a candy thermometer, and add oil 2” to 3” deep. Heat over medium-high heat until it reaches 350 degrees F.

Step 3: Meanwhile, in a large bowl, whisk together flour, cornstarch and remaining 1 tsp. salt.

Step 4: Remove one piece of chicken at a time from the marinade and roll it in the flour mixture to coat. Gently shake off the excess flour mixture and transfer to a large plate. Repeat with remaining chicken.

Step 5: Place 2 to 3 pieces in the oil and fry until golden brown, about 3 minutes. (Keep the oil temperature between 350-365 degrees F.) Transfer chicken to the wire rack. Repeat with remaining chicken.

Step 6: Garnish with green onions, Japanese mayo, and a squeeze of lemon to serve.

Made this recipe? Let us know how it went in the comments below!

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Disclaimer: we recorded the episode with Dualgram and apologize the video has a black border around the episode
Unaware that this was going to happen. We will be trouble shooting with Dualgram to see if the issue can be resolved for future episodes because we love the ease that you can flip the camera

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