Chicken Karaage

Our friend, Sho Tomozawa shows us how to make the Best Chicken Karaage!

boneless chicken thighs

potato starch

lemon

vegetable oil or canola oil or any good frying oil

kewpie mayonnaise if possible / or regular mayo

optional : hot sauce like sriracha or tapatio


Marinade :

3 tablespoons soy sauce ~ 400g

1 tablespoon mirin

1 Tablespoon cooking sake

1/3 teaspoon Ajino moto ( MSG ), or a couple of shakes from the container. This can be replaced with alternatives like chicken bouillon or powder

1-2 cloves garlic:

a couple of shakes of nutmeg powder

  1. Cut into good size chunks (not too big, if they are too big, you will need to fry twice). Massage together and marinate for about 30 mins at room temp.

  2. Prep cast iron or pan to fry. Oil into pan (doesn't need to be deep fry, just enough to cover half or 2/3 of the chicken) Oil temp should be around 250 degrees F.

  3. Place potato starch in a separate container

  4. Squeeze the chicken before coating with starch, removing any excess marinade will make sure the exterior will have a nice fry texture.

  5. Start frying with the bigger size chunks no need to fry twice because chicken is already room temp and size is not super big, just keep frying until done (around 4-5 mins )

  6. Place on rack/paper napkin. Rest for 2-3 mins, if you eat right away you will most definitely burn your mouth. The karaage will continue to cook even after you remove it from the oil.

  7. Place on plate and serve with kewpie mayonnaise or spicy aioli sauce (mayo + hot sauce Sriracha or Tapatio) and a squeeze of lemon juice.

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Dzung