Karaage: Crispy Japanese Fried Chicken Bites
Karaage is a beloved Japanese dish that features succulent pieces of marinated chicken, lightly dusted with cornflour and fried to perfection. This recipe captures the essence of Japanese home cooking, balancing flavors of ginger and soy with the heartiness of tender chicken thighs. Although deep frying is not a usual affair in my kitchen, this Karaage is so delightful that it’s worth the indulgence. Originating from 'Taste of Japan' by Masaki Ko, this dish is perfect for gatherings or a cozy family dinner. Enjoy it served hot or cold with a side of fresh salad leaves for a refreshing contrast.
4
Servings
N/A
Calories
7
Ingredients
Ingredients
boneless chicken thighs
8 (cut into four chunks)
oil
as needed (for deep frying)
cornflour
1/2 cup (for coating (more may be needed))
fresh gingerroot
50g (grated and squeezed for juice)
sake
4 tablespoons (or dry white wine)
soy sauce
4 tablespoons (for marinating)
salad leaves
as needed (for garnishing)
Instructions
1
Begin by grating the ginger into a bowl and squeezing to extract the juice. Combine the ginger juice with the sake (or dry white wine) and soy sauce to create a marinade.
2
Cut the boneless chicken thighs into bite-sized chunks, and thoroughly rub them with the marinade. Cover and let it marinate for at least 30 minutes in the refrigerator to deepen the flavor.
3
In a deep pan or fryer, heat oil to 165-170°C (330-340°F). While the oil heats, pat the marinated chicken pieces dry with paper towels to ensure a crispy crust.
4
Once the oil reaches the desired temperature, dust each chicken piece generously with cornflour before gently lowering them into the hot oil. Be careful not to overcrowd the pan, as this can lower the oil temperature.
5
Fry the chicken pieces in batches for 4-5 minutes, or until they turn a beautiful crispy golden brown. To ensure they are fully cooked, cut one piece in half to check for doneness.
6
After frying, drain the chicken on paper towels to remove excess oil. Serve the Karaage immediately, garnished with fresh salad leaves for a vibrant touch. It can be enjoyed hot or at room temperature.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Karaage?
Karaage is a popular Japanese dish consisting of marinated chicken pieces that are lightly coated in cornflour and deep-fried until crispy.
What cut of chicken is best for this recipe?
Boneless chicken thighs are recommended for their succulence and flavor.
How many chicken thighs do I need?
This recipe requires 8 boneless chicken thighs.
What are the primary flavors in the marinade?
The marinade features a balance of fresh ginger juice, sake, and soy sauce.
How do I prepare the ginger for the marinade?
Grate 50g of fresh gingerroot and squeeze it to extract the juice, discarding the solids.
Can I substitute sake if I don't have it?
Yes, you can use an equal amount of dry white wine as a substitute for sake.
How long should the chicken marinate?
The chicken should marinate for at least 30 minutes in the refrigerator to deepen the flavor.
What coating is used for the chicken?
Cornflour is used to give the chicken its signature light and crispy crust.
What is the ideal temperature for the frying oil?
The oil should be heated to between 165-170°C (330-340°F).
Why should I pat the chicken dry before coating?
Patting the chicken dry with paper towels helps ensure the cornflour sticks properly and results in a crispier crust.
How should the chicken be cut?
Each boneless thigh should be cut into approximately four bite-sized chunks.
How much cornflour is needed?
Start with 1/2 cup of cornflour, though more may be needed depending on the coating thickness.
How long does it take to fry the chicken?
Fry the chicken pieces in batches for 4 to 5 minutes.
How can I tell if the Karaage is fully cooked?
You can check for doneness by cutting one piece in half to ensure the center is no longer pink.
What color should the finished chicken be?
The chicken should be a beautiful, crispy golden brown.
Should I fry all the chicken at once?
No, fry the chicken in batches to avoid overcrowding the pan, which can lower the oil temperature and lead to soggy chicken.
What is the best way to drain the chicken after frying?
Place the fried chicken on paper towels to drain any excess oil.
What can I serve with Karaage?
It is traditionally served with fresh salad leaves for a refreshing contrast.
Can Karaage be eaten cold?
Yes, Karaage is delicious whether served hot or at room temperature.
How many people does this recipe serve?
This recipe is designed to serve 4 people.
What is the origin of this specific recipe?
This recipe originates from 'Taste of Japan' by Masaki Ko.
Is Karaage considered a comfort food?
Yes, it is a beloved staple of Japanese home cooking and considered a classic comfort food.
How much soy sauce is used in the marinade?
The recipe calls for 4 tablespoons of soy sauce.
How much sake is used?
The recipe uses 4 tablespoons of sake.
What is the preparation for the salad leaves?
The salad leaves are used as a fresh garnish for the final dish.
Is deep frying common in Japanese home cooking?
While deep frying may not be an everyday occurrence for everyone, dishes like Karaage are popular home-cooked treats.
What kind of oil should I use?
Any neutral oil suitable for deep frying at high temperatures can be used.
Can I marinate the chicken longer than 30 minutes?
Yes, marinating longer can further enhance the flavor, provided it stays refrigerated.
Is this recipe suitable for gatherings?
Yes, its bite-sized nature and the fact that it can be served hot or cold make it perfect for gatherings.
Why is cornflour preferred over wheat flour?
Cornflour creates a thinner, crunchier, and lighter coating compared to the heavier crust produced by wheat flour.