Álvaro Ramírez
Chicken Karaage recipe
Huge fan of Chicken Karaage, but never really made it at home until recently.
Dice the chicken
- 350 grams boneless chicken thighs
Dice the chicken up.
Marinade for 30 mins
- 1 tablespoon soy sauce (Kikkoman or similar)
- 1 tablespoon cooking Sake
- 2 tablespoons of grated ginger (include liquids)
- 1/2 teaspoon Mirin
Mix all ingredients into a ziploc bag. Add the diced chicken and let it marinade for 30 minutes in the fridge.
Pat dry
- Paper towels
After marinating, pat the chicken dry with paper towels and set aside.
Breading
- Potato starch
Ok, not quite breading since we're using potato starch but same goal. Sprinkle the chicken pieces and make sure they are fully coated with the starch.
Frying (1st round)
- Vegetable oil
- Paper towels
Heat up (roughly at 160°C) enough oil in a pan to cover the chicken pieces. Cook for about 3 minutes. The pieces don't have to be super golden at this point. There will be another round of frying for that.
Rest for 4 minutes
- Paper towels
Let the chicken rest on paper towels for about 4 minutes before frying again.
Frying (2nd round)
- Vegetable oil
- Paper towels
This time heat up the oil at roughly 200°C. This is a quick in-and-out action to make the chicken crispy. Cook for 30 seconds. Take out and set aside on some paper towels. Let it cool and it's ready to eat.
Dipping
- Kewpie mayo
- Sriracha sauce
This is totally optional, but I'm a fan of both Kewpie mayo and Sriracha sauce. You can dip your chicken in either or both!