Chicken Karaage (Japanese Fried Chicken)
One of the best bites of fried chicken you will ever have. Keep in mind that you can make this in 20 minutes without the marinating steps but it will not be as flavorful. For best results, plan for 1 hour 10 minutes.
Servings: 2 people
Ingredients
Chicken marinade
- 5 boneless skin-on chicken thighs
- 2 tsp salt
- 1½ tbsp soy sauce
- 1½ tbsp mirin
- 1 tsp sugar
- ¼ cup minced garlic
- ¼ cup minced ginger
- 1 tsp white pepper
- ¼ cup corn starch
- 1 large egg
Coating
- 1½ cups corn starch (or just enough to coat all chicken)
Instructions
- Debone your chicken thighs.
- Cut boneless skin-on chicken thighs into 2 inch pieces. I would split 1 chicken thigh into 3-4 pieces.5 boneless skin-on chicken thighs
- Add cut chicken into a bowl along with the remaining marinade ingredients. Let it marinate at least 15 minutes. The marinating step is optional but will end up more flavorful5 boneless skin-on chicken thighs, 2 tsp salt, 1½ tbsp soy sauce, 1½ tbsp mirin, 1 tsp sugar, ¼ cup minced garlic, ¼ cup minced ginger, 1 tsp white pepper, ¼ cup corn starch, 1 large egg
- In a large plastic bag, add enough corn starch to coat all the chicken. Add the chicken into the bag, seal, and shake until each piece is coated well.1½ cups corn starch
- Dust off excess corn starch from each piece of chicken and place them on a wire rack for 20-30 minutes. The chicken should hydrate the corn starch. Flipping the chicken after 15 minutes will help the process. IF you are low on time you can skip immediately to the frying process.
- First fry at 300F - 325F for 4 minutes.
- Turn up the heat to 375F and fry for another 1-2 minutes until crispy and golden.
- Immediately season with salt and serve with kewpie mayo and a lemon wedge.