How to Make Karaage — Just One Cookbook
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Official cooking video · Just One Cookbook · YOUTUBEJapanese Double-Fried Ginger-Soy Chicken Karaage
Japanese chicken thighs marinated for 30 minutes with ginger, garlic and soy, coated in flour and starch, then fried twice.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Cut chicken thighs into 5cm pieces and season with salt and pepper.
- 02
Mix ginger, garlic, soy sauce and sesame oil with chicken; cover and marinate 30 minutes in the refrigerator.
- 03
Pour oil into a deep heavy pot and heat to 160°C using a thermometer.
- 04
Dust chicken lightly with flour, then with potato starch, shaking off excess.
- 05
Fry only 3–5 pieces at a time for about 90 seconds at 160°C until light golden, then rest on a rack.
- 06
Raise oil to 180°C and fry the rested pieces again for about 45 seconds until crisp.
- 07
Verify the center of the largest piece reaches 74°C; cook longer if needed.
- 08
Drain on a wire rack and serve immediately with optional lemon wedges.
Before you cook
Soy sauce contains soy/wheat and sesame oil contains sesame. Handle raw chicken separately, marinate in the refrigerator for 30 minutes, and verify a 74°C center even after double frying. Monitor oil in a deep pot with a thermometer; never leave frying unattended. Refrigerate within 2 hours, use within 3–4 days, and reheat to 74°C.
Allergens: soy, wheat, sesame
Image & source credits
These illustrations stand in for food photos.
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