My Way Chicken Karaage
My Way Chicken Karaage
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 2 tablespoons sake
- 2 tablespoons soy sauce
- 1 tablespoon fresh ginger, grated
- 1 tablespoon garlic, grated
- 1 egg yolk
- 1/4 cup potato starch
- 1/2 teaspoon salt
- 1 tablespoon yuzu juice
For the Frying
- 4 cups vegetable oil, for deep frying
- 1/2 cup potato starch, for coating
For the Spice Blend
- 1 teaspoon salt
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon MSG
- 1/4 teaspoon white pepper
- 1/2 teaspoon curry powder
For the Dipping Sauce
- 1/2 cup Japanese mayonnaise
- 1 tablespoon yuzu juice
- 1 teaspoon toasted sesame oil
- 1 clove garlic, grated
- 1/4 teaspoon chili flakes, for garnish, or as needed
Instructions
- 1
In a medium metal mixing bowl, combine the cut chicken thighs with sake, soy sauce, grated ginger, grated garlic, egg yolk, 1/4 cup potato starch, salt, and yuzu juice. Mix thoroughly by hand until all chicken pieces are well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 4 hours, to allow the flavors to meld.
⏱️ 5 min
- 2
While the chicken marinates, prepare the spice blend. In a small bowl, combine salt, granulated sugar, MSG, white pepper, and curry powder. Mix well and set aside.
⏱️ 2 min
- 3
Prepare the dipping sauce. In another small bowl, whisk together Japanese mayonnaise, yuzu juice, toasted sesame oil, and grated garlic until smooth. Cover and refrigerate until ready to serve.
⏱️ 3 min
- 4
Pour vegetable oil into a deep pot or Dutch oven, ensuring it is at least 3 inches deep. Heat the oil to 300°F (150°C).
⏱️ 5 min•🌡️ 300
- 5
Place the remaining 1/2 cup of potato starch in a shallow dish. Take each marinated chicken piece and coat it generously in potato starch, ensuring it's fully covered. Gently shake off any excess.
⏱️ 10 min
- 6
Working in batches to avoid overcrowding the pot, carefully lower the coated chicken pieces into the 300°F (150°C) oil. Fry for 3-4 minutes, or until lightly golden and cooked through. The chicken should not be deeply browned at this stage. Remove the chicken with a slotted spoon or spider and place it on a wire rack set over a baking sheet to drain.
⏱️ 7 min•🌡️ 300
- 7
Increase the oil temperature to 350°F (175°C). Once the oil reaches the higher temperature, return the par-fried chicken to the pot in batches. Fry for another 2-3 minutes, or until deeply golden brown and crispy with a 'glass-like crunch'.
⏱️ 8 min•🌡️ 350
- 8
Immediately transfer the hot, crispy chicken to a clean metal bowl. Sprinkle a generous amount of the prepared spice blend over the chicken. Toss vigorously to ensure all pieces are evenly coated. Repeat with remaining batches of chicken.
⏱️ 3 min
- 9
Arrange the seasoned chicken karaage in a serving bowl. Garnish the dipping sauce with chili flakes. Serve the karaage hot with the yuzu garlic mayo on the side.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
My Way Chicken Karaage
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 2 tablespoons sake
- 2 tablespoons soy sauce
- 1 tablespoon fresh ginger, grated
- 1 tablespoon garlic, grated
- 1 egg yolk
- 1/4 cup potato starch
- 1/2 teaspoon salt
- 1 tablespoon yuzu juice
For the Frying
- 4 cups vegetable oil, for deep frying
- 1/2 cup potato starch, for coating
For the Spice Blend
- 1 teaspoon salt
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon MSG
- 1/4 teaspoon white pepper
- 1/2 teaspoon curry powder
For the Dipping Sauce
- 1/2 cup Japanese mayonnaise
- 1 tablespoon yuzu juice
- 1 teaspoon toasted sesame oil
- 1 clove garlic, grated
- 1/4 teaspoon chili flakes, for garnish, or as needed
Instructions
- 1
In a medium metal mixing bowl, combine the cut chicken thighs with sake, soy sauce, grated ginger, grated garlic, egg yolk, 1/4 cup potato starch, salt, and yuzu juice. Mix thoroughly by hand until all chicken pieces are well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 4 hours, to allow the flavors to meld.
⏱️ 5 min - 2
While the chicken marinates, prepare the spice blend. In a small bowl, combine salt, granulated sugar, MSG, white pepper, and curry powder. Mix well and set aside.
⏱️ 2 min - 3
Prepare the dipping sauce. In another small bowl, whisk together Japanese mayonnaise, yuzu juice, toasted sesame oil, and grated garlic until smooth. Cover and refrigerate until ready to serve.
⏱️ 3 min - 4
Pour vegetable oil into a deep pot or Dutch oven, ensuring it is at least 3 inches deep. Heat the oil to 300°F (150°C).
⏱️ 5 min•🌡️ 300 - 5
Place the remaining 1/2 cup of potato starch in a shallow dish. Take each marinated chicken piece and coat it generously in potato starch, ensuring it's fully covered. Gently shake off any excess.
⏱️ 10 min - 6
Working in batches to avoid overcrowding the pot, carefully lower the coated chicken pieces into the 300°F (150°C) oil. Fry for 3-4 minutes, or until lightly golden and cooked through. The chicken should not be deeply browned at this stage. Remove the chicken with a slotted spoon or spider and place it on a wire rack set over a baking sheet to drain.
⏱️ 7 min•🌡️ 300 - 7
Increase the oil temperature to 350°F (175°C). Once the oil reaches the higher temperature, return the par-fried chicken to the pot in batches. Fry for another 2-3 minutes, or until deeply golden brown and crispy with a 'glass-like crunch'.
⏱️ 8 min•🌡️ 350 - 8
Immediately transfer the hot, crispy chicken to a clean metal bowl. Sprinkle a generous amount of the prepared spice blend over the chicken. Toss vigorously to ensure all pieces are evenly coated. Repeat with remaining batches of chicken.
⏱️ 3 min - 9
Arrange the seasoned chicken karaage in a serving bowl. Garnish the dipping sauce with chili flakes. Serve the karaage hot with the yuzu garlic mayo on the side.
⏱️ 2 min