Chicken Kaarage is a beloved Japanese dish recognized for its crispy outer layer and succulent flesh. It features a rich taste that incorporates soy sauce and sake.
If you’re a fan of Japanese fare, you may also want to try dishes such as Grilled Teriyaki Chicken and Crispy Shrimp Tempura.
Recipe Details
This Chicken Kaarage recipe is guaranteed to delight fried chicken enthusiasts with its wonderful texture and fantastic flavor. It’s easy to make and thoroughly delicious.
- TASTE: Marinated with rice wine, sake, soy sauce, and sesame oil, this chicken is packed with umami goodness, complemented by the flavors of ginger and garlic.
- TEXTURE: With its crisp outside and tender inside, Chicken Kaarage is an absolute delight.
- TIME: Expect the recipe to take about 90 minutes.
- EASE: Surprisingly, this dish is easier to prepare than you might think, and I’ll show you how to achieve the crispiest chicken you’ve ever had.
What You’ll Need
Ingredient Notes
- Cornstarch- This is used to thicken the marinade and helps it adhere better to the chicken before coating.
- Potato starch- This is perfect for coating the chicken to achieve a crunchy exterior.
- Sake- A Japanese wine that contributes sweet and umami flavors to the dish.
- Mirin- Adds a touch of sweetness and tang to the overall flavor.
- Egg- Acts as a binder within the marinade.
- Garlic- Fresh garlic imparts a strong and aromatic flavor.
- Ginger- Freshly grated ginger offers a richer taste than dried ginger, although the dried version may be used if needed.
- Chicken thighs- Boneless and skinless chicken thighs are preferred for convenience in this recipe.
Add-ins and Substitutions
- Replace chicken thighs- Chicken breasts can serve as an alternative, but choose skinless and boneless cuts for the best results.
- Skip the sake- If you prefer to avoid alcohol, simply leave out the sake from the recipe.
- Choose low sodium soy sauce- Using a low sodium option makes the marinade healthier.
- Add sriracha- For some heat, feel free to add sriracha to the marinade.
How to Make Chicken Kaarage
- Prepare the marinade. In a mixing bowl, blend soy sauce, sake, mirin, toasted sesame oil, grated garlic, grated ginger, salt, and pepper. Set it aside.
- Coat the chicken and incorporate the egg. In a large bowl, mix chicken thighs with the marinade and egg thoroughly using clean hands.
- Marinate the chicken. Cover the bowl and let the chicken marinate for at least 30 minutes, with an option to refrigerate overnight.
Pro Tip: Before cooking, allow the marinated chicken to come to room temperature for at least 1 hour.
- Add cornstarch. Mix cornstarch into the marinated chicken, ensuring it is thoroughly incorporated.
- Coat the chicken. Spread potato starch on a large plate and dredge each piece of marinated chicken in it.
- Heat the frying oil. In a heavy-bottomed pot, heat around 2 inches of oil to 325°F.
- Fry in batches. Fry the coated chicken pieces in batches of 5-6 for about 90 seconds or until they are lightly browned.
- Cool the chicken. Transfer the fried pieces to a cooling rack set over a baking sheet and repeat the frying process as needed.
- Double fry. Raise the oil temperature to 350°F and fry the chicken again for about 45 seconds until they achieve a golden brown color. Serve hot.
Recipe Tips
- Check oil temperature- An instant-read thermometer can help ensure the oil is at the correct temperature for proper frying.
- Ensure oil is hot before frying- This will allow the chicken to develop a crisp outer layer; otherwise, it may end up greasy.
- Fry in batches- Avoid overcrowding the pan to maintain the oil temperature during cooking.
- Always double fry- This technique is key to achieving a well-crisped coating.
FAQs
What distinguishes fried chicken from karaage?The primary distinction between American fried chicken and Japanese karaage is the type of batter used. American fried chicken usually incorporates flour or a beer batter, while the Japanese variant utilizes potato starch. This choice yields a smoother texture that resembles that of french fries.
What makes karaage so crispy?
Karaage’s crispiness is largely attributed to the potato starch used to create its exceptionally crispy coating and the technique of double frying, which is essential for achieving that crunchy texture.
Serving Recommendations
This Chicken Kaarage stands out for its crispy exterior and juicy, flavorful interior. It pairs excellently with grains, salads, sushi, and a variety of vegetables.
- Grains: Enjoy this chicken with options like Hibachi Fried Rice, Wild Brown Rice, Quinoa Fried Rice, or Pork Fried Rice.
- Salads: Complement this karaage with a Kani Salad, Spinach Salad, Broccoli Cranberry Salad, or Roasted Eggplant Salad.
- Sushi: Pair your dish with selections such as Volcano Roll, Shrimp Tempura Roll, Dynamite Roll, or Spicy Salmon Roll.
- Vegetables: Serve alongside sides like Sautéed Garlic Asparagus, Crispy Air Fryer Broccoli, Air Fryer Green Beans, or Crispy Air Fryer French Fries.
Prepping This Recipe Ahead of Time
Preparation in advance: Marinate the chicken a day before and store it in the refrigerator until you’re ready to dredge and fry.
Storage: Keep this Chicken Kaarage in an airtight container in the fridge for up to 4 days. It can be reheated in the oven, on the stovetop, or in an air fryer.
Freezing: Freeze this dish in a freezer-safe container for up to 3 months. Thaw it overnight prior to reheating.
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Chicken Kaarage
This Chicken Kaarage features a juicy interior and a crispy exterior, packed with an irresistible ginger garlic umami flavor.
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Course: Appetizer, Main CourseCuisine: AsianThe recipe is suitable for a Gluten-Free diet.
Prep Time: 35 minutes
Cook Time: 30 minutes
Marinate: 30 minutes
Total Time: 1 hour 35 minutes
Servings: 6
Calories: 465 kcal
Author: Dina
Equipment:
– 1 heavy-bottomed pot
Ingredients:
– 2 lb boneless chicken thighs (using skinless is easier)
– 2 Tbsp soy sauce
– 1 Tbsp sake### Ingredients
– **1/2 tsp** mirin
– **1 tsp** sesame oil
– **4 garlic cloves**, grated
– **1 Tbsp** ginger, grated
– **1/2 tsp** salt
– **1/4 tsp** pepper
– **1** egg
– **2 Tbsp** cornstarch
– **1 cup** potato starch
– **Neutral oil for frying** (avocado or corn oil is suitable)
### Instructions
1. In a mixing bowl, combine the soy sauce, sake, mirin, toasted sesame oil, grated garlic, grated ginger, salt, and pepper.
2. Mix well with a whisk and set aside.
3. In a larger bowl, combine chicken thighs with the marinade and an egg; the egg will help bind the coating later.
4. Mix thoroughly using clean hands. Cover the bowl and allow the chicken to marinate for about 30 minutes, or overnight in the refrigerator. If marinating in the fridge, remove the chicken and let it sit at room temperature for at least one hour before cooking.
After marinating, incorporate the cornstarch completely with the chicken. Dredge each piece in potato starch, ensuring an even coating. Fill a heavy-bottom pot with about 2 inches of oil and heat it to 325°F, checking with an instant-read thermometer to ensure accuracy.
Fry the chicken in batches of 5-6 pieces, maintaining the oil temperature. Cook for approximately 90 seconds until lightly browned, then transfer to a baking sheet lined with a cooling rack. Continue frying the rest of the chicken in batches.
Increase the oil temperature to 350°F, and fry the pieces again for around 45 seconds until they turn golden brown. Double frying is key for achieving a perfectly crunchy exterior. Serve the chicken with spicy mayo and enjoy!
### Notes
1. **Monitor oil temperature:** Use a thermometer to keep track of oil temperature for optimal cooking.
2. **Preheat oil:** Make sure the oil is at the correct temperature before adding the chicken to prevent a greasy finish.
3. **Avoid overcrowding:** Fry in batches to maintain a consistent oil temperature.
4. **Double fry for crunchiness:** This step is crucial for a crispy coating.
### Nutrition Information
– **Calories:** 465 kcal
– **Carbohydrates:** 27 g
– **Protein:** 28 g
– **Fat:** 27 g
– **Saturated Fat:** 7 g
– **Polyunsaturated Fat:** 6 g
– **Monounsaturated Fat:** 11 g
– **Trans Fat:** 0.1 g
– **Cholesterol:** 175 mg
– **Sodium:** 674 mg
– **Potassium:** 614 mg
– **Fiber:** 2 g
– **Sugar:** 1 g
– **Vitamin A:** 158 IU
– **Vitamin C:** 2 mg
– **Calcium:** 39 mg
– **Iron:** 2 mg
