We don’t eat out very often (gotta save up for travel!) but when we do, we always head to the Kingyo or Suika for their Japanese fried chicken. As good as it is, $9.40 for 5 pieces is just craaaazy. I figured I’d try this chicken karaage recipe at home- I was blown away by the results. They turned out so crunchy, juicy, and tender!
Deep frying is never healthy, but at least you can have a peace of mind knowing you’re cooking with good quality oil (not reused!) and organic chicken. It tastes just as good too! I don’t think we’ll be going back to our favourite izakaya any time soon.
Chicken Karaage Recipe
- 400g of organic skinless/boneless chicken thighs
- 70g of tapioca starch
- wedge of lemon
- 300-500ml of your choice of frying oil
Note: I used a 1L sauce pan to deep fry, with 1/3 to 1/2 of oil.
- thumb of ginger
- 4 cloves of garlic
- 1/2 tsp of sesame oil
- 1 tsp of sugar
- 1.5 tbsp of soy sauce
- 1 tbsp of sake
- dash of salt and pepper
Prep work – 35min
- Mince garlic and ginger until fine
- Cut chicken thighs into 4x7cm (approx) pieces
- Mix well with the marinade
- Cover, and let it sit in the fridge for at least 30 minutes
- Remove from fridge and generously dust each piece with tapioca starch
- Heat saucepan with oil to 180℃
- Fry 3-4 pieces at a time for 90 seconds each, flipping at 45 seconds
- Drain on a metal rack or paper towel-lined plate
- Fry again for another minute, until golden
- Drain on paper towel-lined plate
- Serve with a wedge of lemon!
Note: Fish out crumb and debris to keep your oil clean. Make sure you have enough space between pieces.