Description
Double-Fried Karaage Chicken is a classic Japanese fried chicken dish known for its extra crispy texture and flavorful marinade. The chicken is marinated in a savory blend of soy sauce, sake or mirin, sesame oil, ginger, sugar, and seasoning, then coated with potato starch and twice-fried to achieve a juicy interior and a crunchy exterior.
Ingredients
Scale
For the Marinade and Chicken
- 2 tablespoons soy sauce
- 2 tablespoons sake or mirin
- 1 teaspoon sesame oil
- 1 teaspoon peeled minced fresh ginger
- 1 teaspoon sugar
- 1/4 teaspoon kosher salt
- 1 pound boneless skinless chicken thighs, cut into 2-inch pieces
- 1/2 teaspoon freshly ground black pepper
For Coating and Frying
- 1/2 cup potato starch or cornstarch
- Oil for frying (vegetable, canola, or peanut oil recommended)
Instructions
- Prepare the marinade. In a bowl, whisk together soy sauce, sake or mirin, sesame oil, minced fresh ginger, sugar, kosher salt, and freshly ground black pepper until the sugar dissolves and the ingredients are well combined.
- Marinate the chicken. Add the chicken thigh pieces to the marinade and toss them thoroughly to ensure even coating. Refrigerate the marinated chicken for 30 to 60 minutes to allow flavors to infuse.
- Coat the chicken with starch. Lightly coat each piece of marinated chicken with potato starch or cornstarch, making sure to cover all surfaces. Let the coated chicken rest for 5 minutes to set the coating.
- First fry at 325°F (160°C). Heat oil in a deep fryer or heavy pot to 325°F. Fry the coated chicken pieces until they are cooked through but not yet browned, about 5 to 7 minutes depending on size. Remove chicken from oil and drain on paper towels; let it rest.
- Second fry at 375°F (190°C). Raise the oil temperature to 375°F. Fry the chicken pieces again briefly, about 2 to 3 minutes, until they turn golden brown and crisp. This double-fry technique ensures a crunchy exterior and juicy interior.
- Drain and serve hot. Remove the chicken from oil and drain on paper towels briefly to remove excess oil. Serve immediately while hot to enjoy the crisp texture.
Notes
- Using potato starch or cornstarch is essential for achieving the characteristic crispy crust of karaage.
- Adjust marinating time up to 1 hour for deeper flavor but avoid over-marinating to keep chicken tender.
- Maintain accurate oil temperature for frying to ensure even cooking and avoid greasy texture.
- Boneless skinless chicken thighs are preferred for juiciness, but chicken breast can be used if desired with slight texture difference.
- Serve with lemon wedges or Japanese mayonnaise for dipping, if desired.
