Japanese Mom's Crispy Karaage

2h 3m
Serves 1
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Directions

  1. 1Pat the chicken thighs dry with a paper towel.
  2. 2Poke holes in the chicken thighs with a fork.
  3. 3Place the chicken thighs into a plastic bag.
  4. 4Add oil to the chicken thighs.
  5. 5Add soy sauce to the chicken thighs.
  6. 6Add grated ginger to the chicken thighs.
  7. 7Add grated garlic to the chicken thighs.
  8. 8Massage the chicken thighs in the bag to marinate.
  9. 9Marinate the chicken in the fridge for 2 hours.
  10. 10Add rice flour to a metal bowl.
  11. 11Add potato starch to the metal bowl.
  12. 12Mix the rice flour and potato starch with chopsticks.
  13. 13Pour oil into a frying pan.
  14. 14Coat the marinated chicken pieces in the flour mixture.
  15. 15Place the coated chicken into the hot oil in the frying pan.
  16. 16Flip the chicken pieces to ensure even cooking.
  17. 17Remove the fried chicken from the pan and place it on a wire rack to rest.
  18. 18Let the chicken rest for 3 minutes.
  19. 19Pour oil into a small pot for double frying.
  20. 20Place the rested chicken pieces into the hot oil in the small pot for double frying.
  21. 21Flip the chicken pieces in the small pot to ensure they are crispy all around.
  22. 22Remove the double-fried chicken from the pot.
  23. 23Cut one piece of karaage in half to show the inside.
  24. 24Serve the crispy karaage with cabbage and tomatoes.

Ingredients

  • Chicken thighs
  • 1 tbsp Soy sauce
  • 1 tbsp Sake
  • 0.5 tsp Ginger
  • 0.5 tsp Garlic
  • Rice flour
  • Potato starch

Equipment

paper towelforkplastic bagrefrigeratormetal bowlchopsticksfrying panwire racksmall potknifecutting boardplatebowl

Tips

  • Marinate in the fridge for 2 hours.
  • Double-fry for the ultimate crispiness.

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