Japanese Mom's Crispy Karaage

123 mins
Serves 1
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Directions

  1. 1Pat the chicken thighs dry with a paper towel.
  2. 2Pat the chicken thighs dry with a paper towel.
  3. 3Pat the chicken thighs dry with a paper towel.
  4. 4Poke holes in the chicken thighs with a fork.
  5. 5Poke holes in the chicken thighs with a fork.
  6. 6Poke holes in the chicken thighs with a fork.
  7. 7Place the chicken thighs into a plastic bag.
  8. 8Place the chicken thighs into a plastic bag.
  9. 9Place the chicken thighs into a plastic bag.
  10. 10Add oil to the chicken thighs.
  11. 11Add oil to the chicken thighs.
  12. 12Add oil to the chicken thighs.
  13. 13Add soy sauce to the chicken thighs.
  14. 14Add soy sauce to the chicken thighs.
  15. 15Add soy sauce to the chicken thighs.
  16. 16Add grated ginger to the chicken thighs.
  17. 17Add grated ginger to the chicken thighs.
  18. 18Add grated ginger to the chicken thighs.
  19. 19Add grated garlic to the chicken thighs.
  20. 20Add grated garlic to the chicken thighs.
  21. 21Add grated garlic to the chicken thighs.
  22. 22Massage the chicken thighs in the bag to marinate.
  23. 23Massage the chicken thighs in the bag to marinate.
  24. 24Massage the chicken thighs in the bag to marinate.
  25. 25Marinate the chicken in the fridge for 2 hours.
  26. 26Marinate the chicken in the fridge for 2 hours.
  27. 27Marinate the chicken in the fridge for 2 hours.
  28. 28Add rice flour to a metal bowl.
  29. 29Add rice flour to a metal bowl.
  30. 30Add rice flour to a metal bowl.
  31. 31Add potato starch to the metal bowl.
  32. 32Add potato starch to the metal bowl.
  33. 33Add potato starch to the metal bowl.
  34. 34Mix the rice flour and potato starch with chopsticks.
  35. 35Mix the rice flour and potato starch with chopsticks.
  36. 36Mix the rice flour and potato starch with chopsticks.
  37. 37Pour oil into a frying pan.
  38. 38Pour oil into a frying pan.
  39. 39Pour oil into a frying pan.
  40. 40Coat the marinated chicken pieces in the flour mixture.
  41. 41Coat the marinated chicken pieces in the flour mixture.
  42. 42Coat the marinated chicken pieces in the flour mixture.
  43. 43Place the coated chicken into the hot oil in the frying pan.
  44. 44Place the coated chicken into the hot oil in the frying pan.
  45. 45Place the coated chicken into the hot oil in the frying pan.
  46. 46Flip the chicken pieces to ensure even cooking.
  47. 47Flip the chicken pieces to ensure even cooking.
  48. 48Flip the chicken pieces to ensure even cooking.
  49. 49Remove the fried chicken from the pan and place it on a wire rack to rest.
  50. 50Remove the fried chicken from the pan and place it on a wire rack to rest.
  51. 51Remove the fried chicken from the pan and place it on a wire rack to rest.
  52. 52Let the chicken rest for 3 minutes.
  53. 53Let the chicken rest for 3 minutes.
  54. 54Let the chicken rest for 3 minutes.
  55. 55Pour oil into a small pot for double frying.
  56. 56Pour oil into a small pot for double frying.
  57. 57Pour oil into a small pot for double frying.
  58. 58Place the rested chicken pieces into the hot oil in the small pot for double frying.
  59. 59Place the rested chicken pieces into the hot oil in the small pot for double frying.
  60. 60Place the rested chicken pieces into the hot oil in the small pot for double frying.
  61. 61Flip the chicken pieces in the small pot to ensure they are crispy all around.
  62. 62Flip the chicken pieces in the small pot to ensure they are crispy all around.
  63. 63Flip the chicken pieces in the small pot to ensure they are crispy all around.
  64. 64Remove the double-fried chicken from the pot.
  65. 65Remove the double-fried chicken from the pot.
  66. 66Remove the double-fried chicken from the pot.
  67. 67Cut one piece of karaage in half to show the inside.
  68. 68Cut one piece of karaage in half to show the inside.
  69. 69Cut one piece of karaage in half to show the inside.
  70. 70Serve the crispy karaage with cabbage and tomatoes.
  71. 71Serve the crispy karaage with cabbage and tomatoes.
  72. 72Serve the crispy karaage with cabbage and tomatoes.

Ingredients

  • Chicken thighs
  • Chicken thighs
  • Chicken thighs
  • 1 tbsp Soy sauce
  • 1 tbsp Soy sauce
  • 1 tbsp Soy sauce
  • 1 tbsp Sake
  • 1 tbsp Sake
  • 1 tbsp Sake
  • 0.5 tsp Ginger
  • 0.5 tsp Ginger
  • 0.5 tsp Ginger
  • 0.5 tsp Garlic
  • 0.5 tsp Garlic
  • 0.5 tsp Garlic
  • Rice flour
  • Rice flour
  • Rice flour
  • Potato starch
  • Potato starch
  • 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.
Japanese Mom's Crispy Karaage | Clip Recipe