Crispy Japanese Fried Chicken

Ingredients

• 500g (1.1 lb) boneless chicken thighs, cut into bite-sized pieces 500g (1.1 lb) boneless chicken thighs, cut into bite-sized pieces
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 2 tablespoons sake (Japanese rice wine) 2 tablespoons sake (Japanese rice wine)
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 tablespoon mirin (Japanese sweet rice wine) 1 tablespoon mirin (Japanese sweet rice wine)
• 1/2 cup all-purpose flour 1/2 cup all-purpose flour
• 1/2 cup potato starch 1/2 cup potato starch
• Vegetable oil, for frying Vegetable oil, for frying
• Salt, to taste Salt, to taste
• Optional garnish: sliced green onions, sesame seeds Optional garnish: sliced green onions, sesame seeds

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 25g, 1g
• Protein: 28g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine soy sauce, sake, grated ginger, minced garlic, sesame oil, and mirin to make the marinade.
2. 2.
   Add the chicken pieces to the marinade and mix well to ensure each piece is coated. Let it marinate for at least 30 minutes, or refrigerate overnight for maximum flavor.
3. 3.
   In a separate bowl, combine all-purpose flour and potato starch to make the batter.
4. 4.
   Heat vegetable oil in a deep pan or pot to 180°C (350°F).
5. 5.
   Take each marinated chicken piece and coat it evenly with the batter mixture.
6. 6.
   Carefully place the coated chicken into the hot oil, frying in batches to avoid overcrowding the pan.
7. 7.
   Fry the chicken for about 5-6 minutes, or until golden brown and cooked through.
8. 8.
   Use a slotted spoon to remove the fried chicken from the oil and place it on a paper towel-lined plate to drain excess oil.
9. 9.
   Sprinkle with salt to taste and garnish with sliced green onions and sesame seeds, if desired.
10. 10.
    Serve the Crispy Japanese Fried Chicken hot and enjoy!

Treat your ingredients with care...

• Chicken thighs — For the juiciest and most flavorful results, use boneless chicken thighs instead of chicken breast. Thighs have a higher fat content, which helps keep the meat moist during frying.
• Potato starch — Potato starch is the key ingredient for achieving an extra crispy coating. It creates a light and delicate texture that sets Karaage apart from other fried chicken recipes.
• Mirin — Mirin adds a touch of sweetness and depth of flavor to the marinade. If you don't have mirin, you can substitute it with a small amount of sugar mixed with rice vinegar.

Tips & Tricks

• For an extra flavorful twist, add a splash of Japanese Worcestershire sauce or a sprinkle of shichimi togarashi (Japanese seven spice) to the marinade.
• To achieve a lighter and less greasy result, use a deep-fry thermometer to maintain the oil temperature at around 180°C (350°F) throughout the frying process.
• Serve the Crispy Japanese Fried Chicken with a side of Japanese mayonnaise or a squeeze of fresh lemon juice for added tanginess.
• If you prefer a spicier version, add a small amount of chili powder or hot sauce to the marinade.
• Leftover Karaage can be enjoyed cold as a delicious bento box addition or reheated in the oven for a few minutes to regain its crispiness.

Serving advice

Serve the Crispy Japanese Fried Chicken as a main dish alongside steamed rice, a refreshing salad, and pickled vegetables. It can also be enjoyed as a tasty appetizer or as part of a bento box lunch.

Presentation advice

Arrange the golden-brown chicken pieces on a platter, garnished with sliced green onions and sesame seeds for an attractive presentation. Serve with small dipping bowls of soy sauce or Japanese mayonnaise on the side.