Our Table Stories RECIPES

Karaage | Japanese Fried Chicken

For those who love Karaage (Japanese Fried Chicken) like us, don’t worry at all. They might look difficult to prepare but actually, they are not. We decided to make it simple and therefore you will definitely love the post we share this week. It is not just a dish for your dinner but also a great choice for a summer picnic.

We would like to share with this recipe step-by-step as simple as the baby steps. You will make it at ease for any occasion.

Both Joe and I have been debating – do we share more our home recipes or things we would like to try or create. After a long debating, we are going to do both. However, lately, due to our packed schedule, we decided to share more of our daily recipes that are simple and easy to cook. It’s surely some time-saving recipe.

Cut the chicken into 2-inch pieces, make sure each piece is about the same size so it takes about the same amount of time to deep fry. Dry every piece of the chicken using a kitchen towel.

We then start dipping the chicken into the seasoning. Make sure every piece are covered entirely by the seasoning. You can also marinate the chicken in the Ziploc bag and rub the chicken well with hands. Keep it in the fridge for at least 1 hour, preferably 3-4 hours.

In a wok, add oil to about half full and heat it on the medium-high heat. When you put a chopstick in the oil and bubbles start to appear around the tip, the oil temperature is now around 170C and ready for deep frying.

When the oil is ready, take out the Ziploc bag from the fridge. Place each piece of chicken separately into the oil. Do not overcrowd the wok, fry maximum 5 pieces at a time. If you put a lot of chicken in the oil, the temperature will drop quickly and chicken ends up absorbing too much oil.

First, deep fry for 90 seconds. Then transfer the chicken onto a wire rack (if not, paper towel) to drain the oil for 4 minutes. Lastly, deep fry again at 180C for 45 seconds, or until golden brown.

Transfer the chicken onto a wire rack to drain the oil. Please make sure you skim/remove leftover crumbs from the oil in order to keep it clean before you start the next batch. And here you go, the well seasoned and crispy fried chicken! Squeeze some lemon juice to it and you are good to go. Having them when they are warm is the best decision you ever made.

Ingredients |

  • 5-10 skin-on chicken thighs
  • ¼ cup potato starch/cornstarch (Please adjust if necessary. If you use 10 chicken thighs, probably about a ½ cup)
  • neutral flavor oil (vegetable, canola, etc)
  • 1 tsp Kosher salt
  • Freshly ground black pepper

Method|

Pat dry the chicken with paper towel. Cut each chicken thigh into 2-inch pieces (so that deep frying time is about the same). Season with salt and freshly ground black pepper. Put the chicken in a large bowl or Ziploc bag.

Combine the chicken and all the seasonings in the bowl (or Ziploc bag). Cover with plastic wrap and rest in the refrigerator for at least 1 hour.

In a wok, add oil to about half full and heat it on the medium-high heat. When you put a chopstick in the oil and bubbles start to appear around the tip, the oil temperature is now around 170C and ready for deep frying.

When the oil is ready, take out the Ziploc bag from the fridge. Place each piece of chicken separately into the oil. Do not overcrowd the wok, fry maximum 5 pieces at a time. If you put a lot of chicken in the oil, the temperature will drop quickly and chicken ends up absorbing too much oil.

First, deep fry for 90 seconds. Then transfer the chicken onto a wire rack (if not, paper towel) to drain the oil for 4 minutes. Lastly, deep fry again at 180C for 45 seconds, or until golden brown.

Transfer the chicken onto a wire rack to drain the oil. Please make sure you skim/remove leftover crumbs from the oil in order to keep it clean before you start the next batch.

Take a photo of your version, send us an email, tag us on Instagramtweet us, anything. We love to see you trying out our recipe!

xoxo, Angela.

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