This is a hall-of-fame recipe with over 1000 reports! Perfectly crispy karaage made with chicken thighs - it's absolutely delicious!
Ingredients
3 servings- Chicken thigh2 pieces (about 500g)
- Potato starchto taste
- All-purpose flourto taste
- ★Ginger paste (tube)about 7cm
- ★Garlic paste (tube)about 4cm
- ★Soy sauce2 tbsp
- ★Chicken bouillon powder2 tsp
- ★Sake (cooking rice wine)2 tbsp
Directions
50 min- 1
Remove excess skin and cartilage from the 2 chicken thighs, then poke holes all over with a fork. Make cuts against the grain to help the marinade penetrate better.
- 2
Cut the meat into appropriate pieces and place in a bowl or bag. Add the ★ seasonings and massage well, then marinate for about 30 minutes.
- 3
Before coating, remove the chicken from the refrigerator and let it come to room temperature for better heat conduction during frying and more even cooking.
- 4
Coat thoroughly with potato starch until the surface turns white and absorbs moisture, becoming sticky.
- 5
Add all-purpose flour individually to each piece. This creates an extra crispy texture.
- 6
Press the coating firmly with your hands and smooth the surface until it becomes dry and even.
- 7
Heat oil to 170-180°C and fry the chicken for about 2 minutes. Extend the time slightly for larger pieces.
- 8
Transfer the fried chicken to a baking sheet and let it rest for about 4 minutes to cook through with residual heat. It can be double-fried even after cooling, making preparation easier.
- 9
Double-fry at 180°C for 2-4 minutes, flipping occasionally. When the color is golden and crispy, it's done.
Tips
Double-frying is essential for achieving a truly crispy texture. After frying, transferring to a baking sheet allows residual heat to cook the inside completely and keeps it warm.
Nutrition
Per serving- Calories420 kcal
- Protein28 g
- Fat18 g
- Carbs15 g
- Sodium1.5 g
This is a hall-of-fame recipe with over 1000 reports! Perfectly crispy karaage made with chicken thighs - it's absolutely delicious!
Ingredients
3 servings- Chicken thigh2 pieces (about 500g)
- Potato starchto taste
- All-purpose flourto taste
- ★Ginger paste (tube)about 7cm
- ★Garlic paste (tube)about 4cm
- ★Soy sauce2 tbsp
- ★Chicken bouillon powder2 tsp
- ★Sake (cooking rice wine)2 tbsp
Directions
50 min- 1
Remove excess skin and cartilage from the 2 chicken thighs, then poke holes all over with a fork. Make cuts against the grain to help the marinade penetrate better.
- 2
Cut the meat into appropriate pieces and place in a bowl or bag. Add the ★ seasonings and massage well, then marinate for about 30 minutes.
- 3
Before coating, remove the chicken from the refrigerator and let it come to room temperature for better heat conduction during frying and more even cooking.
- 4
Coat thoroughly with potato starch until the surface turns white and absorbs moisture, becoming sticky.
- 5
Add all-purpose flour individually to each piece. This creates an extra crispy texture.
- 6
Press the coating firmly with your hands and smooth the surface until it becomes dry and even.
- 7
Heat oil to 170-180°C and fry the chicken for about 2 minutes. Extend the time slightly for larger pieces.
- 8
Transfer the fried chicken to a baking sheet and let it rest for about 4 minutes to cook through with residual heat. It can be double-fried even after cooling, making preparation easier.
- 9
Double-fry at 180°C for 2-4 minutes, flipping occasionally. When the color is golden and crispy, it's done.
Nutrition
Per serving- Calories420 kcal
- Protein28 g
- Fat18 g
- Carbs15 g
- Sodium1.5 g
Tips
Double-frying is essential for achieving a truly crispy texture. After frying, transferring to a baking sheet allows residual heat to cook the inside completely and keeps it warm.