Chicken Kaarage is a popular Japanese fried chicken dish celebrated for its crunchy outer layer and succulent interior. It features a delightful taste, enhanced by soy sauce and sake.
If you’re a fan of Japanese cuisine, you might also wish to try other dishes such as Grilled Teriyaki Chicken and Crispy Shrimp Tempura.
Recipe Details
Chicken Kaarage is bound to impress fried chicken aficionados with its fantastic texture and rich flavor. This dish is easy to make and utterly delicious.
- TASTE: Infused with rice wine, sake, soy sauce, and sesame oil, this chicken delivers a wealth of umami flavor. Ginger and garlic further elevate its flavor profile.
- TEXTURE: With a crispy exterior and a juicy interior, Chicken Kaarage is simply delightful.
- TIME: The total preparation time is about 90 minutes.
- EASE: Surprisingly, making this dish is easier than you might think. I’ll walk you through how to achieve the crispiest chicken you’ll ever taste.
What You’ll Need
Ingredient Notes
- Cornstarch- Helps thicken the marinade for better adhesion to the chicken before coating.
- Potato starch- Perfect for coating the chicken to achieve a crispy outer layer.
- Sake- A Japanese wine that lends sweet and slightly umami flavors.
- Mirin- Adds a sweet and tangy element to the dish.
- Egg- Serves as a binding agent in the marinade.
- Garlic- Fresh garlic gives aromatic and robust flavors.
- Ginger- Freshly grated ginger enhances the dish’s flavor; dried ginger can be used in a pinch.
- Chicken thighs- Boneless, skinless chicken thighs are recommended for easier preparation.
Add-ins and Substitutions
- Substitute the chicken thighs- Chicken breasts can be used instead, but choose skinless and boneless cuts for optimal results.
- Skip the sake- You can omit sake from the recipe if you prefer not to use alcohol.
- Use low sodium soy sauce- To make a healthier marinade, select low sodium soy sauce.
- Add sriracha- For a bit of heat, consider incorporating sriracha into the marinade.
How to Make Chicken Kaarage
- Prepare the marinade. In a mixing bowl, combine soy sauce, sake, mirin, toasted sesame oil, grated garlic, grated ginger, salt, and pepper. Set it aside.
- Coat the chicken and add the egg. In a large bowl, thoroughly mix the chicken thighs with the marinade and egg using clean hands.
- Marinate the chicken. Cover the bowl and let it marinate for at least 30 minutes; refrigerate overnight for a deeper flavor.
Pro Tip: Allow the marinated chicken to reach room temperature at least 1 hour before you start cooking.
- Incorporate cornstarch. Add cornstarch to the marinated chicken, mixing it well.
- Coat the chicken. Spread potato starch on a large plate and dredge each piece of marinated chicken in the starch.
- Heat the frying oil. In a heavy-bottomed pot, heat about 2 inches of oil to 325°F.
- Fry in batches. Fry the coated chicken pieces in portions of 5-6 for approximately 90 seconds until lightly browned.
- Remove and cool. Transfer the fried chicken pieces to a cooling rack atop a baking sheet. Continue frying the remaining batches.
- Double fry. Raise the oil temperature to 350°F and fry the chicken pieces again for about 45 seconds until they are golden brown. Serve immediately.
Recipe Tips
- Monitor oil temperature- An instant-read thermometer can ensure the oil is at the right temperature for cooking.
- Ensure oil is properly heated before adding chicken- This helps create the desired crispy outer layer; otherwise, the chicken might become oily and soggy.
- Cook in batches- Avoid overcrowding the pan to maintain an appropriate oil temperature.
- Don’t skip the double fry- This is crucial for achieving that extra crunchy texture.
FAQs
What differentiates fried chicken from karaage?
The primary distinction between American fried chicken and Japanese karaage is in the type of batter used. American fried chicken usually employs flour or beer batter, while the Japanese variant prefers potato starch, leading to a smoother texture reminiscent of french fries.
What makes karaage so crispy?
Karaage develops its crispy exterior due to the use of potato starch for an ultra-crisp coating, combined with a double frying technique, both pivotal for achieving the desired texture.
Serving Ideas
This Chicken Kaarage boasts exceptional crispiness, juiciness, and flavor. It complements grains, salads, sushi, and vegetables beautifully.
- Grains: Serve it alongside options like Hibachi Fried Rice, Wild Brown Rice, Quinoa Fried Rice, or Pork Fried Rice.
- Salads: Pair the karaage with a Kani Salad, Spinach Salad, Broccoli Cranberry Salad, or Roasted Eggplant Salad.
- Sushi: Enjoy it with selections such as Volcano Roll, Shrimp Tempura Roll, Dynamite Roll, or Spicy Salmon Roll.
- Vegetables: Team it with sides like Sautéed Garlic Asparagus, Crispy Air Fryer Broccoli, Air Fryer Green Beans, or Crispy Air Fryer French Fries.
Advance Preparation
Prep ahead: Marinate the chicken a day prior and refrigerate until ready to dredge and fry.
Storage: Keep this Chicken Kaarage in an airtight container in the refrigerator for up to 4 days. Reheat in the oven, stovetop, or air fryer.
Freezing: Store the chicken in a freezer-safe container for up to 3 months. Thaw overnight before reheating.
Other Delightful Chicken Recipes!
- Teriyaki Chicken Wings
- Easy Mongolian Chicken
- Panda Express Mushroom Chicken (copycat)
- Chicken Tempura
Teriyaki Chicken Wings
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Chicken TempuraDetailed Recipe Instructions
Chicken Kaarage
This Chicken Kaarage is tender on the inside and perfectly crispy on the outside. It’s infused with a delightful ginger-garlic umami flavor that’s simply irresistible.
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Course: Appetizer, Main CourseCuisine: AsianThe recipe is suitable for a Gluten-Free diet.
Prep Time: 35 minutes
Cook Time: 30 minutes
Marinate: 30 minutes
Total Time: 1 hour 35 minutes
Servings: 6
Calories: 465 kcal
Author: Dina
Equipment:
– 1 heavy-bottomed pot
Ingredients:
– 2 lb boneless chicken thighs (skinless is easier to work with)
– 2 Tbsp soy sauce
– 1 Tbsp sake
- Tbsp sake
### Ingredients
– **1/2 tsp mirin**
– **1 tsp sesame oil**
– **4 garlic cloves**, grated
– **1 Tbsp ginger**, grated
– **1/2 tsp salt**
– **1/4 tsp pepper**
– **1 egg**
– **2 Tbsp cornstarch**
– **1 cup potato starch**
– **Neutral oil for frying** (avocado or corn oil works)
### Instructions
1. In a mixing bowl, combine soy sauce, sake, mirin, toasted sesame oil, grated garlic, grated ginger, salt, and pepper. Stir thoroughly with a whisk and set aside.
2. In a large mixing bowl, add the chicken thighs along with the prepared marinade and egg, which will act as a binder during dredging.
3. Use your hands to mix everything well. Cover the bowl and allow the chicken to marinate for about 30 minutes, or overnight in the refrigerator. If refrigerating, remember to bring the chicken to room temperature for at least 1 hour before cooking.
4. After the chicken has marinated, mix in the cornstarch until well combined. Dredge each piece in potato starch on a large plate.
5. Heat about 2 inches of oil in a heavy-bottomed pot to around 325°F, using an instant-read thermometer for accuracy.
6. Fry the chicken in batches of 5-6 pieces to maintain the oil temperature. Cook for about 90 seconds, or until lightly browned. Transfer the cooked pieces to a baking sheet lined with a cooling rack and continue frying the remaining chicken.
7. Increase the oil temperature to 350°F and fry the chicken pieces again for 45 seconds, or until they turn golden brown. This double-frying technique is key for achieving a crispy texture.
8. Serve the chicken with spicy mayo and enjoy!
### Notes:
– Ensure you monitor the oil temperature with a thermometer for optimal cooking results.
– Preheat the oil adequately to prevent the chicken from becoming greasy.
– Avoid overcrowding the pan to keep the oil temperature stable.
– Double-frying is crucial for that perfect crunch.
### Nutrition:
– **Calories**: 465 kcal
– **Carbohydrates**: 27 g
– **Protein**: 28 g
– **Fat**: 27 g
– **Saturated Fat**: 7 g
– **Polyunsaturated Fat**: 6 g
– **Monounsaturated Fat**: 11 g
– **Trans Fat**: 0.1 g
– **Cholesterol**: 175 mg
– **Sodium**: 674 mg
– **Potassium**: 614 mg
– **Fiber**: 2 g
– **Sugar**: 1 g
– **Vitamin A**: 158 IU
– **Vitamin C**: 2 mg
– **Calcium**: 39 mg
– **Iron**: 2 mg
