Double Fried Chicken Karaage Recipe (Crispy and Juicy Japanese Fried Chicken) | Cooking with Dog

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

sake

🥗Healthier: rice vinegar

💰Cheaper: white wine

Rice vinegar adds acidity without alcohol.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Potato starch is often cheaper and works well for frying.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: chicken drumsticks

Drumsticks are typically more affordable.

Prick the skin side of the chicken using the tip of a knife to help absorb the seasonings.

Flip the chicken over and trim off the excess fat.

Make several cuts across the tough, stringy part of the chicken.

Prick the chicken again with the tip of the knife.

Cut the chicken into large bite-sized pieces and place them into a bowl.

Add soy sauce, sake, salt, black pepper, grated ginger root, garlic, and sesame oil to the bowl.

Toss to coat the chicken, rubbing the seasonings in thoroughly.

Let the chicken marinate for 30 minutes.

Add beaten egg to the seasoned chicken a little at a time and rub it in thoroughly.

Add potato starch and lightly toss to coat the chicken.

Heat vegetable oil to a relatively low temperature (about 160 degrees °C or 320 degrees °F).

Place the chicken pieces into the oil; small bubbles will form around the chicken.

Do not touch the chicken until the batter firms up to avoid breaking the outer layer.

Once the batter firms up, flip the chicken pieces over.

Lightly brown the pieces, then remove them and place them onto a cooling rack.

Heat the oil to about 180 degrees °C or 360 degrees °F on high heat.

Place the chicken into the oil again to brown evenly.

Use kitchen chopsticks to feel the crispiness of the outer texture.

When the outside is crispy and golden brown, remove the chicken and drain excess oil thoroughly.

Place the chicken one by one onto the cooling rack.

Serve the karaage next to lettuce and parsley leaves on a plate.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens