How to Make the Perfect JAPANESE FRIED CHICKEN (Karaage Recipe) with The Sushi Man

potato starch

🥗Healthier: arrowroot powder

💰Cheaper: cornstarch

Cornstarch is more economical and works similarly for crispiness.

sake

🥗Healthier: rice vinegar

💰Cheaper: white wine

White wine can provide acidity without the cost of sake.

mirin

🥗Healthier: honey diluted with water

💰Cheaper: sugar syrup

Sugar syrup mimics the sweetness of mirin at a lower cost.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: chicken drumsticks

Drumsticks are often cheaper and still flavorful.

Introduce the dish and explain the concept of Karaage.

List the tools and supplies needed, including a grater, sieve, and deep fry thermometer.

Explain the choice of chicken thighs with skin for juiciness and crispiness.

Prepare the marinade by combining sake, soy sauce, mirin, sesame oil, grated ginger, and grated garlic in a bowl.

Debone the chicken thighs by cutting along the bone and removing it carefully.

Check for any remaining cartilage or small bones and remove them.

Trim excess fat from the chicken thighs as desired.

Cut the chicken into roughly 2-inch pieces for even cooking.

Add the chicken pieces to the marinade along with salt and black pepper, mixing until no liquid remains in the bowl.

Let the chicken marinate for a period (not specified in the transcript).

Prepare the dredging mixture by combining potato starch and flour in a separate bowl.

Coat each piece of marinated chicken in the dredging mixture.

Heat vegetable oil in a deep fryer or heavy pot to the appropriate frying temperature (not specified in the transcript).

Fry the chicken pieces in batches until golden brown and cooked through, about 5-7 minutes per batch.

Remove the fried chicken and drain on paper towels.

Serve with lettuce, lemon slices, and spicy mayo.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens