Creating the Perfect Crispy Karaage Recipe | Eric Kim | NYT Cooking

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.

Cut chicken thighs into pieces about 2.5 inches across and 1.5 inches thick.

In a bowl, combine soy sauce, sake, mirin, grated ginger, and minced garlic.

Add chicken pieces to the marinade and mix well. Marinate for 5 hours to overnight for best results.

In a separate bowl, mix cornstarch, black pepper, and salt.

Heat canola oil in a saucepan over medium heat until it reaches 160°C (320°F).

Remove chicken from the marinade and coat each piece in the cornstarch mixture.

Carefully place chicken in the hot oil in batches, avoiding overcrowding.

Fry chicken until golden brown and cooked through, about 8-10 minutes per batch.

Use a slotted spoon to transfer chicken to a paper towel-lined plate to drain excess oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens