Saucepan@saucepan · Shared this recipeFollowJapanese · dinnerAuthentic Chicken KaraageCrispy Japanese fried chicken made with marinated boneless skin-on chicken thighs, double-fried for a hailstone crunch.total55 minprep15 mincook10 minservings3Original recipe on sudachirecipes.comKeep this recipeAdd a copy of Authentic Chicken Karaage to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients3 servingsBack to 3 servings350 g boneless chicken thigh, skin-on, 30-40g pieces0.5 tsp salt1.5 tbsp ginger root, grated1 tbsp garlic, grated0.5 tbsp apple, grated1 tbsp sake1 tsp Japanese mayonnaise1 tsp toasted sesame oil1 tsp shiro dashi, alternative: light soy sauce0.5 tsp Chinese-style chicken bouillon powder0.125 tsp ground white pepper1 tbsp all-purpose flour1 tbsp tapioca starch, or potato starch/corn starch to mix with marinade4 tbsp potato starch, katakuriko, optional, to make hailstone effect2 tsp water, optional, to make hailstone effectStepsClear checksTap an ingredient or step to check it off.1Step 1: Pat 350 g boneless chicken thigh(s) dry with a paper towel and pierce both sides thoroughly with a fork.2Step 2: Cut into 30-40g (1-1.4oz) pieces and place them in a bowl. Sprinkle with ½ tsp salt and massage until all the pieces are evenly seasoned.3Step 3: Add 1 ½ tbsp ginger(s), 1 tbsp garlic, ½ tbsp apple(s), 1 tbsp sake, 1 tsp Japanese mayonnaise, 1 tsp sesame oil, 1 tsp shiro dashi, ½ tsp Chinese-style chicken bouillon powder and ⅛ tsp white pepper to the bowl and mix thoroughly.4Step 4: Next, add 1 tbsp all-purpose flour to the bowl and 1 tbsp tapioca starch, mix until the chicken is evenly coated.5Step 5: Cover the bowl and rest the chicken in the fridge for at least 30 minutes, preferably 1 hour.6Step 6: Once the chicken has rested, preheat the oil to 160 °C. While you wait, add 4 tbsp potato starch to a plate and sprinkle with 2 tsp water. Mix with chopsticks or fork to make clumps of starch for the hailstone effect.7Step 7: Remove the chicken from the fridge and lightly coat each piece with the clumpy starch mixture.8Step 8: Deep fry the chicken for 3 minutes. Do not touch for the first minute or so. After that, turn occasionally to promote even cooking.9Step 9: Remove the chicken from the oil and rest on a wire rack for 3 minutes. (It will continue to cook in the residual heat.) While the chicken is resting, increase the heat of the oil to 180 °C - 190 °C.10Step 10: Once 3 minutes of resting time is up, deep fry the chicken again for 30 seconds to 1 minute or until golden brown all over.11Step 11: Transfer to a wire rack to drain the excess oil.12Step 12: Serve up and enjoy with a slice of lemon!getsaucepan.com/r/d35f66d5-7c57-4670-9750-658fc20ca044 · Original: https://sudachirecipes.com/authentic-chicken-karaage/
