How to make delicious Karaage(Japanese Fried Chicken), step by step guide

Summary

In this video, Kunihiro demonstrates how to make authentic Japanese Karaage (fried chicken) step by step. He guides viewers through selecting and preparing chicken thighs, deboning, and cutting them into evenly sized pieces for perfect cooking. The chicken is then marinated with a blend of soy sauce, sake, sesame oil, garlic, ginger, salt, and pepper. Kunihiro shows how to coat the chicken with a flour and starch mixture, fry it in two stages for maximum crispiness, and finish it to a golden-brown perfection. Tips on resting, seasoning, and serving with lemon and Japanese mayonnaise ensure the Karaage is juicy inside and crispy outside.

Takeaways

• 🍗 Karaage is best made with bone-in, skin-on chicken thighs for juiciness and flavor.
• 🧴 Marinate the chicken with salt, black pepper, soy sauce, sake, garlic, ginger, and sesame oil for optimal taste.
• 🔪 Properly debone the chicken while preserving meat and removing any excess fat or small bones.
• ✂️ Cut chicken into evenly sized, bite-sized pieces to ensure even cooking.
• 🧂 Season the chicken with salt and black pepper first; soy sauce adds aroma, not saltiness.
• 🧄 Use moderate amounts of garlic and ginger to balance flavor without overpowering the dish.
• 🥚 Coat marinated chicken with egg before dredging in a mixture of cornstarch and flour for a crispier coating.
• 🍳 Heat oil to 170°C for initial frying, fry chicken in two batches to maintain oil temperature and avoid soggy coating.
• -
• ⏱️ Rest fried chicken for a few minutes after the first fry to finish cooking with residual heat, keeping it juicy.
• 🔥 Double-fry at 180°C for about a minute to achieve golden brown, extra crispy Karaage.
• 🍋 Serve with a lemon wedge and a bit of Japanese mayonnaise for added flavor.
• 📝 Lay out chicken flat while seasoning and coating to ensure even distribution and absorption.

Q & A

What type of chicken is recommended for making Karaage and why?

Chicken thighs with skin on are recommended because they are juicier and more flavorful. The skin also becomes crispy when deep-fried, adding extra texture to the Karaage.

Why is it important to remove moisture from the chicken before marinating?

Wiping off moisture reduces unwanted chicken odor and helps the marinade absorb better, enhancing the flavor.

What is the purpose of deboning the chicken before cutting it into pieces?

Deboning allows the chicken to cook evenly and makes it easier to cut into uniform, bite-sized pieces for consistent cooking.

Why does the recipe suggest cutting the chicken into pieces of similar size?

Uniform-sized pieces cook evenly, ensuring that all the chicken is cooked properly without some pieces being undercooked or overcooked.

Which ingredients are used to marinate the chicken, and what are their roles?

Salt and black pepper season the chicken; soy sauce adds aroma; sake reduces chicken smell and tenderizes the meat; garlic and ginger add flavor; sesame oil adds a subtle nutty taste.

Why does Kunihiro suggest letting the chicken rest at room temperature during marination?

Allowing the chicken to rest at room temperature helps prevent undercooking during frying because cold chicken can lower the oil temperature and cook unevenly.

What is the purpose of mixing corn starch and all-purpose flour for coating?

A mixture of starch and flour creates a coating that is crispier and stays crispy longer compared to using only starch.

Why is the chicken coated with egg before adding the starch-flour mixture?

The egg acts as a barrier between the chicken and the coating, preventing moisture from the chicken from making the coating soggy during frying.

Why is the chicken deep-fried in two stages at different temperatures?

The first frying at 160–170°C cooks the chicken gently while keeping it juicy. The second frying at 180°C crisps up the coating and gives the chicken a golden brown color.

How does Kunihiro suggest checking the oil temperature without a thermometer?

By wetting the tips of chopsticks, wiping them dry, and dipping them in the oil. Tiny bubbles indicate 170°C, fewer bubbles indicate 160°C, and larger bubbles indicate 180°C.

Why is it recommended to let the chicken rest after the first frying?

Resting allows the residual heat to finish cooking the chicken inside, keeping it juicy while avoiding overcooking the exterior.

What garnishes are suggested for serving Karaage?

Karaage is served with a lemon wedge and a small amount of Japanese mayonnaise on the side.