Japanese Crispy Fried Chicken Thighs — Chicken Karaage
Fukuoka-style double-fried chicken thighs marinated in soy, sake, and ginger, served with kewpie mayo and lemon.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Combine 2 tbsp soy sauce, 2 tbsp sake, 1 tsp grated ginger, and 2 grated garlic cloves in a bowl. Add 360g chicken thigh pieces, toss well, marinate 10 minutes. Mix 4 tbsp potato starch and 2 tbsp flour in a shallow dish. Drain chicken and coat each piece thoroughly, pressing to adhere.
Fry 1
Heat 500ml vegetable oil to 170°C in a deep saucepan. Working in batches, fry chicken 3–4 minutes until pale golden. Transfer to a rack and rest 3 minutes.
Fry 2
Increase oil temperature to 185°C. Return chicken to oil and fry 1–2 minutes until deep golden and very crisp. Drain on rack.
Plate
Arrange chicken on a plate with 100g shredded cabbage, lemon wedges, and 3 tbsp kewpie mayonnaise on the side. Serve immediately while crispy.
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