The secret to incredibly crispy Japanese fried chicken, also known as karaage, lies in two key techniques: the use of starch instead of flour and the double or triple frying method. Let’s delve into how these methods create that signature crunch.
Begin by preparing six boneless, skinless chicken thighs. Cut them into strips, aiming for three to four cross-length cuts per thigh. While traditionally, bone-in, skin-on thighs are used, boneless thighs or even breasts work perfectly well.
Next, create the marinade. Grate three garlic cloves and a one-inch knob of ginger into a bowl. Crack in an egg and whisk. Place the bowl on a scale, add the chicken, and then incorporate 20 grams of potato or cornstarch, 30 grams of sake, 15 grams of soy sauce, 10 grams of white sugar, and 10 grams of salt. Mix thoroughly with your hands to ensure the chicken is evenly coated. This marinade not only helps the starch breading adhere but also infuses the chicken with flavor and moisture. Cover and let it rest for at least 15 minutes, or even overnight.
While the chicken marinates, prepare the dipping sauce. In a mason jar, combine 50 grams of soy sauce, 30 grams of rice vinegar, 15 grams of mirin, 15 grams of sugar, 15 grams of sriracha for a touch of heat, and 5 grams of sesame oil. Grate in a small piece of ginger. Sliced scallions will be added just before serving. This sauce offers a delightful balance of salty, sweet, and umami flavors that complement the crispy chicken perfectly.
Now, for the frying process. Heat enough peanut oil in a wok over medium heat to reach about two inches up the side. The target temperature is around 350 degrees Fahrenheit. In a separate tray or bowl, combine 150 grams of potato or cornstarch with 30 grams of all-purpose flour.
Once the oil is heated, remove the chicken from the marinade and toss it in the starch mixture, ensuring each piece is evenly coated. Press the starch onto the chicken to create those desirable crackles and crispy crusts.
The use of potato or cornstarch instead of flour is crucial for achieving that signature karaage texture. Starch, being gluten-free, prevents the formation of a gluten network that can make the crust tough. Furthermore, starch browns slower than flour, which is important for the double frying method.
Breaded chicken pieces ready for frying
Before you start frying, arrange your station: breaded chicken on the left, wok in the center, and a wire rack over a baking sheet on the right. Gently place the chicken into the hot oil, moving it around as it fries. The first fry should take about two to three minutes, just until the breading sets and starts to brown lightly.
The double frying technique is essential for achieving ultra-crispy chicken. The first fry sets the breading and begins to cook the chicken. As the chicken rests between fries, internal moisture moves to the surface. The second fry, or even a third, evaporates this surface moisture, resulting in an incredibly light and crispy crust.
Golden brown Japanese fried chicken in a wok
For the second fry, fry the chicken for another two to four minutes, agitating it occasionally, until it reaches a deep golden brown.
To serve, arrange the crispy karaage on a plate with lemon wedges. Pour the dipping sauce over sliced scallions and serve alongside a small dish of Japanese mayonnaise. This combination creates a harmonious blend of flavors and textures.
The double-fried method also allows for efficient batch frying, making it ideal for serving larger groups. While the first batch rests, you can fry the remaining chicken, minimizing waiting time.
This Japanese fried chicken offers a unique and delicious experience, distinct from traditional Southern fried chicken. The crispy exterior and flavorful marinade, combined with the dipping sauce and accompaniments, make it a true culinary delight.
