Karaage (Japanese Fried Chicken)
At Kunyan, a ramen shop nestled in a serene mountain hot-spring town by the Sea of Japan, fried chicken is served well into the early hours or until the last guest departs. This renowned dish features succulent chicken infused with sweet soy and garlic flavors, encased in a golden-brown potato starch crust that maintains its crispness through lengthy conversations and second rounds of highballs. While Kunyan’s “mama” keeps her recipe a closely guarded secret, this version captures the essence of her creation.
Ingredients
- 4 skin-on chicken thighs 1½ to 2 pounds, deboned and cut into 2-inch pieces
- 1½ teaspoons freshly grated ginger along with its juice
- 2 teaspoons grated or crushed garlic approximately 3 cloves
- 2 tablespoons dry sake
- 3 tablespoons soy sauce
- 2 teaspoons sugar
- 1 cup potato starch katakuriko
- ¼ teaspoon fine sea salt
- ½ teaspoon ground black pepper
- Peanut oil or a blend of peanut and canola or safflower oil for frying
- Lemon wedges for serving
- Lettuce and cucumber slices optional, for serving
Instructions
- Prepare the Marinade
- In a shallow dish large enough to accommodate the chicken, mix together the grated ginger, garlic, sake, soy sauce, and sugar. Add the chicken pieces, ensuring they are evenly coated with the marinade. Cover the dish and refrigerate for a minimum of 24 hours, or up to 48 hours for deeper flavor.
- Heat the Oil
- Select a thin aluminum or stainless steel pot with at least 5-inch-tall sides for efficient heat management. Pour in about 3 inches of peanut oil and heat to 350°F. Meanwhile, line a baking sheet with several layers of newspaper or paper towels to drain the fried chicken.
- Coat the Chicken
- Set up a wire rack on a separate baking sheet. In a bowl, combine the potato starch, sea salt, and black pepper. Remove the chicken pieces from the marinade one at a time, folding any loose edges or skin neatly. Roll each piece in the starch mixture until thoroughly coated, then place on the wire rack. Repeat with the remaining chicken.
- Fry the Chicken
- Shake off excess starch before frying each piece. Fry a few pieces at a time in the preheated oil, maintaining a temperature around 325°F. Cook for approximately 3 minutes, or until the chicken turns golden. Remove from the oil using a mesh strainer or chopsticks, then place on the prepared paper-lined tray to drain.
- Second Fry for Extra Crispiness
- Increase the oil temperature to 375°F. Fry the chicken pieces a second time in batches, keeping the oil between 350°F and 375°F. Cook for about 1 minute, or until the crust achieves a rich, golden-brown hue. Drain the chicken on the prepared tray once again. The second frying ensures a crisp coating that remains crunchy even when served later.
Notes
Present the karaage hot or at room temperature, garnished with lemon wedges for a refreshing zing. Add lettuce and cucumber slices on the side, if desired, to provide a crisp and cooling contrast to the rich, savory chicken.