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Chicken Karaage, is one of the things that I ALWAYS order whenever we eat out in any Japanese restaurant and in my opinion. , they really are one of the best things you can ever get while waiting for the main course.
Because I love this appetizer so much, I tried to make my own version of it and now, I would like to share it for everyone to try as well! It's easy to do and honestly, if it wasn't deep fried, I would eat it EVERY SINGLE DAY, but that would just be unhealthy so I try to make them whenever I'm really craving for some chicken or when we have leftover chicken thighs for the month.
The ingredients are easy to find or maybe they're already in your pantry. It usually uses potato starch that's why they have a different type of crunch to it but you can easily substitute it with a mix of cornstarch and flour together (see the recipe notes).
Serve it hot and fresh with some spicy, tangy mayo on the side and this appetizer is to die for ☺︎!
HOW LONG IS THE SHELF LIFE?
For the marinade, store them in an air tight container and in the fridge for 3 days maximum.
For the cooked chicken, store them in the fridge for up to 3 days, and if not inside the fridge, it'll be good for one day, depending on the weather of where you reside.
HOW TO STORE THEM?
Store them in an air tight container, as long as air that's coming inside is minimal, the chicken will stay fresh for a longer period of time and it won't dry up as much.
Chicken Karaage (Japanese Fried Chicken)
Ingredients:
For the chicken marinade
❑ 1 1/2 lb of Chicken Thighs (cut into small pieces)
❑ 1 1/2 inches of Ginger
❑ 4 Cloves of Garlic
❑ 2 tbsp of Soy Sauce
❑ 1 tbsp of Sesame Oil
For coating
❑ 3/4 Cups of Potato Starch*
❑ 1 Egg
For cooking
❑ Any Neutral Oil (I used Canola Oil)
NOTES:
*You can substitute Potato Starch with 1/2 Cup of Cornstarch + 1/4 Cup of Flour
Directions:
☞STEP 1: Cut your chicken thighs into small bite sized pieces. They don't have to be identical.
☞STEP 2: Grate some ginger to the chicken thighs.
☞STEP 3: Either grate or press your garlic cloves to the marinade. Use whatever you have in your kitchen.
☞STEP 4: Add 2 tbsp of soy sauce.
☞STEP 5: Add 2 tbsp of sesame oil.
☞STEP 6: Mix the marinade together until well-combined. Cover with a plastic wrap or transfer to a container and cover. Marinade it for at least 2 hours to overnight.
☞STEP 7: Take the marinade out the fridge and add your potato starch to the mixture (or substitute the potato starch with a mixture of cornstarch and flour).
☞STEP 8: Add your egg and mix until you form a sticky, paste-like consistency.
☞STEP 9: Heat the oil up, you can use any neutral flavored oil you would like, I used Canola Oil for mine.
NOTE: To check if your oil is hot enough, put any wooden stick or wooden utensils you have and when it starts to bubble up from the moment you put it in, it's hot enough.
☞STEP 10: Drop the chicken one by one and as much as possible separate them from each other. Cook them for at least 7 minutes, or until they become a slightly golden brown color.
☞STEP 11: Once the chicken is out, turn the heat up so the oil can heat up even further.
☞STEP 12: Drop your slightly golden brown colored chicken to the oil once again for the second fry. It won't take long (45 seconds to 1 minute) until you see it looking golden brown and when you grab it it will be really crispy.
☞STEP 13: Take it out of the oil and let the oil drain from the chicken and let it rest a little bit.
☞STEP 14: Plate the chicken karaage and enjoy! I really love to eat this with spicy mayo!
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