ilyadaysRecipes

Japanese

Karaage

Japanese fried chicken. Poking the thighs lets the soy–sake–mirin marinade in; tapioca starch (not flour) with little fork-made crumbs gives the craggy crunch; and frying twice — pale first, rest, then dark — makes it crisp without drying it out.

2 servings (500 g thighs)~1 h incl. 30 min marinating
Karaage

Mise en place — set out in the order it goes in

  1. Chicken
    Chickenpoked, in piecesStep 2
  2. Marinade
    Marinade
    • soy
    • sake
    • mirin
    • oyster
    • sugar
    • ginger
    • garlic
    • pepper
    Step 2
  3. Flour + tapioca
    Flour + tapioca1 tbsp eachStep 3
  4. Starch board
    Starch boardtapioca + fork crumbsStep 6
  5. Rack
    Rackfor resting and drainingStep 8
  6. To serve
    To servelemon · mayoStep 10

Prep order — what happens when, and what overlaps

minutes
0102030405060
Cut and poke the thighs 8 min
8 min
Mix marinade, toss chicken 3 min
Marinate (fridge) 30 min
30 min
Starch board + fork crumbs 5 min
5 min
Heat oil to 180 °C 10 min
10 min
Pour off marinade, flour + starch in 3 min
Roll pieces in starch 4 min
First fry — pale 3 min
Rest on rack 4 min
Second fry — dark, crisp 1.5 min
Drain, plate 1.5 min
BoardBowl / counterHands-offPan / stove

One batch shown. Fry in batches that don’t crowd the pot — while one batch rests, the next does its first fry. Let the oil come back to 180 °C between batches.

Step by step

  1. Poke every piece all over with a sharp fork — both sides — so the marinade gets in.
    Poke every piece all over with a sharp fork — both sides — so the marinade gets in.

    1Cut and poke

    ~8 min

    For this step

    • Boneless chicken thighs, skin on500 g
    • Cut the deboned thighs into 4–5 cm pieces.
    • Poke them all over with a sharp fork or skewer — both sides — so the marinade gets in.
    Cut and poke
    Should look like this
  2. Mix the marinade, then toss the chicken in it.
    Mix the marinade, then toss the chicken in it.

    2Marinate

    30 min – overnight
    • Mix the marinade:
      • ginger, grated 10 g (2 tsp)
      • garlic, grated 2 cloves
      • mirin 1 tbsp
      • soy sauce 2 tbsp
      • sake 1 tbsp
      • ground pepper ¼ tsp
      • oyster sauce 1 tsp
      • brown sugar 1 tsp
    • Toss the chicken in it and marinate in the fridge.
    Marinate
    Should look like this
  3. Tilt the bowl and pour off the excess marinade, holding the chicken back.
    Tilt the bowl and pour off the excess marinade, holding the chicken back.
    Mix in 1 tbsp flour and 1 tbsp tapioca starch until every piece is tacky.
    Mix in 1 tbsp flour and 1 tbsp tapioca starch until every piece is tacky.

    3Pour off, then flour + starch

    ~3 min

    For this step

    • Flour (into the chicken)1 tbsp
    • Tapioca starch (into the chicken)1 tbsp
    • Pour off and discard the excess marinade.
    • Mix 1 tbsp flour and 1 tbsp tapioca starch into the chicken until every piece has a tacky coat.
    Pour off, then flour + starch
    Should look like this
  4. Drizzle a little water over part of the starch and work it with a fork into small crumbs.
    Drizzle a little water over part of the starch and work it with a fork into small crumbs.

    4Starch board and crumbs

    ~5 min

    For this step

    • Tapioca starch (on the board)~80 g
    • Water or leftover marinade (for crumbs)1–2 tsp
    • Spread the tapioca starch over a cutting board.
    • Make the little round bits: drizzle a teaspoon or two of water (or leftover marinade) over part of it and work it with a fork into small crumbs and pebbles.
    Starch board and crumbs
    Should look like this
  5. Heat the oil

    5Heat the oil

    medium-high~10 min

    For this step

    • Neutral oilenough for 3–4 cm depth

    Heat 3–4 cm of oil in a heavy pot to 180 °C.

  6. Roll each piece in the starch and press it onto the crumbs so they stick.
    Roll each piece in the starch and press it onto the crumbs so they stick.

    6Roll in starch

    ~4 min

    While the oil heats, roll each piece in the starch and crumbs on the board, pressing so the bits stick.

    Roll in starch
    Should look like this
  7. Lower the pieces in one at a time, away from you — don't crowd the pot.
    Lower the pieces in one at a time, away from you — don't crowd the pot.

    7First fry — pale

    180 °C oil~2–3 min
    • Lower in a batch without crowding.
    • Fry a couple of minutes until light yellow / light orange.
    First fry — pale
    Should look like this
  8. Lift them onto the rack with a spider and let them rest.
    Lift them onto the rack with a spider and let them rest.

    8Rest

    3–4 min
    • Lift onto a rack for a few minutes.
    • The heat inside keeps cooking the chicken while the oil comes back up to temperature.
    Rest
    Should look like this
  9. Second fry — dark and crisp

    9Second fry — dark and crisp

    180 °C oil~1 min
    • Back in the oil until deeper golden and crisp.
    • Drain on the rack.
  10. Serve

    10Serve

    For this step

    • Lemonwedges
    • Japanese mayoto dip

    Serve hot with lemon wedges and Japanese mayo.