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A classic of Japanese cuisine, Chicken Karaage is considered by many to be one of the best fried chickens in the world. Super crispy, tasty and very tender, it's also extremely easy to make. Trust me, you'll going to LOVE it!
If you like chicken, you'll love this creamy Dijon mustard chicken and cream, this one pan Tuscan chicken or the best homemade Chicken Tikka Massala .
💙 Why you'll love it
- It's super crispy on the outside and soft and melting on the inside.
- It's incredibly easy to make: just marinate the chicken and fry.
- It requires few ingredients and is therefore budget-friendly.
🥢 Ingredients
You'll need the following ingredients. You can find the quantities in the recipe card below.
- Chicken: I recommend using thighs, which are much more tender than the breast.
- Soy sauce: salted of course, since only salted soy sauce exists in Japan.
- Mirin: a kind of rice wine, similar to sake but sweeter and lower in alcohol. You'll find them in Asian stores, "cuisine du monde" stores and some supermarkets.
- Ginger: fresh, grate yourself or grind.
- Garlic - if you want to choose your garlic carefully so you do not encourage the slavery of Chinese prisoners, read my Eco Tips on the subject.
- Oil : I recommend sesame oil to flavour the marinade, and sunflower-style frying oil for cooking.
- All-purpose flour
✨ What to accompany it with
This delicious chicken Karaage can be served with fried rice, with homemade Cantonese rice or instead of salmon in this crispy rice.
And it goes very well with a soy and sriracha mayonnaise, available here.
✅ Vegan and gluten-free version
- To make this recipe vegan, simply replace the chicken with tofu or the meat substitute of your choice.
- To make this recipe gluten-free, replace the flour with cornstarch.
🥰 Chef's tips
- Respect the resting time of the chicken in the fridge, in its marinade: this is how it will really soak up and taste delicious.
- Don't remove the skin from your chicken thighs, it will taste much better.
- Make sure your frying oil is hot (around 320°F/160°C) before putting in your fried shrimp. You can use a kitchen thermometer, as I do, or drop a drop of water into the pan. If it sizzles, you can use it now.
- Take care, too, that the frying oil is not too hot: if it is, your oil will first darken before turning black. Then the oil will burn and your shrimp will be overcooked and not melt-in-the-mouth.
- Don't put too many pieces of chicken into the pan at once, as this may cause the temperature of the frying oil to drop too low.
💡 Frequently Asked Questions
If your oil hasn't turned black, you can wait for it to cool down and put it back in the bottle for repeated use.
Otherwise, don't pour your frying oil down the sink, or it will clog up. The best thing to do is to put it back in the bottle once it has cooled down (very important, otherwise it will leak), then take it to a waste disposal site with hazardous waste or special household waste. And if that's impossible, at least put it in the non-recyclable waste garbage can.
❄️ Storage
Technically, chicken can be kept for 2-3 days in an airtight container in the fridge. But I wouldn't recommend it, as it risks losing its crunchiness , which is the essence of this recipe.
If you still want to keep it, avoid the microwave for reheating, as it softens everything, and prefer the oven.
🍗 Other chicken gems
If you make this chicken Karaage, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Chicken Karaage
Ingredients
- 2 ¼ cups chicken thighs
- 1 pinch salt
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 teaspoon fresh ginger
- 2 tablespoons garlic powder
- 2 tablespoons sesame oil
- 4 cups frying oil
- 6 tablespoons all-purpose flour
Instructions
- Cut your chicken thighs into large pieces. Prepare the marinade by mixing a pinch of salt, soy sauce, mirin, ginger, garlic and sesame oil. Pour the marinade over the chicken, mix well and chill in the fridge for at least 40 minutes.
- Put the flour on a plate and heat the frying oil to 340°F/170°C (add a drop of water: if it sizzles, the oil is hot).
- Once the chicken has finished marinating, dip it in the flour: it should be completely white.
- Place the chicken thighs in the boiling frying oil and leave for a few minutes. Take them out, let them cool, then plunge them back until nicely brown.
- Once cooked through, place on absorbent paper to remove excess oil, and enjoy!
Notes
Nutrition
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
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