I love fried chicken. When I was in Japan this summer, we had some amazing fried chicken in Hamamatsu. I’d had Japanese Fried Chicken (Karaage) before but nothing has been like what I had in Hamamatsu, and probably will never be. I’ve also tried a few recipes I’ve found online and I think I found one that may be my go to until I figure out exactly how to recreate that Superior Rating chicken from our trip to Japan.
Karaage (Japanese Fried Chicken)
- 1.5 lbs boneless, skinless chicken thigh
- 3 tsp of grated ginger
- 3 large cloves of garlic, grated
- 3 TBS sake
- 5 TBS low sodium soy sauce
- 2 tsp sugar
- 1.5 Cups potato starch
- 1/2 tsp coarse kosher salt
- 1/2 tsp pepper
- Safflower oil or peanut oil or any other high smoke point oil
Cut the chicken thigh into roughly 1″ strips.
In a baking dish, combine the marinade ingredients. Add chicken.
Let the chicken marinade for 24-48 hours (or more!).
Heat your oil in a pot that is fairly tall. Having a pot with a larger base also helps. You’ll want at least 2 inches of oil and at least 3 inches of wall above the oil. Heat the oil to 350 degrees. Use a candy thermometer to test the temperature of your oil.
Line a cookie sheet with paper towels and cooling rack. You’ll want another cooling rack over a cookie sheet (or countertop) separately as well.
While your oil is heating up, mix your dry ingredients in a bowl for the coating. Take your marinaded chicken and coat each piece with the coating and place on your rack over cookie sheet (or countertop).
Once all your chicken is coated, start frying! How many pieces you can fry at a time depends on how wide your pot is in diameter and how large your chicken pieces are. I have a fairly wide diameter pot and smaller chicken pieces so I put in 6-9 pieces without the oil dropping below 300 degrees. Let the pieces fry about 3-4 minutes. Place on your rack with paper towels to cool.
Once you’ve fried up all your chicken pieces, let the oil reheat to 375 degrees. Refry all your pieces for about 1 minute, until golden brown and extra crispy (don’t try for crispiness until they’ve cooled a touch).
Serve with cucumber or lettuce and rice. If you’d prefer, squeeze a little fresh lemon juice over chicken pieces (I don’t find the need).