Chicken Karaage (Japanese Fried Chicken)

Chicken Karaage (Japanese Fried Chicken)

Hey! So I was sitting around at 5:00pm on a Sunday afternoon not sure what to have for dinner. Should I have something really simple like homemade pizza (dough only takes an hour) or do I spend a little more time making something that is absolutely mouth watering.

Well...I went with the second option and decided to make Chicken Karaage or JFC (Japanese Fried Chicken). I'd also just bought a new DSLR tripod for my camera and thought what better way to break it in than to shoot my very first cooking video and upload it to the interwebs for all to see.



Chicken Karaage is a Japanese Style Fried Chicken dish. It is normally made with potato starch and flour but can be substituted with corn flour. I love the texture the potato starch gives it though. It is so much crunchier.

I have made this before with moderate success but knew I could make it better. Enter Potato Starch! The last time I cooked Karaage I used a mixture of corn flour and plain flour, don't get me wrong it was really good but searching through the internet I found that Potato Starch was a more traditional ingredient to use. Don't ask me why or how but I did have some in my pantry.

This dish is commonly found in sushi restaurants near and far and is absolutely beautiful but I use a higher ratio of potato starch to plain flour so it comes out crunchier. Below is the recipe for it but if you scroll beyond you will find the YouTube clip that I filmed, edited and uploaded at 2:00am.

Enjoy.

Chicken Karaage

4 Skinless Chicken Thighs, chopped 4-5 pieces per thigh
1/4 cup Plain Flour
1/3 cup Potato Starch
2 teaspoons Ginger, minced
2 teaspoons Garlic, crushed or minced
2 Tbsp Sake
1 Tbsp Dark Soy Sauce
Kewpie Mayonnaise, to serve
Sunflower Oil, for deep frying

Combine all ingredients except flours together in a large bowl and pour over chicken thighs in another bowl. Mix thoroughly, cover and refrigerate for 30 mins.

Combine the 2 flours together in a shallow dish. Drain each piece of chicken and then roll in the flour mix until completely coated. Continue until you have finished and you are now ready to fry.

Heat some light flavoured cooking oil, (I used sunflower oil) in a wok over medium-high heat until a small cube of bread turns golden in about 1 minute. Cook chicken in batches until they are golden brown and crispy.

Serve with Kewpie Mayonnaise (Japanese Mayo).

Bon Appétit from The Little Gated Kitchen