Photograph of the finished Chicken karaage

Japan · Gà chiên giòn kiểu Nhật Karaage

Chicken karaage

35 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 720 g
  • Photograph of Soy sauce Soy sauce 60 ml
  • Photograph of Cooking sake Cooking sake 60 ml
  • Photograph of Ginger Ginger 20 g
  • Photograph of Garlic Garlic 4 cloves
  • Photograph of Tapioca starch Tapioca starch 100 g
  • Photograph of Oil Oil 120 ml
  • Photograph of Lime Lime 1
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Debone the chicken thighs, cut into bite-sized pieces, and leave the skin on.
  2. 2 Marinate the chicken with soy sauce, sake, ginger, and minced garlic for 20 minutes.
  3. 3 Coat the chicken evenly with tapioca starch until the outside is completely dry.
  4. 4 Deep-fry at 160 degrees for 3 minutes, then remove and let rest for 2 minutes.
  5. 5 Fry again at 180 degrees for 1 minute until the crust is crispy.
  6. 6 Squeeze some lemon juice over it and eat it hot right away.

With an appliance

  • Air fryer 36 min

    Replace steps 4 and 5: spray oil evenly over the chicken pieces, fry at 180 degrees for 10 minutes, then increase to 200 degrees for another 4 minutes, flip at the 7th minute; keep the skin on to ensure a crispy exterior.

Start cooking