Japanese Fried Chicken (Chicken Karaage)

Total Time:
2 hr 30 min
Prep:
20 min
Inactive:
2 hr
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 12 ounces boneless, skinless chicken thighs
  • 1 teaspoon salt
  • 1/2 teaspoon ground white pepper
  • 1 tablespoon sake
  • 1 teaspoon grated garlic
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon sesame oil
  • 1/2 teaspoon usukuchi soy sauce
  • 1 egg, beaten
  • 3 teaspoons cornstarch
  • 2 cups vegetable oil
  • 1 lemon, cut into wedges
Directions
  • Rinse the chicken, cut off any excess fat and pat dry with paper towels. Sprinkle the chicken with 1/2 teaspoon of the salt and the pepper. Using a sharp knife, score the chicken, especially in fibrous parts of the meat. Use the point of the knife to poke small holes in the chicken, then cut the chicken in bite-size (1 1/2-inch) pieces.

  • In a mixing bowl combine the chicken, sake, garlic, ginger, sesame oil, soy sauce and the remaining 1/2 teaspoon salt. Mix well, rubbing the marinade into the chicken. Marinate for 2 hours in the refrigerator.

  • Add the egg slowly to the chicken while mixing with your hands. Add the cornstarch and lightly toss to coat the chicken. In a medium saucepan heat the vegetable oil over medium heat until a deep-frying thermometer reads 335 degrees F. Fry the chicken, a few pieces at a time, until golden brown, about 10 minutes (the internal temperature of the meat should be 165 degrees F). Shake off any excess grease. Cool and reserve the oil for another use. Plate the chicken and garnish with lemon wedges to serve.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

Cook's Note: Usukuchi soy sauce can be found in specialty Asian markets.

The frying time will depend on how much chicken you cook at once, as the oil will cool slightly when you add the meat into the pan. More chicken means longer cook times.


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