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The easiest fried chicken yet
Japanese Fried Chicken (Karaage)
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We usually prefer a wand-style grater for fresh ginger, but here the larger holes of a box grater were best; it was easier to squeeze juice from the thicker pulp. The chicken's distinctive tang came from shichimi togarashi—a Japanese rice seasoning with chili pepper, roasted orange peel, sesame seeds, seaweed and ginger. It's widely available in Asian markets. Tamari is a gluten-free Japanese soy sauce with a darker color and bolder flavor than other soy sauces, but any soy sauce will work. A large pot or Dutch oven (at least 6 quarts) was essential for frying.
4
Servings
Tip
Don’t let the chicken sit for longer than an hour after coating it before frying. It will get gummy.
1 hour 45 minutes
3 -ounce chunk unpeeled fresh ginger, coarsely grated
1/4 cup sake
1/4 cup tamari
1 tablespoon grated lemon zest (1 to 2 lemons)
2 pounds boneless, skinless chicken thighs, each trimmed and cut into thirds
227 grams (2 cups) cornstarch
1 tablespoon shichimi togarashi (Japanese rice seasoning)
1 teaspoon ground black pepper
2 quarts peanut or vegetable oil
For the Chicken
-
3
-ounce chunk unpeeled fresh ginger, coarsely grated
-
¼
cup sake
-
¼
cup tamari
-
1
tablespoon grated lemon zest (1 to 2 lemons)
-
2
pounds boneless, skinless chicken thighs, each trimmed and cut into thirds
-
227
grams (2 cups) cornstarch
-
1
tablespoon shichimi togarashi (Japanese rice seasoning)
-
1
teaspoon ground black pepper
-
2
quarts peanut or vegetable oil
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Milk Street Recipes
A Japanese Take on Fried Chicken
Directions
-
01To make the chicken, gather the ginger in your hands and squeeze as much juice as possible into a large bowl. Add the ginger solids to the bowl and stir in the sake, tamari and lemon zest. Add the chicken and stir to coat. Refrigerate for at least 30 minutes or up to 1 hour.See Demo
-
02Set a wire rack in a rimmed baking sheet. In a large bowl, combine the cornstarch, shichimi togarashi and pepper. Working 1 piece at a time, remove the chicken from the marinade, letting excess drip off, then dredge in the cornstarch mixture, pressing evenly to adhere on all sides. Transfer to the rack and refrigerate, uncovered, for at least 30 minutes and up to 1 hour.See Demo
-
03In a 7-quart Dutch oven, heat the oil to 375ºF. Add a third of the chicken to the hot oil and fry, stirring to prevent sticking, until the chicken is deep golden brown, 5 to 7 minutes. Transfer the chicken to a clean wire rack, return the oil to 375ºF and repeat twice with the remaining chicken. Serve with our tamari dipping sauce.See Demo
Tip: Don’t let the chicken sit for longer than an hour after coating it before frying. It will get gummy.
More
Mains
Reviews
July 14, 2022
Deliciously gingery poultry goodness
We enjoyed this deeply flavourful chicken with its shatteringly crisp crust alongside Milk Street's Japanese potato salad. The chicken did not really need the tamari dipping sauce. BONUS: It is easier to fry boneless skinless thighs than it is bone in pieces. This one is a keeper.
June 19, 2022
Finally Loved for My Fried Chicken!
I'm the only one in my family that doesn't fry chicken. It's a dish that my family has always coveted when we visit our extended family because I just cannot do it with flavor and crispness. But this African-American elder can finally bring fried chicken to the table that make my family's eyes roll in delight! Who knew I'd have to take the Japanese approach!
Karaage success!! This was a winner! I live in Japan so I have tried many karaage recipes. This is really flavorful. Letting the chicken rest for 30 minutes after adding the coating made for a really crispy crunch!! I didn’t add the black pepper and Shichimi to the Katakuriko (potato starch used here to make karaage instead of cornstarch). My Japanese husband liked it without those additions. If we wanted a more spicy kick, we could always sprinkle some Shichimi/七味 on top before eating it. I’ll be making this again.
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Wow this is good! The crust is so crunchy and light. Definitely a keeper. Served with the tamari dipping sauce and Japanese potato salad.