Pan-Fried Chicken Karaage Recipe
2021-04-21- Cuisine: Japanese
- Course: Main Dish
- Skill Level: Advanced
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- Yield: 2
- Servings: 2
- Prep Time: 10m
- Cook Time: 1:10 h
- Ready In: 1:20 h
Average Member Rating
(5 / 5)
2 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
417 -
Fat
31.5g -
Cholesterol
123 mg -
Sodium
1036 mg -
Carbohydrate
8.1 g -
Fiber
0 g -
Sugars
0 g -
Protein
21.5 g
Pan-fried chicken Karaage recipe. Cubed chicken thighs with soy sauce, sake, and spices fried in a heavy pan. This recipe belongs to Japanese cuisine. Use boneless and skin-on chicken thighs to prepare this meal.
Serve this crisp chicken with mayo or aioli sauce. You can prepare these sauces at home:
Yuzu Aioli Sauce Recipe
makes 2¼ cups (560 ml)
Ingredients: 2 tablespoons (30 ml) freshly squeezed lemon juice, 1/2 tablespoon (8 ml) dry mustard, 1/2 tablespoon (8 ml) granulated sugar, 1/2 tablespoon (8 ml) kosher salt plus some extra to taste, 2 egg yolks, 2 cups (500 ml) vegetable oil, 3/4 tablespoon (12 ml) yuzu juice, 3/4 tablespoon (12 ml) yuzu kosho paste
Instructions: In a medium mixing bowl, combine the lemon juice, mustard, sugar, salt, and egg yolks. Whisk until smooth. While whisking, slowly pour in vegetable oil and stir until a thick mayonnaise forms.
Stir in the remaining ingredients and mix until smooth. Season to taste with salt and black pepper. Serve with fried chicken bites.
Mayo Sauce Recipe
makes 1 cup (250 ml)
Ingredients: 1 large egg, lightly beaten, 2 tablespoons (30 ml) Sirka, 1/2 teaspoon (3 ml) salt, 1/8 teaspoon powdered black pepper, 1/2 teaspoon (3 ml) granulated sugar, 1/2 teaspoon (3 ml) mustard powder, 1 cup (250 ml) refined oil
Instructions: Place the beaten egg into the blender. Add the vinegar, salt, powdered black pepper, mustard powder, and sugar. Blend at full speed, adding refined oil in a thin stream until the required consistency is reached.
Turn off the blender. Pour the mayo sauce into a glass bowl. Serve with fried chicken.
Pan-Fried Chicken Karaage Recipe
Ingredients
- 1 pound (480 g) boneless, skin-on chicken thighs, cubed
- 1 tablespoon grated fresh ginger
- 1 clove garlic, peeled and grated
- 2 tablespoons soy sauce
- 1 tablespoon sake
- 2 teaspoons granulated sugar
- 1/3 cup potato starch
- vegetable oil
- lemon
Method
Step 1
In a large mixing bowl, combine the ginger, garlic, soy sauce, sake, and sugar. Whisk well to combine.
Step 2
Add cubed chicken thighs to the soy sauce mixture. Stir to coat evenly. Cover and refrigerate for 1 hour.
Step 3
Remove marinated chicken from the regrigerator. Set aside.
Step 4
In a heavy bottomed pan, heat 1 inch (2.5 cm) vegetable oil over medium-high heat (until the oil reaches 360 F (180 C).
Step 5
Place the potato starch in another large bowl. Add cubed chicken to the potato starch and toss well to coat evenly.
Step 6
Working in batches, fry seasoned chicken until lightly browned and cooked through.
Step 7
Remove pan-fried chicken from the pan and transfer to paper towel-lined rack. Pat them dry. Serve with mayo or yuzu aioli sauce.
