Pan-Fried Chicken Karaage Recipe

pan-fried chicken karaage recipe
  • Yield: 2 serving plates
  • Servings: 2
  • Prep Time: 10m
  • Cook Time: 1:10 h
  • Ready In: 1:20 h

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Nutritional Info

This information is per serving.

  • 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.

Equipment You Need to Prepare Pan-Fried Chicken Karaage:

Large Mixing Bowl

Ziploc bag

Frying Pan

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 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.

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