Pan-Fried Chicken Karaage Recipe2021-04-21
- 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
This information is per serving.
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
- 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
In a large mixing bowl, combine the ginger, garlic, soy sauce, sake, and sugar. Whisk well to combine.
Add cubed chicken thighs to the soy sauce mixture. Stir to coat evenly. Cover and refrigerate for 1 hour.
Remove marinated chicken from the regrigerator. Set aside.
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).
Place the potato starch in another large bowl. Add cubed chicken to the potato starch and toss well to coat evenly.
Working in batches, fry seasoned chicken until lightly browned and cooked through.
Remove pan-fried chicken from the pan and transfer to paper towel-lined rack. Pat them dry. Serve with mayo or yuzu aioli sauce.