This Japanese Fried Chicken, also known as Karaage, is a crispy and flavorful dish that's perfect for any occasion. The chicken is marinated in a savory blend of coconut aminos, sake, mirin, sesame oil, garlic, and ginger, then double-fried to achieve the ultimate crunch. Serve it with lemon wedges and Japanese mayo for a delightful experience!
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In a bowl, mix coconut aminos, sake, mirin, sesame oil, grated garlic, and grated ginger. Add the chicken pieces and mix well. Cover and marinate in the fridge for 30 minutes to 2 hours.
In a separate bowl, mix potato starch and flour.
Remove chicken from the marinade and let excess liquid drip off. Coat each piece evenly in the flour mixture, shaking off excess.
Heat oil in a deep pan to 350°F (175°C). Fry the chicken in small batches for 2-3 minutes until lightly golden. Remove and let rest for a minute.
Increase oil temperature to 375°F (190°C) and fry the chicken again for another 1-2 minutes until crispy and golden brown.
Drain on a wire rack or paper towels. Serve hot with lemon wedges and Japanese mayo.
Double frying ensures the chicken is extra crispy. Don't skip this step!
Use a thermometer to monitor the oil temperature for perfect frying results.
Serve immediately for the best texture and flavor.
Can I use chicken breast instead of thighs?
Yes, you can use chicken breast, but thighs are recommended for their juiciness and flavor.
What can I use instead of potato starch?
You can substitute potato starch with cornstarch, but potato starch gives a lighter and crispier texture.
Can I bake or air fry this instead of deep frying?
Yes, you can air fry or bake the chicken, but it may not achieve the same level of crispiness as deep frying.
How long can I marinate the chicken?
You can marinate the chicken for up to 2 hours. Avoid marinating for too long as the flavors might become overpowering.
What is coconut aminos, and can I substitute it?
Coconut aminos is a soy-free alternative to soy sauce. You can substitute it with regular soy sauce if you don't have dietary restrictions.
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