Juicy Chicken Thigh Karaage (Fried Chicken). Karaage (Japanese fried chicken) is easily one of the greatest fried chickens in the world. It's exceptionally flavorful, juicy and ultra crispy, and In Japan, Karaage is typically made with skin-on boneless chicken thighs, which has more flavor than chicken breasts. However, if you really want to. Juicy Chicken Thigh Karaage (Fried Chicken)

You can have Juicy Chicken Thigh Karaage (Fried Chicken) using 9 ingredients and 8 steps. Here is how you cook it.

Ingredients of Juicy Chicken Thigh Karaage (Fried Chicken)
  1. Prepare 20 of pieces Chicken thigh meat.
  2. Prepare 30 ml of Sake.
  3. It’s 2 tsp of Grated ginger.
  4. It’s 2 tbsp of Soy sauce.
  5. Prepare 1/3 tsp of Salt.
  6. Prepare 10 grams of Japanese mayonnaise.
  7. It’s 150 grams of ★ Katakuriko.
  8. It’s 30 grams of ★ Flour.
  9. You need 1 of Frying oil.

This is a simple yet delicious Japanese-style fried chicken flavored with ginger, garlic and sake and soy sauce. Serve as an appetizer or with rice and veggies to. Karaage Fried Chicken. featured in Japanese Lunch. The crispy outside and juicy inside make the karaage so delicious!

Juicy Chicken Thigh Karaage (Fried Chicken) instructions

  1. Put the chicken in a bowl, add the sake, and mix. Let it sit for 30 minutes or more..

  2. Add the grated ginger, soy sauce, and salt to the chicken in the bowl from Step 1, and let it marinate for 30 minutes..

  3. Add the ★ dry mixture in a plastic bag and mix..

  4. Add mayonnaise to the Step 2 bowl, and mix..

  5. Add the chicken from Step 4 to the Step 3 plastic bag with the katakuriko and flour. Shake to coat..

  6. Deep fry both sides until browned..

  7. Take the chicken out from the oil, transfer to a tray with paper towels or similar (to soak up the excess oil) and let it cook through with the residual heat..

  8. Deep fry the chicken again just before serving. This last step is key for an extra crispy finish..

My karaage chicken is marinated before frying. I used thigh fillets with skin on, but you can remove the skin if you wish. You can also use chicken breast, although the fried meat might not be as juicy as thigh fillets. It is a popular appetizer or side dish served at Japanese restaurants. Light and crunchy bite-sized pieces of chicken are the perfect Karaage is traditionally made with chicken thigh meat because the dark meat stays juicy even after the chicken is fried twice.