Karaage

also called karaage · kara-age · から揚げ · 唐揚げ · tori karaage · torikara · Japanese fried chicken · fried chicken pieces · chicken karaage

The table

Two fries, not one. The first cooks it through, the second dries and blisters the crust — a single fry gives you one or the other and never both.
1 1/2 lb(680 g; skin on, cut into 2-in pieces)boneless chicken thighsmarinate 30 minbeat the egg throughdredge, then let it hydrate 5 minfry at 320°F (160°C) 90 sec, rest 5 minfry again at 360°F (180°C) 60 sec
3 Tbs(45 mL)soy sauce
2 Tbs(30 mL)sake
1 Tbs(15 mL)mirin
1 Tbs(grated)fresh ginger
2 cloves(grated)garlic
1 tsp(4 g)granulated sugar
1 tsp(5 mL)toasted sesame oil
1 large(50 g)egg
3/4 cup(110 g)potato starch
6 cups(1.4 L; at 320°F/160°C)neutral oil
1(cut in wedges)lemon
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.13 things to get out.

Before anything else

2marinate 30 min

3beat the egg through

goes in with what step 2 made

4dredge, then let it hydrate 5 min

goes in with what step 3 made

5fry at 320°F (160°C) 90 sec, rest 5 min

goes in with what step 4 made

6fry again at 360°F (180°C) 60 sec

goes in with what step 5 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 43 mintwo waits that overlap count once
Needs you
3 minof the steps that give a time

One of the 5 steps never says how long it takes, so both numbers are floors. The recipe itself says 1 hr.

  1. marinate 30 min

    30 minwalk awayfrom the start

  2. beat the egg through

    not timed30 min in

  3. dredge, then let it hydrate 5 min

    5 minwalk away30 min in

  4. fry at 320°F (160°C) 90 sec, rest 5 min

    7 minneeds you35 min in

  5. fry again at 360°F (180°C) 60 sec

    1 minneeds you42 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.

Goes with

See how it is written
>> title: Karaage
>> category: Fried & Crispy
>> tags: chicken, japanese, deep-fry, potato starch, appetiser
>> counters: Ramen Shop
>> aka: karaage, kara-age, から揚げ, 唐揚げ, tori karaage, torikara, Japanese fried chicken, fried chicken pieces, chicken karaage
>> pairs-with: shoyu-ramen, gyoza
>> servings: 4
>> time: 1 hr
>> step.1: Two fries, not one. The first cooks it through, the second dries and blisters the crust — a single fry gives you one or the other and never both.
>> step.2: marinate 30 min
>> step.3: beat the egg through
>> step.4: dredge, then let it hydrate 5 min
>> step.5: fry at 320°F (160°C) 90 sec, rest 5 min
>> step.6: fry again at 360°F (180°C) 60 sec

Two fries, not one. The first cooks it through, the second dries and blisters the crust — a single fry gives you one or the other and never both.

Marinate @boneless chicken thighs{1 1/2%lb}(680 g; skin on, cut into 2-in pieces) in @soy sauce{3%Tbs}(45 mL), @sake{2%Tbs}(30 mL), @mirin{1%Tbs}(15 mL), @fresh ginger{1%Tbs}(grated), @garlic{2%cloves}(grated), @granulated sugar{1%tsp}(4 g) and @toasted sesame oil{1%tsp}(5 mL) ~marinate{30%min} at room temperature. Thigh only: breast goes dry in the second fry and there is no marinade that fixes it.

Beat @egg{1%large}(50 g) through @&(~1)marinated chicken{} until every piece is slick with it. The egg is what makes the starch grip in a shaggy, uneven coat rather than a smooth one.

Dredge @&(~1)chicken{} piece by piece in @potato starch{3/4%cup}(110 g), pressing it on, then ~rest{5%min} on a rack. The starch has to go from powdery to damp before it hits the oil, or it falls off in the pan. Potato starch and not cornstarch: it fries thinner, shatters rather than crunches, and stays crisp for the ten minutes it takes to eat.

Fry @&(~1)coated chicken{} in @neutral oil{6%cups}(1.4 L; at 320°F/160°C) in batches ~fry{90%sec}, then lift it onto a rack and ~rest{5%min}. It will look pale and underdone. It is: the resting is carry-over cooking, and it is what lets the second fry be short.

Fry @&(~1)rested chicken{} a second time at 360°F (180°C) ~fry{60%sec}, until the crust is deep gold and audibly crisp, then drain it and serve with @lemon{1}(cut in wedges) and a heavy grind of pepper.