Karaage
also called karaage · kara-age · から揚げ · 唐揚げ · tori karaage · torikara · Japanese fried chicken · fried chicken pieces · chicken karaage
- Ramen Shop
- The Bowl Shop
- Japanese Home Cooking
- serves 4
- recipe says 1 hr
- Fried & Crispy
Three ways to read this recipe
The table
| Two fries, not one. | |||||
| 1 1/2 lb(680 g; skin on, cut into 2-in pieces)boneless chicken thighs | marinate 30 min | beat the egg through | dredge, then let it hydrate 5 min | fry at 320°F (160°C) 90 sec, rest 5 min | fry 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 | |||||
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 min1 of 5 steps gives no time
- Needs you
- about 3 min
- If you get it wrong
- Narrow — the first fry cooks it through and the second crisps it; a single fry gives you one or the other and never both
marinate 30 min
30 minwalk awayfrom the start
beat the egg through
not timed30 min in
dredge, then let it hydrate 5 min
5 minwalk away30 min in
fry at 320°F (160°C) 90 sec, rest 5 min
7 minneeds you35 min in
fry again at 360°F (180°C) 60 sec
1 minneeds you42 min in
- needs you
- you can walk away
- never timed
Goes with
See how it is written
>> title: Karaage
>> category: Fried & Crispy
>> tags: chicken, japanese, deep-fry, potato starch, appetiser
>> counters: Ramen Shop, The Bowl Shop, Japanese Home Cooking
>> 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
>> slack: narrow — the first fry cooks it through and the second crisps it; a single fry gives you one or the other and never both
>> step: Two fries, not one.
Two fries, not one.
>> step: marinate 30 min
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.
>> step: beat the egg through
Beat @egg{1%large}(50 g) through @&(~1)marinated chicken{} until every piece is slick with it.
>> step: dredge, then let it hydrate 5 min
Dredge @&(~1)chicken{} piece by piece in @potato starch{3/4%cup}(110 g), pressing it on, then ~rest{5%min} on a rack.
>> step: fry at 320°F (160°C) 90 sec, rest 5 min
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}.
>> step: fry again at 360°F (180°C) 60 sec
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.