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Recipe details are AI-generated from the video and may contain errors — for reference only.
Place 500g boneless chicken thighs on a cutting board, use the tip of a knife to sever the tough white connective tissues, and cut the chicken into 6-8 uniform bite-sized pieces.
Watch out
Do not cut the chicken pieces too small
otherwise, the meat juices will easily escape during frying, making the chicken dry
Scrape the ginger skin off with a spoon, cover the grater with a sheet of aluminum foil, grate the ginger and 2 garlic cloves into paste, then scrape it off for easy cleaning.
Watch out
Be careful with your fingers when using the grater to prevent cuts.
In a large glass bowl, combine 3 tbsp sake, 0.5 tbsp mirin, 0.5 tsp salt, 1 tbsp soy sauce, 1 tsp sesame oil, 0.5 tsp grated ginger, and 2 cloves grated garlic. Whisk well to make the marinade.
Watch out
Do not exceed the amounts of soy sauce and mirin, as high sugar and soy content will cause the chicken to scorch and turn dark quickly when fried.
Add 500g cut chicken pieces into the marinade bowl, massage thoroughly by hand to combine, and let marinate for 15 to 20 minutes until the chicken absorbs most of the liquid.
Watch out
Wash hands thoroughly after handling raw meat to prevent cross-contamination.
Add 3 tbsp cake flour directly into the bowl with the marinated chicken, and mix well by hand so the flour combines with the remaining marinade to form an initial batter.
Watch out
Flour adds a crunchy coating
ensure it is mixed thoroughly without leaving raw dry flour
Next, add 3 tbsp potato starch and gently mix it in so that the combination of flour and starch coats the chicken evenly.
Watch out
Mix gently to avoid pulling the chicken skin off the meat.
Be cautious of hot oil splatters when deep frying. Use a deep pot and ensure the chicken is not ice-cold when entering the oil.
Heat 500ml frying oil in a saucepan over medium heat to 160°C (test with a drop of batter: if it sinks to the bottom and rises up, it is around 160°C). Stretch the skin over each piece, and place chicken into the oil. Fry at low temp for about 3 minutes until light golden (80% cooked), then remove.
local_fire_departmentMedium-low heat 160°C, approx. 3 minutesWatch out
Do not overcrowd the pot
adding too many pieces at once drops the oil temperature and makes the crust soggy
Place the fried chicken on a wire rack and rest for 4 to 5 minutes. The residual heat will continue cooking the inside gently while keeping it juicy.
Watch out
Resting is essential to allow internal cooking
skipping this might result in an overcooked exterior with a raw middle
Turn the heat to high and heat the oil to 180°C. Re-introduce the rested chicken into the oil and flash-fry for about 45 seconds until the crust turns golden brown and crisp, then immediately remove and drain.
local_fire_departmentHigh heat 180°C, approx. 45 secondsWatch out
Flash frying at 180°C is very fast
watch closely to avoid burning the exterior
Line a bamboo basket with tempura oil-absorbing paper and bamboo leaves. Pile the freshly fried crispy karaage inside and serve hot with 2 lemon wedges on the side.
Watch out
The inside of freshly fried Karaage is piping hot with hot juices
be careful not to burn your mouth
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