Japanese Chicken Karaage
Juicy marinated chicken thighs with a flour-and-cornstarch coating and two-stage fry, extracted from The Crystal Cookbook. The original is a viral YouTube Short, organized here into clear ingredients and step-by-step instructions so you can cook without replaying it.
Cook: 45 min
The original video
Recipe from The Crystal Cookbook on YouTube
Ingredients
- 3-4 chicken thighs, approximately 350 g
- 35 g water
- 1/2 teaspoon sugar, approximately 3-4 g
- 1/4 teaspoon salt, approximately 1.5 g, for the first marinade
- 1 tablespoon soy sauce
- 1 tablespoon sake
- 1 tablespoon mayonnaise
- 1/2 teaspoon salt, approximately 3 g, for the sauce
- 1 teaspoon grated ginger, or to taste
- 1-2 cloves garlic, optional
- Flour, as needed for coating
- Cornstarch, as needed for coating
Instructions
- Cut the chicken thighs into medium pieces if needed. Mix the water, sugar, and first measure of salt, add the chicken, and massage it for 2 minutes. Let it marinate for at least 10 minutes if possible.
- Add the soy sauce, sake, mayonnaise, second measure of salt, grated ginger, and optional garlic. Mix well and leave the chicken for 30 minutes.
- Dredge each piece first in flour and then in cornstarch.
- Heat frying oil to 180°C (350°F) and fry the chicken for 3-4 minutes, until it begins to turn golden.
- Increase the oil temperature to 200°C (400°F) and fry for another minute to crisp the coating.
- Transfer the karaage to paper towels to remove excess oil and serve hot.
The extraction uses two seasoning stages before the chicken is coated: a brief water, sugar, and salt marinade, followed by soy sauce, sake, mayonnaise, ginger, and optional garlic. The final one-minute fry at the higher temperature is what finishes the crisp crust.
Source
- Platform
- YouTube
- Creator
- The Crystal Cookbook
- Video ID
- J89HY_kILnQ
- Original
- Watch the original YouTube Short