A lovely simple delicious version of Karaage Chicken
We have been eating Karaage Chicken soft tacos once a week for several months so I was keen to try and recreate the frozen convenience version we have been using from scratch now that we are getting back to routine.
So while the chicken recipe is something special here, the basic soft tacos are something we have once a week, with various meat fillings but always our favourite Ranch Coleslaw
We have it so often with various meals since everyone loves it, it is delicious with lasagne too. We have even perfected it by adding a little extra Ranch dressing to the slaw to make it even better!
Whether we use this Karaage Chicken, leftover roast lamb or chicken it is such a versatile dinner. We use Farrahs mini soft tacos which are just delicious, a little cheese, the ranch coleslaw, meat and top it off with a lovely Kewpie Mayo. I hope you enjoy these flavours together.
Karaage Chicken (said Kah-la-ah-geh) is a Japanese marinated chicken, often skin-on chicken thighs, then coated and deep fried. The difference between this and fried chicken is the seasoning or marinating it first.
It is marinated with a combination of soy, garlic and ginger and coated with either cornflour or potato starch. There are many recipe variations online but all contain those basic flavours.
I wanted to share with you an easy way to deep fry. It isn’t something I often do, but this recipe calls for it and it is so good! If you are uncomfortable with deep frying you can of course shallow fry this recipe but the genuine way is to deep fry so I would like to share my tips with you.
The ingredients for the Marinade are as follows:
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Soy Sauce
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Garlic
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Fresh Ginger
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Sugar
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Sake, Mirin or Rice Wine Vinegar
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Salt & Pepper
You can marinate this anywhere from 30 minutes to several hours so you can prepare this step in the morning. The ginger and garlic give a lovely spice to the recipe, the original versions use Sake which I do not have. Others replace this with mirin but today I have used Rice Wine Vinegar as I have this always on hand.
Once it has marinated I add an egg and some corn flour (or potato starch) then prepare the hot oil.
To deep fry you need to either use a deep fryer or as in my case a saucepan with 3-4 cups of oil. The best oil to use is one with a high smoke point, I have today used Canola. Grapeseed, Soy or Corn oil is also suitable. You can also reuse drained oil used for deep-frying, see my notes below for how to do this.
Ideally you want to use a thermometer that goes up to 200C to test the oil for the perfect temperature (170C). I do not have one so there are a few techniques that I use to test the readiness of the oil for cooking.
Trust me, you want the right temperature, too hot and it will instantly burn, too cold and it won’t work.
There are three methods recommended online for testing the right temperature of the oil for deep-frying if not using a thermometer. The oil can take at least 10-20 minutes to come to temperature.
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Use the handle of a wooden spoon or wooden chopstick. Hold the chopstick in the oil once it has been heated, if it is ready small bubbles will readily boil around the wooden spoon and rise to the top. If bubbling too rapidly it is too hot and needs to be cooled down.
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The second method is to use a small piece of bread. Drop it into the oil and it should take up to 60 seconds to go golden brown. Again if it browns too quickly the heat is too hot.
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The final method is to drop a kernel of popping corn in the oil when it is cold, when it pops remove it and your oil is ready. I have not tested this one!
You want to keep the temperature steady and cook the chicken in batches. You will get to know the oil and the right temperature as you go. Please take care working with hot oil if you are new to it.
Some people double fry the chicken to add an extra crispy layer, if you wish to do this cook the chicken for 3 minutes or so, drain then return to hot oil before serving for a further 3 minutes until golden brown.
Ensure the chicken is cooked through by slicing and testing a piece of chicken.
So onto this version of Karaage Chicken – a delicious dish to try.
Karaage Chicken
Delicious crispy tasty Karaage Chicken
Ingredients
- 500 grams Chicken Thighs, Skin-On, Boneless
- 1 Tablespoon Sake or Rice Wine Vinegar
- 3 Tablespoons Soy Sauce
- 1 Tablespoon Ginger, fresh, finely grated
- 1 teaspoon or clove Garlic, minced
- 1 teaspoon Sugar
- Pinch of Salt & Pepper
- 1 Egg, whisked
- 40 grams Cornflour (1/3rd Cup)
- 4 Cups Canola Oil (for deepfrying)
Serving Idea
- Mini Tortillas
- American Ranch Coleslaw
- Cheese, grated
- Kewpie Mayo
Instructions
- Slice the chicken thigh into 2-3 cm chunks of similar size, with the skin on and add to a medium bowl
- Add to this the sake (or rice wine vinegar), soy sauce, ginger, garlic, sugar and salt and pepper and mix well to combine
- Refrigerate for at least 30 minutes to marinate
- When ready to cook begin to heat the oil for deep-frying. Use a deep saucepan if not using a deep fryer.
- Heat gently until the temperature is 170C or check out my 3 methods above for how to know when the oil is ready.
- CAUTION the oil is very hot, too hot and your chicken will cook too quickly and burn.
- Add the whisked egg to the chicken and stir well, add to this the cornflour and stir to combine
- Once the oil is at temperature add the chicken one piece at a time, cooking in batches of 5-6 pieces.
- Cook the chicken for 5-7 minutes until deeply golden brown and the chicken is cooked through
- Remove with a sieve or slotted spoon, drain and place on a paper towel
- Repeat with the next batch until all the chicken is cooked, ensuring the temperature of the oil remains constant.
- Serve the chicken while still warm, see my post for a serving idea
- Enjoy!
Notes
How can I tell when my oil is at the right temperature for deep frying?
You want the oil to be 170C or 350F for this recipe, see three ways to test for this if not using a thermometer
There are three methods recommended online for testing the right temperature of the oil for deep-frying if not using a thermometer. The oil can take at least 10-20 minutes to come to temperature.
- Use the handle of a wooden spoon or wooden chopstick. Hold the chopstick in the oil once it has been heated, if it is ready small bubbles will readily boil around the wooden spoon and rise to the top. If bubbling too rapidly it is too hot and needs to be cooled down.
- The second method is to use a small piece of bread. Drop it into the oil and it should take up to 60 seconds to go golden brown. Again if it browns too quickly the heat is too hot.
- The final method is to drop a kernel of popping corn in the oil when it is cold, when it pops remove it and your oil is ready. I have not tested this one!
Can I store and reuse oil from deep-frying?
Yes, this oil can be used 3-4 times. Ensure it is completely cold before straining through a very fine sieve and storing in an airtight bottle.
I cannot wait to hear what you think of this one! Be sure to let me know in the comments below once you make it.
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Happy Cooking!
Anna
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Bev McKay says
This was so good, I served this with steamed rice & stirfry vegies.
Kimberley says
Haven’t made it yet but by crikeys I am excited to! 😀 The wraps look so simple yet so delicious! And such everyday ingredients that we always have on hand. Will report back after we’ve tried it 🙂