Employees at Union Square Tokyo have developed their own family meal repertoire. Their version of fried chicken has the requisite crunch thanks to potato starch, which is found in the baking or kosher food section of most supermarkets. Boneless chunks of marinated chicken are lightly coated in egg white and potato starch, then twice-fried briefly until crisp. The first frying cooks the chicken through, and the second frying, at a higher temperature, turns it to golden brown perfection.–Michael Romano and Karen Stabiner
Chicken Karaage | Japanese Fried Chicken
Equipment
- Deep-fry or candy or instant-read thermometer
Ingredients
- 3 tablespoons grated garlic cloves (from about 8 cloves)
- 4 teaspoons grated ginger root
- 1/2 cup soy sauce (or substitute gluten-free tamari), preferably low-sodium
- 1/4 cup sake
- 2 tablespoons granulated sugar
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 3 pounds boneless, skinless chicken, preferably dark meat, cut into 1 1/2-inch (4-cm) pieces
- 3 large egg whites, lightly beaten
- 3/4 cup potato starch*
- Vegetable oil for deep-frying
Instructions
- About 30 minutes before you intend to cook the chicken, remove it from the refrigerator and let it sit at room temperature.
- Drain the chicken, discarding the marinade. Return the chicken to the bowl. Add the egg whites and stir and turn to coat all the pieces. Add the potato starch and mix well.
- Heat 2 inches of oil over medium heat in a wok or heavy, deep-sided pot until it reaches 325°F (163°C) on a deep-fry or candy or instant-read thermometer. Fry the chicken in batches, being careful not to crowd the pan, just until the chicken is cooked through on the inside and golden brown on the outside, about 4 minutes. Remove the chicken with a slotted spoon and let it drain on paper towels or a brown paper bag. The chicken will look done, although it won't yet be incredibly crisp. That's okay. That's what the second frying is for. Wait until the temperature of the oil returns to 325°F (163°C) before frying the remaining chicken in batches.
- Crank the heat underneath the oil to 375°F (190°C). Using the slotted spoon, return the chicken to the oil in batches and fry until crisp, 1 to 2 minutes. Drain on clean paper towels and serve while still hot.
Notes
*Is potato starch better than flour for fried chicken?
You can definitely deep fry food without a coating—think unbattered chicken wings. But that little bit (or a lot) of extra starchy batter is what makes fried food so appealing. A starchy coating provides a few benefits. Less moisture loss because the batter fries first and seals in most of the liquid, more gentle cooking of the interior food because of this sturdy coating, and just good, old-fashioned mouth appeal. Now, as far as wheat vs potato starch, you’ll find that they both crisp up to the same extent because of their molecular makeup. However, potato starch is quite a bit finer, closer to cornstarch, and lets you create a thinner coating. And thinner means crispier and more delicate.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Testers’ Reviews
When I was a kid, I disliked sushi, yet my favorite restaurant was a sushi place because they had the most amazing karaage chicken. This recipe is a close replica of that dish. The bite-sized pieces are packed with flavor and have an awesome crunchy outside. I rarely deep-fry but once I realized that this was a recipe for one of my favorite chicken dishes, 2 inches of hot oil seemed less intimidating to me. It really is worth the effort to marinate the chicken and to take the extra time to fry it twice.
This two-step method for frying boneless chicken pieces worked beautifully for me. The marinade made the chicken well-seasoned with a slight Asian flavor that wasn’t as obvious in the finished dish as you might expect.
I am a bit of a Korean fried chicken aficionado. From the chain joints to New York K-town’s mom and pop operations, I have eaten my fair share. I’ve tried a few recipes from various blogs and sites but have been disappointed with the results. This recipe here is pretty great and comes dangerously close to what I have come to understand is Korean fried chicken.
OMG! And let me be clear, this OMG is coming from a guy who doesn’t OMG at the drop of a hat (nor do I LOL, IDC, or IDK with abandon). Yes, this OMG is a serious thing.
Can you use an air fryer for this recipe and get the same affect?
Charmaine, we haven’t tried this with an air fryer, so we can’t say how it will turn out, but I think it’s worth a try. You may need to do it in batches, depending on the size of your air fryer. If you try it, do let us know how it turns out!
I dunno why I’m feeling so NOT patriotic this year (cough, cough, Trump, cough, cough) but we passed on the Red, White and Blue and the Americana this year and a Japanese Fourth seemed like a very good idea when I ran across this recipe.
I did it with ramen cabbage salad, grilled corn (yakitomorokoshi) and cucumber salad (sunomono). It was all a new culinary adventure for me and it paid off wonderfully. I wish mine were as pretty an yours but the flavor was off the charts!
I used my slow cooker for the frying. It’s deep. It holds a constant temp. Why not? And it worked out great.
Thanks for a great recipe and a great idea!
You are so very welcome, Rainey! Love everything about your comment. Everything. Thank you very much for taking the time…
Can’t understand why this recipe hasn’t generated more attention in 5 years.
It’s different — I hope not too different for folks to consider. It was not at all difficult to prepare. The flavor was just outstanding. The 2-step deep frying process made it convenient to prepare a decent amount of time in advance and then finish very quickly for service.
I am inspired to go looking for some additional Japanese recipes to try for some future event.
Love this, Rainey! Thank you so much. As for additional Japanese recipes, this time of year, we quite like this easy yet elegant cucumber salad recipe that draws on Japanese ingredients, https://leitesculinaria.com/45869/recipes-japanese-cucumber-salad.html, which goes quite nicely with this chicken recipe. And you’ll find a handful of other Japanese recipes at https://leitesculinaria.com/category/recipes/cuisine/japanese…