Japanese Fried Chicken
By Andrew Zimmern
I’m making karaage, izakaya-style Japanese fried chicken… bite-size chicken thigh pieces quickly marinated, dredged in flour and potato starch and double fried for an extra crispy crunch. I like to season mine with a mix of salt, cumin and Szechuan peppercorns, and serve with Kewpie mayo and togarashi. It’s seriously the best fried chicken I make, a guaranteed crowd pleaser.
- 5 boneless, skin on chicken thighs
- Salt and pepper for seasoning
- 1 teaspoon grated ginger
- 1 teaspoon grated garlic
- 1 tablespoon soy sauce
- 1 tablespoon sake
- 1 teaspoon toasted sesame oil
- 1 cup all purpose flour
- 1 cup potato starch
- Mayonnaise, lemon and togarashi, for serving
Cut the chicken thighs in 4ths or 6ths to make bite size chunks. Marinate in ginger, garlic, soy sauce, sake and sesame oil for 30-45 minutes, no more.
Meanwhile heat 6 cups oil to 325 degrees.
Place the AP flour in one bowl and the potato starch in another.
After marinating, dip the chicken one piece at a time in the AP flour and then dredge in the potato starch, fry 5-6 pieces at a time maintaining 325 degree temp and cook for a few minutes to light gold, reserve on to a wire rack and repeat with all chicken pieces.
Raise heat to 375/380 and repeat to crisp all chicken and cook through to walnut brown. Drain again on a rack fitted in a pan.
Season with salt or a seasoned salt (I like salt/cumin/Szechuan peppercorns).
Serve immediately with Kewpie mayonnaise, lemon wedges, shichimi togarashi.