Double-fried karaage chicken

Jul 22 2024

Enjoy this popular Japanese dish of crunchy, fried pieces of marinated chicken. Deliciously moreish, they're ideal for parties or as part of a spread

Ingredients

300
-400g boneless, skinless chicken thighs
3
-4 tbsp potato flour
400
-500ml vegetable oil (sunflower, rice bran or rapeseed oil works well), for deep-frying
a few lemon wedges
Japanese-style mayonnaise or regular mayonnaise, mixed with a sprinkle of togarashi (a Japanese seven-spice blend), to serve
1
tbsp sake
2
tbsp soy sauce
1
garlic clove , finely grated
1
tsp grated ginger
1
tsp sesame oil

Step 1
Combine the marinade ingredients in a large bowl. Cut the chicken thighs into roughly 4cm cubes and tip into the marinade. Stir to coat, then chill for at least 30 mins, or overnight.
Step 2
Remove the chicken pieces from the marinade using a slotted spoon, allowing the excess to drip off. Spoon the chicken onto a plate and sift over the potato flour, ensuring it covers each piece of chicken.
Step 3
Heat the oil in a deep saucepan or wok to 170C, or until a small piece of bread browns within 30 seconds. Carefully lower in four or five pieces of chicken and fry for 3-4 mins. Remove to a wire rack set over kitchen towels to drain, and repeat with the rest of the chicken.
Step 4
When all of the chicken has been fried once, turn up the heat until the oil reaches between 180-190C, or a small piece of bread browns within 15-20 seconds. Return the fried chicken pieces to the oil and fry for another 1-2 mins until all the pieces are crunchy and cooked thoroughly.
Step 5
Drain on the wire rack for 1-2 mins, then serve alongside the lemon wedges for squeezing over and the togarashi mayonnaise for dunking.