Main Dishes

Karaage Fried Chicken

A global fried chicken showdown. Joshua Weissman finds out who does it best.

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Prep:
15 minutes
Cook:
5 minutes
Serves:
4
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Karaage Fried Chicken
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Ingredients

Marinade:

  • 1 pound (450g) boneless skinless chicken thighs, cut into 1 inch cubes
  • 2 tsp(8g) shiro dashi
  • 1 Tbsp (15g) soy sauce
  • 2 tsp (8g) mirin
  • 1 tablespoon (15g) sake
  • ½ inch knob ginger, grated
  • 2 garlic cloves, grated
  • 1 tsp (4g) honey

‍Dredge:

  • 3 cups (360g) cornstarch
  • 3 quarts (2.8L) vegetable oil
  • Togarashi for finishing

Directions

  1. In a medium mixing bowl, combine chicken, shiro dashi, soy sauce, mirin, sake, ginger, garlic, and honey. Toss by hand until fully combined. Cover and refrigerate for at least 1 hour or overnight.  
  2. In a separate mixing bowl, combine marinated chicken and cornstarch. Toss by hand until the chicken is thoroughly coated. 
  3. Fill a 6 quart Dutch oven or heavy bottomed pot with vegetable oil and heat to 350°F (175°C). Once the oil is hot, add the chicken, working in batches, and fry, stirring occasionally, for 3-5 minutes or until golden brown.  Using a spider, transfer chicken to a wire rack lined baking tray to drain off excess oil and season with salt and togarashi. Serve and enjoy.

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