Japanese Fried Chicken Thighs (Karaage) for Two

SERVES2

Japanese Fried Chicken Thighs (Karaage) for Two

WHY THIS RECIPE WORKS

Our version of this Japanese classic started with boneless, skinless chicken thighs, which eliminated the need to debone the meat at home. Cutting the chicken into narrow strips instead of small chunks created fewer pieces to handle. Briefl... Read More

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GATHER YOUR INGREDIENTS

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BEFORE YOU BEGIN

We prefer a rasp-style grater for grating the ginger. Do not substitute chicken breasts; they will dry out during frying. There's no need to take the temperature of the chicken; it will be cooked through by the time it is golden brown and crispy. Leftover frying oil may be cooled, strained, and saved for later use.

1

INSTRUCTIONS

Total time: 50 minutes, plus 30 minutes resting

2

Combine soy sauce, sake, ginger, garlic, sugar, and salt in medium bowl. Add chicken and toss to combine. Let sit at room temperature for 30 minutes. While chicken is marinating, line rimmed baking sheet with parchment paper. Set wire rack in second rimmed baking sheet and line rack with triple layer of paper towels. Place cornstarch in wide bowl.

3

Lift chicken from marinade, 1 piece at a time, allowing excess marinade to drip back into bowl but leaving any garlic or ginger bits on chicken. Coat chicken with cornstarch, shake off excess, and place on parchment-lined sheet. Reserve marinade.

4

Heat oil in large Dutch oven over medium-high heat to 325 degrees. While oil heats, check chicken for white patches of dry cornstarch. Dip back of spoon in reserved marinade and gently press onto dry spots to lightly moisten.

5

Using tongs, add chicken, 1 piece at a time, to oil in single layer. Cook, adjusting burner, if necessary, to maintain temperature between 300 to 325 degrees, until chicken is golden brown and crispy, 4 to 5 minutes. Using spider skimmer or slotted spoon, transfer chicken to paper towel-lined rack. Serve with lemon wedges.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.