Karaage | Japanese Fried Chicken

Karaage (唐揚げ) is the Japanese version of fried chicken.

As you can imagine, everyone loves it. This recipe is definitely something special.

It has crunchy coating, and juicy meat.

Good for either main dish or party appetiser!

[Serving] 2-3serves

[Prep time] 1.5hour

[Cook time] 10mins

[Storage] Best eat on the day

[Difficulty] D *(A=Hard E=Easy)

*In the video, I use a small pot,

but please use large pot for your safety

---

[Ingredients] (GRAM)

-Chicken thigh (Skin on) 500g

(Kombu salt)

-Salt (Good quality) 50g

-Kombu (Dried kelp) 4g

(Brine)

-Water 500ml

-Kombu salt 1.5tsp (7.5g)

-Sugar 1tsp (5g)

(Marinade)

-Soy sauce 2tbsp (30ml)

-Garlic (Grate) 15g

-Ginger (Grate) 10g

(Coating)

-Corn flour 50g

-Rice flour 100g

---

[Ingredients] (OUNCE)

-Chicken thigh (Skin on) 1.1lb

(Kombu salt)

-Salt (Good quality) 1.7oz

-Kombu (Dried kelp) 0.1 oz

(Brine)

-Water 17.6oz

-Kombu salt 1.5tsp (0.25oz)

-Sugar 1tsp (0.2oz)

(Marinade)

-Soy sauce 2tbsp (1oz)

-Garlic (Grate) 0.5oz

-Ginger (Grate) 0.35oz

(Coating)

-Corn flour 1.7oz

-Rice flour 3.4oz

[Recipe video]

(Chapter)

0:00 Special seasoning

0:50 Prepare chicken

1:17 Brining

1:53 Marinade

2:30 Coating

3:55 Deep fry

---

[Instruction]

[Chapter1: Special seasoning]

1. Blitz kombu and salt until fine

2. Pass through to a sieve, done

[Chapter2: Prepare chicken]

1. Cut into a big chunks (60-70g) (2.1-2.5oz) *Do not trim the skin

[Chapter3: Brining]

1. Mix the brine stuff in the ingredients list

2. Soak the chicken for 1 hour to over night

[Chapter4: Marinade]

1. Mix the marinade stuff in the list

2. Strain and pat dry the chicken (Do not rinse)

3. Mix with the marinade

[Chapter5: Coating]

1. Mix the corn flour and rice flour

2. Coat generously with the chicken

3. Leave at room temperature 30-45 mins

4. It has to be above 18℃ (65℉) before frying

[Chapter6: Deep fry]

1. Plenty of oil. 168-172℃ (334-341℉)

2. Cook chicken 2 and half mins

3. Adjust the heat to keep 160-170℃ (320-338℉)

4. Rest on a paper for 2 mins.

5. Internal temperature should be above 75℃ (167℉)

6. Serve with Japanese mayo and beer. Done mate!!

*In the video, I use a small pot,

but please use large pot for your safety