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Double-fried karaage chicken

Pieces of double-fried karaage chicken

Double-fried karaage chicken

Name: Double-fried karaage chicken
Prep time: 10 min
Cook time: 24 min
Total time: 34 min
Yield: 3
Cuisine: Japanese
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

Good Food team

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Serves 2 - 3

More effort

Prep: 10 mins

Cook: 24 mins

plus marinating

A star rating of 5 out of 5.2 ratingsRate

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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

Dairy-free

Egg-free

High-protein

Low carb

Low sugar

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Ingredients

Nutrition

Units:

MetricUS

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

For the marinade

1 tbsp sake
2 tbsp soy sauce
1 garlic clove

finely grated
1 tsp grated ginger
1 tsp sesame oil

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Nutrition: Per serving

kcal367
fat21g
saturates2g
carbs14g
sugars2g

low
fibre1g
protein29g
salt1.71g

Method

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.

Recipe tips

You can use corn flour, rice flour or pain flour.

Use a thermometer to keep the oil at 170°C.

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A star rating of 5 out of 5.2 ratings

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