Crispy Chicken Karaage

Method4 steps

1. 1

   Step 1: OPTIONAL brine: dissolve the separate 2 tablespoons brine salt in 2 cups cold brine water and immerse the one chicken breast for 30 minutes in the refrigerator. Then drain and discard the brine; do not add it to the marinade. Skip this brine for the quicker route. Pierce the breast with a fork and cut it on an angle into substantial bite-size pieces, not thin slices. Combine all chicken pieces with all 2 teaspoons Kewpie mayonnaise, 2 teaspoons grated ginger (10 g), two grated garlic cloves (10 g), 1½ tablespoons soy sauce OR mentsuyu, 1 tablespoon cooking sake, 1 teaspoon sugar, the separate 1 teaspoon marinade potato starch and optional ⅛ teaspoon nutmeg and ¼ teaspoon MSG. Marinate in the refrigerator for 10–15 minutes. Keep it chilled until coating and frying.

   Chicken marinade only: 10–15 minutes · 13 minUses 2 cups cold water: optional brine only; discard afterward · 2 tablespoons salt: optional brine only; discard afterward · 1 chicken breast (about 300-350 g) · 2 tsp Kewpie mayo · 2 tsp (10 g) ginger, grated · 2 garlic cloves (10 g), grated · 1 1/2 tbsp soy sauce or mentsuyu · 1 tbsp cooking sake

2. 2

   Step 2: Combine BOTH crispy-coating starches: all 40 g potato starch and all 40 g tapioca starch. Add 35–40 ml of the separate coating water and mix until crumbly. The 1 teaspoon marinade potato starch is already in the chicken and is not added again here.

   Uses 40 g potato starch (⅓ cup): crispy coating only · 40 g tapioca starch (⅓ cup): crispy coating only · 35–40 ml water (2 tablespoons plus 1–2 teaspoons): crispy coating only

3. 3

   Step 3: Use about 3–4 cups neutral frying oil in a suitable pot, enough for roughly 3–3½ cm depth. Heat to 190–200°C (374–392°F). Coat the actual marinated chicken pieces from stage 1 with the crumbly starch mixture from stage 2. Fry in small batches for about 5–6 minutes PER BATCH, maintaining about 180–190°C (356–374°F) after the chicken is added and adjusting heat as needed. Check the thickest chicken pieces reach 74°C (165°F); continue frying if needed. Repeat for all original chicken pieces, letting the oil recover between batches. Discard unused raw-chicken-contact coating and marinade; the full coating supply and oil bath do not establish how much is absorbed.

   Karaage fry: 5–6 minutes PER BATCH · 6 minUses About 3–4 cups neutral oil, for frying; use a pot giving about 3–3½ cm oil depth · Complete actual marinated chicken-piece batch · Actual coating applied to the chicken; amount adhering is not specified

   
4. 4

   Step 4: Drain the complete fully cooked karaage batch on a wire rack or paper towel. Serve hot as two portions, with optional lemon wedges.

   Uses Complete fully cooked karaage batch · Lemon wedges, optional, for serving