Japanese Popcorn Chicken (Karaage)
Crispy, delicious fried chicken is one of life’s greatest pleasures, but every once in a while, you feel the desire to mix things up. That’s where this recipe for Japanese popcorn chicken steps into the picture. It’s everything you love about fried chicken but what a Japanese kick, thanks to a handful of ingredients like garlic, ginger, sake, soy sauce, and sesame oil. They’re the perfect way to spice up game day…or any day.
by Alvin Zhou • featured in Fried Chicken from Around the World
20 minutes
20 minutes
Ingredients
for 2 servings
- 3 boneless chicken thighs, chopped into 1-inch chunks
- 3 cloves garlic, finely minced
-
2 tablespoons ginger, finely grated or minced -
2 tablespoons soy sauce -
2 tablespoons sake -
1 tablespoon sesame oil -
1 tablespoon sugar -
½ cup potato starch (80 g) - oil, for frying
To serve
- lemon wedge
- fresh parsley
Advertisement
Preparation
- Combine the chicken with the garlic, ginger, soy, sake, sesame oil, and sugar in a bowl until evenly coated. Cover and refrigerate for about 1 hour.
- Heat oil in a pot over high heat until about 340°F (170°C).
- Give the chicken a stir to re-incorporate the marinade, then sprinkle the potato starch on top. Lightly toss until somewhat combined, but do not mix until each chicken piece is evenly coated because the uneven pockets of potato starch will give the chicken its signature unique texture.
- Fry half of the chicken at a time, until light golden and bubbly, about 5-7 minutes. The oil temperature will drop to about 320°F (160°C). Rest the chicken on paper towels and increase the heat.
- Heat oil to about 390°F (200°C), then fry the chicken again for about 2-3 minutes until golden brown. Drain the chicken on paper towels.
- Serve with lemon and parsley.
- Enjoy!
Advertisement
Advertisement
Advertisement
Tips
1 of
4
-
Precy Larkins
This is so good! I marinated the chicken overnight. Served with rice, ebi and yasai tempura, and dipping sauce.
2018-07-30T18:55:39Z Helpful (21) -
Chris Polzin
The amount of marinade can seem like a lot but do not drain it off.
2018-07-26T03:53:06Z Helpful (8) -
Mary Grace Torres
I cooked this without sake because I dont have it, and use cornstarch instead of potato starch..pretty good— enough to satify my cravings for karaage
2018-08-10T15:56:34Z Helpful (5) -
Amanda Vargas Tur
DO. NOT. DOUBLE. FRY. Doing so will cause the potato starch to loose it’s crunch. Also, I would recommend adding a bit more potato starch and add a pinch of salt.
2018-08-04T17:52:49Z Helpful (5)
Related recipes
American Buttermilk-fried Chicken
General Tso's Chicken Roll
Spicy Korean BBQ-style Pork
Creamy Lemon Garlic Chicken
Tofu Tikka Masala
Fried Chicken By Marcus Samuelsson
Advertisement
Advertisement