Japanese Fried Chicken (Karaage)
This chicken boasts tangy, bright flavors and delicate crispness, thanks to a quick ginger-spiked marinade and seasoned cornstarch coating. “I can finally bring fried chicken to the table that makes my family's eyes roll in delight!" one reader writes.
- Makes4 servings
- Cook Time1 hour 45 minutes
- 6
We usually prefer a wand-style grater for fresh ginger, but here the larger holes of a box grater were best; it was easier to squeeze juice from the thicker pulp. The chicken's distinctive tang came from shichimi togarashi—a Japanese rice seasoning with chili pepper, roasted orange peel, sesame seeds, seaweed and ginger. It's widely available in Asian markets. Tamari is a gluten-free Japanese soy sauce with a darker color and bolder flavor than other soy sauces, but any soy sauce will work. A large pot or Dutch oven (at least 6 quarts) was essential for frying.
Don’t let the chicken sit for longer than an hour after coating it before frying. It will get gummy.
To access this recipe, you need to be a member.
Join Milk Street and get instant access to over 3,500 recipes for just $1.