Very Good Japanese Fried Chicken Recipe

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*Ingredients:*
▪2lb boneless, skinless chicken thighs
▪10g (about 1T) fresh ginger, grated
▪10g (3 cloves) garlic, grated
▪20g (1.5T) soy sauce
▪5g (1t) sesame oil
▪20g (1.5T) mirin
▪20g (1.5T) sake or white wine
▪8g (1.5t) salt
▪30g (4T) cornstarch
▪3g (3/4t) MSG
▪200g (3/4c + 2T) Kewpie mayonnaise
▪10g (2t) seasoned rice vinegar
▪5g (2.5t) togarashi (Japanese chili powder) sub with paprika
▪10g (2t) chili oil
▪500g (2.5c) potato starch
▪High smokepoint oil for frying (canola, avocado, light olive)
▪Shredded cabbage, for serving
▪Lemon wedges, for serving

*Instructions:*
1. Prep the Chicken by cutting thighs into 4 equal pieces each, about 1.5” (3-4cm) across. Place in a bowl.
2. Marinate: Grate the ginger and garlic directly into the bowl with the chicken. Add soy sauce, sesame oil, mirin, sake or white wine, salt, cornstarch, and MSG if using. Mix until well combined and the chicken is evenly coated. The mixture should look slightly pasty. Refrigerate to marinate for at least 30 minutes, but not more than 24 hours.
3. Prepare Spicy Mayo: In another bowl, combine Kewpie mayonnaise, seasoned rice vinegar, togarashi, and chili oil. Stir until smooth. Set aside.
4. Prepare the Cabbage: Finely shred enough cabbage for serving and set aside.
5. Fill a heavy-bottomed pot halfway with canola oil and heat to 325°F (160°C).
6. To dredge the Chicken, place the potato starch in a bowl. Spritz with 20-30 sprays of water to moisten and mix to incorporate. Add half of the marinated chicken pieces and toss to coat thoroughly, pressing additional starch into each piece to ensure the starch forms craggy bits on the chicken. Gently shake off excessive starch.
7. To fry, use a spider or slotted spoon, carefully lower the coated chicken into the hot oil. Fry in batches, without crowding the pot, for about 2.5 minutes until lightly golden. Remove and let drain on a wire rack.
8. Return the chicken to the oil for a second fry, this time for 60-90 seconds until medium brown. Drain and rest for 1 minute, then fry for a final 60-90 seconds until very crispy and darker golden brown.
9. Arrange the fried chicken on a platter with finely shredded cabbage, spicy mayonnaise, and a lemon wedge. Serve with cold beverages for a complete party experience.

CHAPTERS:
0:00 Prepping and marinating chicken
2:03 japanese mayo dipping sauce
3:01 Staying hydrated
3:56 Dredging the chicken
6:03 Frying the chicken
7:47 Plate up

🎧MUSIC:

#karaage #friedchicken #japanesefriedchicken

[Sneaky_Manatee]

I cook a lot, and this technique is genuinely unlike anything I've seen before. It makes perfect sense, and the 3 fry technique seems like it could take enough time that you're on the verge of braising the chicken thighs and inducing collagen breakdown for extra tenderness. It's brilliant. Using potato starch is brilliant. Spraying it is brilliant. There's so much more innovation to this video than meets the eye. I've got a whole new level of respect for you. Incredibly well done!

[Tubastank]

Bri’s food descriptors are always next level. Dude just casually called his fried chicken “effervescent” like it’s normal

[robertbauer]

Just want to say Brian... We (my wife and I) have tried several of your recipes over the years of watching you, and never once have you let us down. Everything you have presented us with, is easy to understand, execute and tastes good. Thanks for what you do. We definitely enjoy your work (and our own when we follow your instructions).

[LoveStallion]

Where's the dancing??

I love Brian's channel because he keeps making good recipes and making it accessible to an audience. He hasn't given in to the temptation of over-photoshopped thumbnails with food "challenges" or rankings (e.g. "I tried every fast food hamburger in the United States). The dude is cooking and helping us be more enthusiastic about it. Props.

[jessicahansen]

I swear this is the best cooking channel on YouTube

[sevancan]

As a Japanese, this is one of the most accurate and authentic karaage recipes I’ve ever seen from outside of Japan. Just personally, I love using chicken WITH skin for karaage. It adds extra crispness, juiciness, and depth of umami!

[thegrossmeyer]

Sooo, when you are writing a cookbook? And obviously it would be called "Let's Eat This Thing" 😍

[christiandecoster]

When you cut from quartered raw chicken thigh to you biting into the fully cooked end product around a minute in it took my brain a half second to catch up and I genuinely thought you were just munching on raw chicken like it was no big deal.

[NahNoProblem]

if you compare the picture of your japanes karaage and yours you have that white outer stuff in some spots thats just loose starch and not the crunchy craggly bits you want, you can avoid this by letting the chicken sit after coating so the coating absorbs some of the marinade and sticks to chicken more (less chance of it falling off when agitated during frying) its kinda hard to describe but once the coating doesnt look as "dry" anymore its perfect and you wont get the extra starch just sitting on the outside

[mike.ying.personal]

just made this, best karaage recipe I've tried so far! This marinade gave a lot more flavor to my chicken than others I've tried

my wife loved it

[JKaizen]

I've been making Karaage a lot lately and it's really fun to see the differences and similarities between our recipes. The absolute must with this recipe is straight Potato Starch...the rest you can play with. 😁
Do I have a batch in the fridge marinating? Yes, yes I do. 🤣

[raqueleherrera]

Brian - thank you so much for the complete written recipe for Karaage chicken. Not only you included the substitutes but you also indicated both measurements which makes it easier for your viewers to make this very yummy fried chicken in Japanese version. You're the best!

[karenfox]

Your Karaage looks spectacular! Thanks so much for doing the research and going the extra mile on perfecting deep frying. I can't wait to try it.

[karentarin]

I always hear MSG makes food better, but never why. Thank you so much for that information!

[ehrichweiss]

Potato starch is amazing. I've had karaage that was crispy/crunchy over a week after I'd made it and put it in the fridge. Apparently sweet potato starch is crispier/crunchier but it only lasts a couple hours at most.

[TacohMann]

Karaage is top tier, everyone needs to try it. Your recipe looks incredible and I'm stoked to try your spin on it.

[cellow]

Your channel, Kenji’s channel, Souped up recipes, and just one cookbook are among my top YouTube cooking channels to follow. You’re really good at explaining and making recipes accessible. Thank you so much.

[johnotoole]

Not going to be watching any more of your content, until after I have had my dinner, drooling like a dog here.
But also very entertaining

[austinfreeman]

Just finished eating this. 10/10. Chicken was juicy and flavorful while breading was crispiest I’ve ever had. Like beer battered texture but crispier.

[evam.]

I made this yesterday together with some friends and I have to say that every single one of us found it mind-blowing! BEST chicken I have ever had! You are just the best Brian <3 Many greetings from Denmark!