This Chicken Karaage recipe is by Azabu’s executive chef, Chef Yukio Ozeki and published by Denizen as part of their “Make, Share & Win” competition. Crunchy on the outside, juicy on the inside. The best!
The best Chicken Karaage (by Azubu)
The most popular dish from one of Auckland's best Japanese restaurants. Japanese fried chicken, karaage.
Ingredients
- 450g free-range chicken thigh with skin on
- 6g garlic
- 8g ginger
- 20g buttermilk
- 2g ground black pepper
- 2g sea salt
- 100g potato starch
- 1L vegetable oil
To serve
- 1 lemon, sliced into wedges
- 1 spring onion, finely sliced
- 50g Japanese mayo
Instructions
- Cut the chicken thigh into bite-sized pieces of about 4cm. Grate the ginger and garlic. In a large bowl, combine the chicken, buttermilk, ginger, garlic, ground black pepper and sea salt. Mix well. Put it in a ziplock bag and refrigerate overnight.
- Take the chicken out of the fridge when ready to cook. Pour potato starch into a bowl. Coat the marinated chicken in the starch before frying. Work quickly!
- Pour the oil into a heavy-bottomed pot or Dutch oven and heat the oil to 160ºC on medium heat.
- For the first round of deep-frying: Deep fry for 1 to 2 minutes, or until the outside of the chicken is a light golden colour. Transfer to a wire rack to drain the excess oil. Place in the refrigerator or outside for at least 15 minutes.
- For the second round of deep-frying: Now heat the oil to 175ºC. Deep fry for 2 minutes, or until the skin is a nice golden colour and is crispy. Transfer to a wire rack to drain the excess oil and continue with the remaining chicken.
- Season immediately with sea salt and serve, garnished with spring onion, lemon slices and Japanese mayo.
Notes
The most popular dish from one of Auckland’s best Japanese restaurants. Japanese fried chicken, karaage.
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