Ajinomoto Karaage (Japanese Fried Chicken)
This is the ultimate, easiest, and most delicious Karaage in Ryuji's history, requiring zero marinating time. By rubbing the seasonings and potato starch directly into the meat inside the bowl, there is no waste of ingredients, and it fries up to a beautiful, crispy golden brown even with a small amount of oil.
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🍳 Cooking Flow
Cut the chicken into bite-sized pieces → Massage grated ginger, salt, soy sauce, and Ajinomoto directly into the meat → Add potato starch directly to the bowl and coat the meat thoroughly → Pan-fry in 1cm of oil over medium heat, flipping to fry both sides → Drain the oil and serve with lemon or your choice of salt
Cooking Steps
Brief Cooking Order
Cut the chicken into bite-sized pieces → Massage grated ginger, salt, soy sauce, and Ajinomoto directly into the meat → Add potato starch directly to the bowl and coat the meat thoroughly → Pan-fry in 1cm of oil over medium heat, flipping to fry both sides → Drain the oil and serve with lemon or your choice of salt
Introduction
This is the ultimate, easiest, and most delicious Karaage in Ryuji's history, requiring zero marinating time. By rubbing the seasonings and potato starch directly into the meat inside the bowl, there is no waste of ingredients, and it fries up to a beautiful, crispy golden brown even with a small amount of oil.
Step 1
Cut the chicken breast in half and then into bite-sized pieces (approx. 10 pieces), and cut the chicken thigh into larger bite-sized pieces (approx. 8 pieces); place each into a bowl.
Step 2
Grate the ginger (skin on) and add it to the bowl with the chicken (per piece).
Step 3
Add 1/3 teaspoon of salt, 2 teaspoons of soy sauce, and 1/2 teaspoon of Ajinomoto, and massage well into the chicken by hand.
Step 4
Add 3.5 tablespoons of potato starch directly to the bowl and massage by hand until the powder is gone and the meat is evenly coated.
Step 5
Pour rice oil into a frying pan to a depth of about 1cm and heat over medium heat. When you insert cooking chopsticks and fine bubbles appear, the oil is ready.
Ingredients List
Important Notes
Since we do not use watery seasonings (like mirin or sake) and instead use a higher salt concentration, the flavors penetrate the meat perfectly without any marinating time. 💡
By rubbing the potato starch directly into the bowl instead of using a tray, you avoid wasting starch, and the coating adheres tightly, allowing for perfect frying even with minimal oil. 🍳
If frying both thigh and breast meat, it is recommended to start with the thigh meat as it takes longer to cook, whereas the breast meat cooks through more quickly. ⚠️
Since breast meat can become dry if overcooked, take advantage of its thinner profile by removing it from the heat slightly early and finishing it with residual heat to keep it moist and tender. 🔥
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