Salt-Lemon Karaage (Japanese Fried Chicken)
ID: 74a93c19...
Refreshing and juicy salt-lemon karaage seasoned with mirin and lemon juice. No double-frying is required; it results in a crispy coating and incredibly tender meat.
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🍳 Cooking Flow
Cut and prep the chicken, rub in grated ginger, garlic, and seasonings, then marinate in the refrigerator for 30 minutes. → Remove from the refrigerator and let rest at room temperature for 30 minutes to bring the meat to ambient temperature before coating with potato starch. → Place the chicken in 170°C (338°F) oil, skin-side spread out, and fry undisturbed for 1.5 minutes per side, for a total of 3 minutes. → Increase heat to 180°C (356°F) and fry for an additional 2 minutes while exposing the meat to air for a crispy finish.
Cooking Steps
Brief Cooking Order
Cut and prep the chicken, rub in grated ginger, garlic, and seasonings, then marinate in the refrigerator for 30 minutes. → Remove from the refrigerator and let rest at room temperature for 30 minutes to bring the meat to ambient temperature before coating with potato starch. → Place the chicken in 170°C (338°F) oil, skin-side spread out, and fry undisturbed for 1.5 minutes per side, for a total of 3 minutes. → Increase heat to 180°C (356°F) and fry for an additional 2 minutes while exposing the meat to air for a crispy finish.
Introduction
Refreshing and juicy salt-lemon karaage seasoned with mirin and lemon juice. No double-frying is required; it results in a crispy coating and incredibly tender meat.
Step 1
Trim excess skin, yellow fat, and tendons from the chicken thighs, cut into bite-sized pieces, and place in a bowl. Cutting along the natural boundaries between muscles makes it easier to eat.
Step 2
Peel the ginger, cut the garlic in half, and remove the sprouts which can cause a bitter aftertaste.
Step 3
Grate the ginger and garlic into the bowl, then add the mirin, lemon juice, salt, and pepper and rub the marinade well into the meat.
Step 4
Press plastic wrap directly onto the surface of the meat and marinate in the refrigerator for 30 minutes.
Step 5
Remove from the refrigerator and let it sit at room temperature for 30 minutes with the wrap on to bring the meat to ambient temperature. This helps it cook through easily.
Ingredients List
Important Notes
⚠️ Please carefully remove any yellow fat from the chicken during prep, as it can cause unpleasant odors.
💡 Adding mirin to the marinade helps tenderize the meat and adds depth of flavor.
⏱️ Always let the meat sit at room temperature for 30 minutes after removing it from the fridge to ensure it cooks evenly to the center.
🍳 Since the coating is prone to peeling off when you first start frying, refrain from touching the chicken for the first 3 minutes.
✨ Increasing the heat at the end and exposing the chicken to air creates a crispy, crunchy texture similar to double-frying.
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