I feel that a little trip to the land of the rising sun would not displease you. Personally, although I worked in a Japanese restaurant during my Montreal period, I only knew about Super Crispy Karaage when I spent 2 years in Japan.
And I became gaga over it. For me, they are the crispiest and juiciest chicken nuggets in the world.
So, if you want to melt with pleasure while biting into them, follow me. You will learn how to make super crispy chicken karaage, thanks to the secret I will reveal to you.
Karaage is one of the most popular dishes in Japan. You can find it everywhere at home of course, but also in izakayas, bars, bentos, as a little extra to order with your ramen...
You find it everywhere.
And the best known karaage is the tori no karaage, the marinated chicken leg. The fried chicken bites are both crispy and juicy.
You can do your karaage without marinating them but I strongly advise you to prepare a small bath before frying them.
Personally, after removing the thigh bones, I cut them into 6. The pieces should be about 5cm apart so that they can be easily eaten with chopsticks.
The marinade is a mixture of soy sauce, mirin (rice vinegar), sake (Nihon shu) and grated ginger. You dip your pieces in your bowl and leave them in it for at least 30 minutes.
What do you eat with it?
Karaage is traditionally served with a slice of lemon and Japanese mayonnaise.
You can accompany it with rice, of course, but also with a salad and miso soup.
Sometimes I serve it with pumpkin soup during the winter, simmered Kabocha seaweed or daikon salad, or silky tofu.
The secret to super crispy karaage
As I told you in the introduction, there is a secret to making your nuggets super crispy.
But before you fry them, you will have to roll them in potato or cornstarch.
You can also roll them in flour; I couldn't help myself; or a flour/starch mixture. However, I find that the starch makes the breadcrumbs lighter and more digestible.
"So you give me your secret! »
Ok, ok I can feel your fangs!
You have to fry them twice, well yes like our fries.
Plunge first the chicken in a bath at 165°C for 2 minutes.
Take it out and let it rest on a paper towel for 3-4 minutes.
Finish cooking by frying at 190°C for 1 minute. And with this technique, you will get super crispy chicken karaage. Because, not only will the chicken be tender and juicy inside, but it will be so crispy that I should hear you biting into it!Print