
By Eileen Latimore
Japanese Fried Chicken (Karaage)
6 steps
Prep:1hCook:30min
Updated at: Sun, 21 Apr 2024 18:48:18 GMT
Nutrition balance score
Unbalanced
Glycemic Index
60
Moderate
Glycemic Load
55
High
Nutrition per serving
Calories5454.1 kcal (273%)
Total Fat548.9 g (784%)
Carbs91.7 g (35%)
Sugars35.7 g (40%)
Protein51.7 g (103%)
Sodium5030.3 mg (252%)
Fiber3.6 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

3 ouncefresh ginger
chunk, unpeeled, coarsely grated

¼ cupsake

¼ cuptamari

1 tablespoonlemon zest
grated, 1 to 2 lemons

2 poundsboneless skinless chicken thighs
each trimmed and cut into thirds

227 gramscornstarch

1 tablespoonshichimi togarashi
Ja

1 teaspoonground black pepper

2 quartspeanut oil
or vegetable
Chili-Lime Dipping Sauce

½ cupfresh lime juice

3 tablespoonsfish sauce

2 tablespoonslight brown sugar
packed

2 teaspoonschili-garlic sauce
Tamarind Dipping Sauce

2lemon grass stalks
trimmed, bottom 8 inches chopped

1shallot
large, chopped

3 tablespoonsgrapeseed oil
or other neutral

1serrano chili
stemmed and chopped

1 tablespoontomato paste

1 tablespoonfresh ginger
finely grated

2 ½ cupswater

2 ouncestamarind pulp

5 tablespoonslight brown sugar
packed

¼ cupfish sauce

1 tablespoonsoy sauce

3 tablespoonslime juice

ground black pepper
Tamari Dipping Sauce
Instructions
Step 1
To make the chicken, gather the ginger in your hands and squeeze as much juice as possible into a large bowl. Add the ginger solids to the bowl and stir in the sake, tamari and lemon zest. Add the chicken and stir to coat. Refrigerate for at least 30 minutes or up to 1 hour.
Step 2
Set a wire rack in a rimmed baking sheet. In a large bowl, combine the cornstarch, shichimi togarashi and pepper. Working 1 piece at a time, remove the chicken from the marinade, letting excess drip off, then dredge in the cornstarch mixture, pressing evenly to adhere on all sides. Transfer to the rack and refrigerate, uncovered, for at least 30 minutes and up to 1 hour.
Step 3
In a 7-quart Dutch oven, heat the oil to 375ºF. Add a third of the chicken to the hot oil and fry, stirring to prevent sticking, until the chicken is deep golden brown, 5 to 7 minutes. Transfer the chicken to a clean wire rack, return the oil to 375ºF and repeat twice with the remaining chicken. Serve with our tamari dipping sauce.
Step 4
Don’t let the chicken sit for longer than an hour after coating it before frying. It will get gummy.
Tamarind Dipping Sauce
Step 5
In a medium saucepan over medium, combine the lemon grass, shallot, oil and chili. Cook, stirring, until just beginning to brown, 3 to 5 minutes. Add the tomato paste and ginger and cook, stirring constantly, until fragrant, about 30 seconds. Add the water, tamarind and sugar. Bring to a boil, then reduce the heat to medium-low and simmer until the tamarind has softened, about 15 minutes. Off heat, stir in the fish sauce and soy sauce.
Step 6
Let the mixture cool slightly, then transfer to a blender. Blend until smooth, about 1 minute. Strain the mixture through a fine mesh strainer, pressing on the solids; discard the solids. Stir in the lime juice, then taste and season with pepper. Use immediately or refrigerate for up to 2 weeks.
Notes
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