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Street food Japanese Chicken Snack Frying Party food

Imagine standing on a busy Japanese market and smelling the aroma of freshly fried chicken with ginger and soy sauce. You can bring that feeling straight to your table. Karaage chicken is unbelievably tasty, surprisingly simple and guaranteed to be the conversation piece of the evening. The secret is a short marinade and the right frying temperature. That way you get a perfectly crispy exterior with juicy meat inside, every time.

x_ckl_recipe_markerCrispy Karaage Chicken on a Stick Karaage chicken is the ultimate Japanese street food: juicy inside, crispy outside and full of umami. Make it at home and serve on skewers for that authentic street-market feel. How do you make crispy karaage chicken on a stick? Snack Japanese 4 servings 15 min 50 min

Cut the chicken into rough pieces of about 3 to 4 cm. Pat them well dry with kitchen paper.
In a bowl, mix the soy sauce, mirin, sake, grated ginger and garlic. Add the chicken and marinate for at least 30 minutes in the refrigerator.
Remove the chicken from the marinade and lightly shake off any excess liquid. Mix the potato starch and flour on a separate plate and toss the chicken pieces through until well coated.
Heat a generous layer of oil in a deep pan to 170 degrees Celsius. Fry the chicken pieces in small batches for 3 to 4 minutes until golden brown. Drain on kitchen paper.
Increase the oil temperature to 190 degrees Celsius and fry the chicken for another 1 minute for extra crispiness. This is the real street-food trick.
Thread the chicken pieces onto skewers. Serve immediately with mayonnaise, a lemon wedge and, if you like, some finely sliced spring onion on top.

Street food Japanese Chicken Snack Frying Party food 600 g boneless, skinless chicken thigh fillets 4 tbsp soy sauce 2 tbsp mirin 2 tbsp sake (or dry sherry) 2 cm fresh ginger, grated 2 garlic cloves, grated 60 g potato starch 2 tbsp flour Neutral oil for deep-frying Mayonnaise to serve 1 lemon, cut into wedges 2 spring onions, finely sliced Skewers Deep pan or wok Kitchen thermometer Mixing bowl Grater Sharp knife Cutting board Kitchen paper Skewers Cuencos para salsas cuencos-para-salsas Accesorios para Airfryer accesorios-para-airfryer Freidora de aire & Freidora freidora-de-aire-freidora Tabla para servir tabla-para-servir Cosy & Trendy Termómetro para carne de acero inoxidable Cosy & Trendy ["Termómetro"] Cookinglife Tabla para servir / tabla de tapas con patas - L - Bambú - 58 x 19 cm Cookinglife ["Tabla para servir","Tabla para tapas"] Ghidini Rallador de queso / Rallador de tambor - con 3 tambores Ghidini ["Rallador de tambor"] Birkmann Set de Cuencos Mezcladores / Cuencos para Masa Cuencos de colores 4 piezas - 1.5, 2, 3 y 4 Litros - Rosa Seda Birkmann Mengkom Taiwanese popcorn chicken foodies-taiwanese-popcorn-kip Satay with peanut sauce and rice foodies-sate-met-pindasaus-en-rijst Muslos de pollo estilo japonés foodies-kippendijen-japanse-stijl Pittige Koreaanse gebakken rijst met kip foodies-pittige-koreaanse-gebakken-rijst-met-kip

Receta

Crispy Karaage Chicken on a Stick

Karaage chicken is the ultimate Japanese street food: juicy inside, crispy outside and full of umami. Make it at home and serve on skewers for that authentic street-market feel.

Pandilla	Snack
Cocina	Japanese
Porciones	4 servings

Tiempo de preparación

Tiempo de preparación	15 min
Total	50 min

Materiales necesarios

Deep pan or wok
Kitchen thermometer
Mixing bowl
Grater
Sharp knife
Cutting board
Kitchen paper
Skewers

Ingredientes

600 g boneless, skinless chicken thigh fillets
4 tbsp soy sauce
2 tbsp mirin
2 tbsp sake (or dry sherry)
2 cm fresh ginger, grated
2 garlic cloves, grated
60 g potato starch
2 tbsp flour
Neutral oil for deep-frying
Mayonnaise to serve
1 lemon, cut into wedges
2 spring onions, finely sliced
Skewers

How do you make crispy karaage chicken on a stick?

Cut the chicken into rough pieces of about 3 to 4 cm. Pat them well dry with kitchen paper.
In a bowl, mix the soy sauce, mirin, sake, grated ginger and garlic. Add the chicken and marinate for at least 30 minutes in the refrigerator.
Remove the chicken from the marinade and lightly shake off any excess liquid. Mix the potato starch and flour on a separate plate and toss the chicken pieces through until well coated.
Heat a generous layer of oil in a deep pan to 170 degrees Celsius. Fry the chicken pieces in small batches for 3 to 4 minutes until golden brown. Drain on kitchen paper.
Increase the oil temperature to 190 degrees Celsius and fry the chicken for another 1 minute for extra crispiness. This is the real street-food trick.
Thread the chicken pieces onto skewers. Serve immediately with mayonnaise, a lemon wedge and, if you like, some finely sliced spring onion on top.

Modo cocina Evita que la pantalla se apague

The double-frying technique may sound like an extra step, but it really makes a difference. The first round cooks the meat through. The second round creates that irresistible, glossy crispiness you expect from good street food. Don’t skip that step.

Serve the skewers on a large board or platter in the center of the table so everyone can help themselves. Add a small bowl of sriracha-mayo for those who like it spicier. Eating together, enjoying together: that’s how street food tastes best.

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