Karaage-ful Dodger

Crispy Japanese Fried Chicken with Tangy Carrot Pickle

50 minutes
Serves 4
DinnerJapanese
Herb's take

Tonight, we journey to izakaya territory with addictive chicken karaage, a Japanese fried classic. You'll learn why potato starch is your crunchiest ally and how a quick carrot pickle delivers the perfect zippy foil.

Ingredients

Yield
4

Instructions

  1. 01
    In a bowl, combine soy sauce, sake, grated ginger, grated garlic, and 2 teaspoons sugar. Add chicken, toss well, and marinate for 20 minutes.
  2. 02
    While the chicken marinates, place julienned carrots in a heatproof bowl.
  3. 03
    In a small saucepan, combine rice vinegar, 2 tablespoons sugar, kosher salt, and sesame oil. Bring to a simmer, then pour over the carrots. Let stand 20 minutes.
  4. 04
    Set a wire rack over a baking sheet for draining the chicken post-fry.
  5. 05
    Pour oil into a medium, heavy-bottomed pot, filling it to about 2 inches deep. Heat the oil to 340°F.
  6. 06
    Drain chicken from marinade. Dredge each piece in potato starch, shaking off excess.
  7. 07
    Fry chicken in batches for 4-5 minutes, turning once, until golden and cooked through. Transfer to the rack.
  8. 08
    Let chicken rest for 5 minutes while you drain the carrots.
  9. 09
    Arrange karaage on a platter, pile carrot pickle alongside, and scatter with scallions. Serve with lemon wedges for squeezing.
  10. 10
    Season the karaage with a pinch of salt if desired. Enjoy immediately for optimal crispness.

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