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Karaage Chicken (No Deep Frying)

From a video by CHEF'S LABO 自宅で出来るプロの味 · 5 min watch

Japanese fried chicken (karaage) prepared without deep frying by pan-frying in a small amount of oil after marinating in a savory mixture and coating with flour and corn starch.

main dishJapanese
Karaage Chicken (No Deep Frying)
Source video — CHEF'S LABO 自宅で出来るプロの味 on YouTube
From the creator
CHEF'S LABO 自宅で出来るプロの味
Visit their channel ↗
Watch the full video on YouTube ↗
Total time
15 minutes+
Hands-on
15 minutes
Servings
2 servings
Difficulty
EasyEstimated by Unreel from the recipe steps — the creator didn't state this.
Cook this recipe
Extraction confidence: high

Auto-generated from the video and rewritten in our own words. Double-check quantities against the source before cooking.

Ingredients

Ingredients scaled to 2 servings
  • 300 g chicken thigh, boneless, cut into bite-sized pieces
  • ½ tsp salt
  • ½ tsp sugar
  • black pepper, to taste
  • ½ tbsp soy sauce
  • 1 tsp sake
  • 1 tsp oyster sauce
  • ½ tsp garlic
  • ½ tsp ginger
  • ¼ tsp Toban Djan
  • 1 egg
  • tbsp all purpose flour
  • corn starch, to taste, for coating
  • 2 tbsp neutral oil

Preparation

  1. Step 1
    Combine the salt, sugar, black pepper, soy sauce, sake, oyster sauce, garlic, ginger, Toban Djan and egg. Add the chicken thigh and massage the marinade into the meat for at least 1 minute. Add the all purpose flour and mix until evenly coated. Mix the flour separately so the seasoning penetrates the chicken properly.
  2. Step 2
    Add corn starch to the coated chicken and mix lightly. Use one hand for tools and the other for the coating to keep hands clean. Leave a few minutes so the coating sticks together and does not separate after cooking.
  3. Step 3
    Heat a frying pan over medium heat and add the neutral oil. Slide the chicken pieces into the pan to prevent sticking together. Shake the pan occasionally to swirl the oil around. Cook until one side is browned, flip and brown the other side. Crowding the pan helps the oil spread and makes deep frying unnecessary.
  4. Step 4
    Remove the chicken and rest for 3 minutes on paper towel to drain excess oil. For a bigger batch, wipe the pan and use fresh oil for the next batch.

Notes