The Perfect Spicy Fried Chicken: A Step-by-Step Guide! Mouthwatering Crispy Karaage Recipe
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Servings
2people
Cook Time
15minutes
Servings
2people
Cook Time
15minutes
Ingredients
  • 300 g Chicken Thighs
Marinade
Other Ingredients
  • Cabbage Leavesshredded
  • Parsley Leaves
  • Frying Oil
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
Instructions
  1. We have chicken thighs that are sold for karaage, a Japanese deep frying method. These are easy to use because they have no excess fat and are about the same size.
    		 We have chicken thighs that are sold for karaage, a Japanese deep frying method. These are easy to use because they have no excess fat and are about the same size.
  2. Cut them in half so that each piece weighs about 15 to 20 g (0.5~0.7 oz).
    		 Cut them in half so that each piece weighs about 15 to 20 g (0.5~0.7 oz).
  3. Let's make the marinade. Combine the soy sauce, sake, gochujang, Korean fermented chili paste, grated ginger, and grated garlic in a bowl.
    		 Let’s make the marinade. Combine the soy sauce, sake, gochujang, Korean fermented chili paste, grated ginger, and grated garlic in a bowl.
  4. Mix well until there are no lumps of gochujang. Gochujang is a savory, sweet and spicy paste that is an essential condiment for Korean dishes such as bibimbap and samgyeopsal.
    		 Mix well until there are no lumps of gochujang. Gochujang is a savory, sweet and spicy paste that is an essential condiment for Korean dishes such as bibimbap and samgyeopsal.
  5. Place the chicken pieces into the bowl.
    		 Place the chicken pieces into the bowl.
  6. Toss the chicken to coat with the marinade.
    		 Toss the chicken to coat with the marinade.
  7. Cover the chicken with plastic wrap and marinate in the refrigerator for 1 to 1.5 hours. Stirring the mixture once during the marinating process helps the meat absorb the flavors.
    		 Cover the chicken with plastic wrap and marinate in the refrigerator for 1 to 1.5 hours. Stirring the mixture once during the marinating process helps the meat absorb the flavors.
  8. The chicken has now been marinating for an hour and a half, but you can also leave it a little longer. We will now coat it with potato starch and fry it with a little oil.
    		 The chicken has now been marinating for an hour and a half, but you can also leave it a little longer. We will now coat it with potato starch and fry it with a little oil.
  9. Remove any excess marinade and place the chicken on top of the starch.
    		 Remove any excess marinade and place the chicken on top of the starch.
  10. Coat thoroughly.
    		 Coat thoroughly.
  11. Coat the rest of the chicken thoroughly as well. You can also put the potato starch in a plastic bag and shake the meat in the bag to avoid getting your hands too messy.
    		 Coat the rest of the chicken thoroughly as well. You can also put the potato starch in a plastic bag and shake the meat in the bag to avoid getting your hands too messy.
  12. Let's make the chicken karaage! Heat 3 mm (0.12") of vegetable oil in a frying pan over medium heat. When the oil is heated and it becomes less viscous, add the meat, starting with the largest pieces first.
    		 Let’s make the chicken karaage! Heat 3 mm (0.12″) of vegetable oil in a frying pan over medium heat. When the oil is heated and it becomes less viscous, add the meat, starting with the largest pieces first.
  13. The temperature will drop as you do this, so increase the heat a little. When all the pieces are added, wait a little.
    		 The temperature will drop as you do this, so increase the heat a little. When all the pieces are added, wait a little.
  14. Then, instead of turning the pieces one by one, shake the pan first.
    		 Then, instead of turning the pieces one by one, shake the pan first.
  15. Separate the pieces that are stuck together. We are deep frying with a minimum amount of oil, so the smaller the pieces, the faster they will cook through.
    		 Separate the pieces that are stuck together. We are deep frying with a minimum amount of oil, so the smaller the pieces, the faster they will cook through.
  16. Turn the pieces over one by one, starting with the ones that are lighter in color on the edges.
    		 Turn the pieces over one by one, starting with the ones that are lighter in color on the edges.
  17. Occasionally shake the pan and turn the pieces again to get a nice brown color.
    		 Occasionally shake the pan and turn the pieces again to get a nice brown color.
  18. Remove the chicken pieces from the pan in the order they were cooked and place them on a paper towel.
    		 Remove the chicken pieces from the pan in the order they were cooked and place them on a paper towel.
  19. Because cooking oil is expensive these days and disposing of it is a hassle, many households are using less oil.
    		 Because cooking oil is expensive these days and disposing of it is a hassle, many households are using less oil.
  20. Arrange plenty of shredded cabbage on a plate. Pile up the spicy chicken karaage in the middle. The well-seasoned fried chicken is delicious on its own, without any sauce or toppings.
    		 Arrange plenty of shredded cabbage on a plate. Pile up the spicy chicken karaage in the middle. The well-seasoned fried chicken is delicious on its own, without any sauce or toppings.
  21. You can drizzle your favorite dressing over the cabbage. Arrange the parsley leaves between the cabbage and the chicken. The dish is now ready to serve.
    		 You can drizzle your favorite dressing over the cabbage. Arrange the parsley leaves between the cabbage and the chicken. The dish is now ready to serve.
Recipe Notes

In our experience, it is okay to leave the chicken in the marinade overnight. This allows you to prepare it the night before and pack it in a lunch box the next day, or to make it ahead of time for an extra dish when people get together.