Chicken Karaage – Japanese Fried Chicken | GLUTEN-FREE & NO EGGS

This recipe doesn’t contain gluten or eggs! Using a higher ratio of cornstarch makes crispier and crunchier karaage. When I tried it at 50-50 ratio, it was a soft crispy even after double frying. Still tasty – but it all comes down to preference. Feel free to experiment!

INGREDIENTS (4 servings):

  • 500g chicken legs, deboned + cut into 1/2 inch cubes
  • 150g corn starch
  • 50g potato starch
  • 1 tbsp filtered water
  • 1 tbsp sake*
  • 1 tsp gluten-free soy sauce or tamari
  • 1/2 tsp kosher salt (or 1/4 tsp regular salt)
  • 1/4 tsp aluminum-free baking soda
  • 1/4 tsp ground white pepper
  • Canola oil or any neutral flavored high heat oil for deep frying

*can substitute sake with rice wine, dry sherry or water

METHOD:

1. Add filtered water, sake, soy sauce, kosher salt, baking soda, ground white pepper to the chicken pieces in a large bowl. Marinate for 10 mins.

2. In another bowl, mix corn starch and potato starch.

3. Coat chicken pieces generously in the starch mix.

4. In a deep pot, add canola oil until it is 2 inches deep.

5. Heat oil until reaches 350F/180C.

6. Drop in a few chicken pieces and deep fry 2 mins until it turns pale golden. Do not over crowd as it will cause the oil to reduce in temperature and turn cloudy.

7. Use a fine mesh sieve to remove the chicken pieces out and place them on a rack. It’s ok if the chicken pieces aren’t fully cooked as we will fry them again.

8. Repeat steps 6 and 7 until you have finished frying the chicken pieces.

9. Now we will do a second fry to make them really crispy and prevent the fried chicken from turning soggy.

10. Drop in the pre-fried chicken pieces into 350F/180C and deep fry until they turn golden brown – your desired color.

11. Remove them with a fine mesh sieve and place them on a rack.

12. Repeat steps 10 and 11 until all the chicken pieces has been double fried.

13. Do a taste test and sprinkle some kosher salt if required.

14. Ready to serve!

// Karaage Chicken is so versatile that it pairs well with rice and your favorite sauteed vegetables. Or you can have it with a salad – like the refreshing No Mayo Apple Coleslaw🍎

TIME SAVING TIPS:

  • Freeze them in single serving portions in zip lock bags so you can have Chicken Karaage anytime you want! To reheat – just bake them on an oven safe rack and bake 325F/160C for 10 to 15 mins. It will be just as crispy!
Karaage Chicken is ready to serve!

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