Karaage Chicken with Nori
Karaage Chicken with Nori
Prep Time:
30m
Cook Time:
45m
Servings:
4
Difficulty:
Medium
Crispy, juicy, and bursting with umami, this Karaage Chicken with Nori is a refined take on Japan’s beloved street food classic, executed with precision and culinary finesse. Using boneless, skinless chicken thighs for optimal succulence, the meat is marinated in a robust blend of soy sauce, sake, grated ginger, and minced garlic, allowing the aromatics to penetrate deeply and infuse each bite. The chicken is then double-dredged in a balanced mix of potato starch and all-purpose flour, delivering a shatteringly crisp exterior with a light, airy texture. Deep-fried to golden perfection in neutral vegetable oil, the karaage is finished with a scattering of crumbled nori for briny complexity and thinly sliced green onions to provide a fresh, sharp contrast. This dish exemplifies the harmony of marination, texture contrast, and umami layering, making it a standout in any modern Asian-inspired culinary.
Equipment Needed
Bowl
Deep Fryer or Large Pot
Wire Rack
Tongs
Ingredients
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
1/4 cup soy sauce
2 tablespoons sake (or rice wine)
1 tablespoon grated ginger
2 cloves garlic, minced
1/2 cup potato starch
1/4 cup all-purpose flour
1 sheet nori seaweed, crumbled
Vegetable oil, for frying
2 green onions, thinly sliced, for garnish
Instructions
In a bowl, combine the chicken, soy sauce, sake, ginger, and garlic. Marinate for at least 15 minutes.
In a separate bowl, mix together the potato starch, flour, and crumbled nori.
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
Dredge each piece of chicken in the starch mixture, ensuring it is fully coated.
Carefully place the chicken pieces in the hot oil, working in batches to avoid overcrowding.
Fry for 5-7 minutes, or until golden brown and cooked through.
Remove the chicken from the oil and place on a wire rack to drain.
Garnish with sliced green onions and serve immediately.
Notes
For a crispier coating, double-fry the chicken. After the first frying, let the chicken cool for a few minutes, then fry again for another 1-2 minutes. Serve with a dipping sauce of your choice, such as Japanese mayonnaise or ponzu sauce.