Chicken Karaage from Gyu-Kaku features tender, marinated bite-sized chicken pieces coated in a light, crispy batter, fried to golden perfection, and served with a zesty lemon wedge, delivering a savory and crunchy Japanese comfort food experience.
Equipments
- Mixing bowls
- Whisk
- Chef’s knife
- Cutting board
- Measuring spoons
- Tongs
- Deep fryer or heavy-bottomed pot
- Slotted spoon
- Wire rack or paper towels
- Plate
- Zester or citrus squeezer (optional, for lemon)
- Serving platter
Ingredients
- 1 lb (450g) boneless chicken thighs
- 2 tablespoons soy sauce
- 1 tablespoon sake
- 1 tablespoon mirin
- 1 tablespoon grated ginger
- 2 cloves garlic, grated
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup potato starch (or cornstarch)
- Vegetable oil (for frying)
- 1 lemon
Ensure the chicken thighs are boneless and cut into uniform bite-sized pieces to guarantee even marination and frying. Use fresh grated ginger and garlic to maximize the authentic flavor profile integral to Chicken Karaage from Gyu-Kaku. Potato starch is preferred over cornstarch for a lighter, crispier coating that adheres well during deep frying. Maintain the frying oil at the correct temperature, around 350degF (175degC), to achieve a golden, crunchy exterior without absorbing excess oil. When you prepare this at home, your Chicken Karaage from Gyu-Kaku copycat menu will closely replicate the savory, crunchy Japanese comfort food experience.
Instructions
- Trim and cut chicken thighs into bite-sized pieces on a cutting board using a chef’s knife.
- In a mixing bowl, combine soy sauce, sake, mirin, grated ginger, grated garlic, sesame oil, salt, and black pepper; whisk to mix.
- Add chicken pieces to the marinade; toss to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes.
- Pour potato starch (or cornstarch) into a separate mixing bowl.
- Dredge each marinated chicken piece in starch, coating evenly.
- Add vegetable oil to a deep fryer or heavy-bottomed pot; heat to 350°F (175°C).
- Using tongs, carefully lower chicken pieces into hot oil in batches; avoid overcrowding.
- Fry chicken until golden brown and crispy, about 4-6 minutes per batch.
- Remove chicken with a slotted spoon; drain on a wire rack or paper towels placed over a plate.
- Optional: Zest or slice lemon; use zester or citrus squeezer if desired.
- Arrange fried chicken on a serving platter; serve with a wedge of lemon.
Substitution
Chicken Karaage from Gyu-Kaku copycat menu captures the essence of juicy, marinated chicken coated with potato starch for an irresistibly crispy texture. If sake or mirin is unavailable, dry sherry or a small amount of white wine mixed with a pinch of sugar can work as effective substitutes. Using cornstarch instead of potato starch will still yield a crispy crust, although potato starch is preferred for its lighter finish. In case boneless chicken thighs are hard to find, skin-on chicken breasts can be used but may require careful frying to avoid dryness. You can zest or press the lemon juice over the fried pieces for an authentic tang without needing specialized tools.
Tips
Ensure your oil temperature remains steady at 350degF (175degC) to prevent greasy or undercooked chicken. Properly dredge each piece in potato starch to achieve an even, crispy coating that seals in moisture. Use tongs to gently lower chicken into the hot oil and avoid overcrowding the pot, allowing pieces to fry evenly. Your lemon wedge adds a fresh, tangy contrast--squeeze just before eating to enhance flavor without overpowering the dish.
Nutritions
Chicken Karaage offers a protein-rich meal with boneless chicken thighs providing essential amino acids for muscle repair and growth. The marinade ingredients like soy sauce and sesame oil contribute small amounts of minerals and healthy fats, while the frying process adds a crispy texture from the potato starch coating. Each serving includes a zesty lemon wedge, adding vitamin C and aiding digestion. You can enjoy this dish as a flavorful source of energy, but be mindful of its oil content when monitoring calorie intake.
Storage
Store leftover Chicken Karaage in an airtight container and refrigerate promptly to maintain its crispy texture and flavor. Consume within 2 days to ensure freshness and food safety. When reheating, use an oven or air fryer to restore crispiness, avoiding the microwave as it can make the batter soggy.
Variation or Alternatives
To vary the flavor of Your Chicken Karaage, try substituting chicken breasts for thighs to reduce fat content while maintaining tenderness. Incorporate a splash of rice vinegar or a teaspoon of honey into the marinade to balance savory and sweet notes. Replace potato starch with tapioca starch for an even crispier coating, or experiment with a double-fry method by frying the chicken twice at lower and higher temperatures for extra crunch. For a spicier kick, add a pinch of shichimi togarashi or chili flakes to the marinade before frying.
Allergies
Chicken Karaage contains soy sauce, which includes soy, a common allergen, and mirin, which may contain traces of gluten depending on the brand. The batter uses potato starch or cornstarch, both generally safe but sometimes cross-contaminated with wheat. Your meal could also pose issues if you have allergies to sesame oil or garlic, so careful ingredient review is advised.
Why this recipe?
Chicken Karaage from Gyu-Kaku restaurant is loved for its perfectly crispy exterior and juicy, flavorful interior, seasoned with a blend of soy sauce, ginger, and garlic. The dish's authentic Japanese appeal and balanced umami profile make it a standout choice on the menu. Your taste buds will appreciate the satisfying crunch paired with tender chicken, creating an irresistible dining experience. Trying to make a copycat version lets you recreate this iconic flavor at home, ensuring you enjoy the same restaurant-quality taste anytime.