Japanese Miso Fried Chicken Karaage Recipe

Time
60 mins

Japanese-style fried chicken with a succulent interior and a crisp golden buttermilk coating, seasoned with miso, Honteri and ginger.

  • 250g boneless & skinless chicken thighs
  • 100ml sake
  • 50ml Mizkan Honteri
  • 50g white miso
  • 100ml buttermilk
  • 50g ginger
  • 100g potato starch or corn starch
  1. Remove and discard extra fat and skin and cut each skin-on chicken thigh into 5-6 pieces, about 1½-inch (4 cm) pieces.
  2. Peel and grate the ginger, and in a medium bowl combine the sake, Honteri, miso, buttermilk and the grated ginger. Mix well then add the chicken pieces to marinate. Keep in the fridge for 24 hours to allow the marinade to really get deep into the chicken.
  3. After 24 hours, in a tray or bowl add the corn starch or potato starch. In a deep fat fryer, heat the oil to 170ºC and when the oil is hot, drain the chicken and coat each piece with the corn/potato starch. Make sure the chicken is all covered by the starch so when you put the chicken into the oil, it won’t splatter. Slowly deep fry the chicken 4-5 pieces at a time to keep the oil hot and until the chicken is a light golden colour. Transfer the chicken to a wire rack or paper towel to drain excess oil. Let the chicken cook with remaining heat while you work on the rest of chicken.
  4. When all the chicken done for the first round deep fry again for the second time for 45 seconds only until crispy and golden brown. Drain, then plate, serve and enjoy!

Ingredients

  • 250g boneless & skinless chicken thighs
  • 100ml sake
  • 50ml Mizkan Honteri
  • 50g white miso
  • 100ml buttermilk
  • 50g ginger
  • 100g potato starch or corn starch

Method

  1. Remove and discard extra fat and skin and cut each skin-on chicken thigh into 5-6 pieces, about 1½-inch (4 cm) pieces.
  2. Peel and grate the ginger, and in a medium bowl combine the sake, Honteri, miso, buttermilk and the grated ginger. Mix well then add the chicken pieces to marinate. Keep in the fridge for 24 hours to allow the marinade to really get deep into the chicken.
  3. After 24 hours, in a tray or bowl add the corn starch or potato starch. In a deep fat fryer, heat the oil to 170ºC and when the oil is hot, drain the chicken and coat each piece with the corn/potato starch. Make sure the chicken is all covered by the starch so when you put the chicken into the oil, it won’t splatter. Slowly deep fry the chicken 4-5 pieces at a time to keep the oil hot and until the chicken is a light golden colour. Transfer the chicken to a wire rack or paper towel to drain excess oil. Let the chicken cook with remaining heat while you work on the rest of chicken.
  4. When all the chicken done for the first round deep fry again for the second time for 45 seconds only until crispy and golden brown. Drain, then plate, serve and enjoy!