Super Crispy Japanese Fried Chicken

Ingredients

6 chicken drumsticks

4 chicken thighs

Vegetable oil, sunflower oil or corn oil, for deep frying

Lemon wedges, to serve

Japanese mayonnaise, to serve

The Marinade

2 tablespoons light soy sauce

2 tablespoons sake or rice wine

Drizzle sesame oil

1 thumb-size piece ginger, finely grated

2 cloves garlic, finely grated

1 teaspoon sugar

Pinch salt

Pinch black pepper

The Coating

Plain flour

Cornflour

PREPARATION

Method

1. Marinate the Chicken

In a large bowl combine light soy sauce, sake, sesame oil, grated ginger, grated garlic, sugar, salt and black pepper.

Add the chicken pieces and massage thoroughly so the marinade coats evenly.

Ideally marinate overnight in the fridge. If short on time, leave for at least 30 minutes.

2. Prepare the Coating

In a large bowl mix plain flour and cornflour together. The flour provides structure, while cornflour creates extra crispiness.

Remove each piece of chicken from the marinade and coat thoroughly in the flour mixture.

Press the coating onto the surface to ensure full coverage. Shake off excess flour before frying.

COOKING

3. Heat the Oil

Heat oil to approximately 180°C.

To test without a thermometer, place the tip of a wooden chopstick into the oil. If it bubbles

immediately, the oil is ready.

4. Fry in Stages

Carefully lower the chicken into the hot oil.

Once added, reduce the heat to medium or medium-low. This allows the chicken to cook gently through to the bone without burning the exterior.

Cook for 10 to 15 minutes depending on size. The chicken should begin to float as it cooks.

5. Final Crisp

Increase the heat back to medium-high for the final 2 to 3 minutes.

This second high heat stage crisps the coating and deepens the golden colour.

Remove and drain on a rack or kitchen paper.

6. Serve

Serve hot with lemon wedges and Japanese mayonnaise.

An Asian-style slaw on the side helps balance the richness.

School of Wok Tips

• Start frying at high heat, then lower it to cook through to the bone evenly.

• Bring the heat back up at the end for maximum crispiness.

• Coat generously in flour and cornflour but shake off excess before frying.

• Allow the chicken to float naturally in the oil before removing.

FAQs

What makes Japanese fried chicken different?

Japanese karaage uses soy, sake, ginger and garlic in the marinade, creating deep savoury flavour before frying.

Why fry at two different temperatures?

The initial high heat seals the coating, the lower heat cooks the meat through, and the final high heat crisps the exterior.

How do I know the chicken is cooked through?

The chicken should float in the oil and the juices should run clear when pierced near the bone.