Umami Bomb Karaage with Dashi Miso Glaze
These intensely savory Japanese fried chicken bites, or Karaage, are marinated in a potent blend of soy, sake, and ginger. They are then coated in a light, crispy crust and finished with a rich, umami-forward glaze made from dashi and miso.
Prep Time
90 min
Difficulty
Hard
Servings
4
Calories
450 kcal
Instructions
- 1
Cut chicken thighs into bite-sized pieces. In a large bowl, combine soy sauce, sake, grated ginger, and grated garlic. Add chicken pieces and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
~30 min - 2
In a shallow dish, mix potato starch and all-purpose flour.
- 3
Drain excess marinade from chicken. Dredge each chicken piece thoroughly in the starch-flour mixture, ensuring an even coating.
~5 min - 4
Heat vegetable oil in a deep fryer or large, heavy-bottomed pot to 340°F (170°C).
~10 min - 5
Carefully add chicken pieces to the hot oil in batches, being careful not to overcrowd the pot. Fry for 4-5 minutes, or until golden brown and cooked through. Use a slotted spoon to remove chicken and drain on paper towels.
~10 min - 6
Increase oil temperature to 375°F (190°C). Fry the chicken again for another 1-2 minutes until extra crispy.
~2 min - 7
While the chicken is frying, prepare the glaze. In a small saucepan, whisk together dashi powder and hot water until dissolved. Stir in white miso paste, mirin, and sugar.
~5 min - 8
Heat the glaze over medium heat, stirring constantly, until it thickens slightly, about 2-3 minutes. Do not boil.
~3 min - 9
In a clean bowl, toss the hot, crispy karaage with the dashi miso glaze until evenly coated. Serve immediately.
~2 min
Tips
- For an extra crisp coating, you can double-fry the karaage. The first fry cooks the chicken, and the second fry at a higher temperature crisps up the exterior.
- The dashi miso glaze is best served warm and fresh. If you have leftovers, store the glaze separately and reheat gently before tossing with the karaage.
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