Chicken Karaage Recipe
Japanese · Main course · 35 min total
Japanese-style fried chicken marinated in soy sauce, ginger, and garlic, then coated in potato starch for an ultra-crispy finish. This recipe delivers juicy, flavorful chicken perfect as a main or appetizer.
20
min prep
min prep
15
min cook
min cook
4
servings
servings
420
kcal/serving
kcal/serving
Ingredients
- 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 3 tbsp soy sauce
- 1 tbsp sake
- 1 tbsp grated fresh ginger
- 2 cloves garlic, grated
- 1 tbsp sugar
- 1/2 cup potato starch or cornstarch
- Neutral oil for deep frying (e.g., canola or vegetable oil)
- Lemon wedges for serving
- Shichimi togarashi (optional)
Instructions
- In a medium bowl, combine soy sauce, sake, ginger, garlic, and sugar. Add chicken pieces and toss to coat. Marinate for at least 15 minutes (or up to 1 hour in the fridge).
- Heat oil in a deep pot to 350°F (175°C). Place potato starch in a shallow dish.
- Remove chicken from marinade, letting excess drip off. Coat each piece evenly with potato starch, shaking off excess.
- Fry chicken in batches without crowding, about 4-5 minutes, until golden brown and cooked through. Drain on paper towels.
- Serve hot with lemon wedges and shichimi togarashi if desired.
Tips
- For extra crispiness, double-fry: fry at 320°F for 3 minutes, rest 5 minutes, then fry at 350°F for 2 minutes.
- Potato starch gives the crispiest crust; cornstarch is a good substitute.
- Serve with shredded cabbage and Japanese mayonnaise for a classic pairing.
AI estimate may be inaccurate · Terms