Karaage Recipe
Japanese · Main course · 35 min total
Japanese-style fried chicken marinated in soy sauce, ginger, and garlic, then double-fried for an extra crispy texture. Perfect as an appetizer or main dish.
20
min prep
min prep
15
min cook
min cook
4
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp soy sauce
- 1 tbsp sake
- 1 tbsp grated fresh ginger
- 2 cloves garlic, minced
- 1/2 cup potato starch or cornstarch
- 4 cups vegetable oil, for deep frying
- 1 lemon, cut into wedges
- Shichimi togarashi (Japanese seven spice), optional
Instructions
- In a bowl, combine soy sauce, sake, ginger, and garlic. Add chicken pieces and toss to coat. Marinate for at least 15 minutes.
- Place potato starch in a shallow dish. Dredge each piece of chicken in starch, shaking off excess.
- Heat oil in a deep pot to 350°F (175°C). Fry chicken in batches for 2-3 minutes until light golden. Remove and drain on paper towels.
- Increase oil temperature to 375°F (190°C). Fry chicken again for 1-2 minutes until deep golden and crispy. Drain.
- Serve hot with lemon wedges and shichimi togarashi if desired.
Tips
- Double frying ensures a crispy coating that stays crunchy even after cooling.
- Use potato starch for a lighter, crispier texture; cornstarch works as a substitute.
- Karaage is best served immediately, but leftovers can be reheated in an oven or air fryer.
AI estimate may be inaccurate · Terms