Japanese Fried Chicken (Karaage)
Japanese Fried Chicken (Karaage)
Ingredients
For the Chicken
- 2 pounds boneless skinless chicken thighs
- 1 cup potato starch, for coating, plus more as needed
- 4 cups vegetable oil, for deep frying, or as needed
For the Marinade
- 2 tablespoons sake
- 1 1/2 tablespoons soy sauce
- 2 teaspoons granulated sugar
- 3 garlic, cloves, grated
- 1 tablespoon ginger, grated
For the Batter
- 1 egg
- 2/3 cup potato starch
For the Honey Wasabi Mayo
- 1/2 cup mayonnaise, preferably Kewpie mayo
- 1 tablespoon honey
- 1/2 teaspoon wasabi paste
- 1 teaspoon furikake, optional, for garnish or mixed into sauce
Instructions
- 1
Cut the boneless skinless chicken thighs into bite-sized cubes, about 1 1/2 to 2 inches each.
⏱️ 10 min
- 2
In a medium bowl, combine the sake, soy sauce, granulated sugar, grated garlic, and grated ginger for the marinade. Add the chicken pieces and toss to coat evenly. Cover the bowl and refrigerate to marinate overnight, or for at least 8 hours.
⏱️ 5 min
- 3
The next day, prepare the batter. In a separate bowl, whisk together the egg and 2/3 cup potato starch until a thick paste forms.
⏱️ 3 min
- 4
Add the marinated chicken (without draining excess marinade) to the batter and toss until each piece is thoroughly coated.
⏱️ 2 min
- 5
Place about 1 cup of plain potato starch in a shallow dish. Working in batches, dredge each battered chicken piece in the potato starch, ensuring it's completely covered. Shake off any excess.
⏱️ 5 min
- 6
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 320°F. Ensure you have at least 2-3 inches of oil for proper frying.
⏱️ 5 min•🌡️ 320
- 7
Carefully add a single layer of chicken pieces to the hot oil, being careful not to overcrowd the pot. Fry for 2 minutes until lightly golden.
⏱️ 2 min•🌡️ 320
- 8
Remove the chicken from the oil with a slotted spoon or spider and transfer to a wire rack set over a baking sheet to drain. Repeat with remaining chicken.
⏱️ 1 min
- 9
Increase the oil temperature to 350°F.
⏱️ 2 min•🌡️ 350
- 10
Return the chicken to the hot oil in batches and fry for an additional 3-4 minutes, or until deeply golden brown and crispy. The internal temperature of the chicken should reach 165°F.
⏱️ 4 min•🌡️ 350
- 11
While the chicken is frying, prepare the Honey Wasabi Mayo. In a small bowl, whisk together the mayonnaise, honey, and wasabi paste until well combined.
⏱️ 2 min
- 12
Once all the chicken is fried, serve immediately with the Honey Wasabi Mayo for dipping. Optionally, sprinkle with furikake as a garnish or mix it into the mayo for added flavor.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Japanese Fried Chicken (Karaage)
For the Chicken
- 2 pounds boneless skinless chicken thighs
- 1 cup potato starch, for coating, plus more as needed
- 4 cups vegetable oil, for deep frying, or as needed
For the Marinade
- 2 tablespoons sake
- 1 1/2 tablespoons soy sauce
- 2 teaspoons granulated sugar
- 3 garlic, cloves, grated
- 1 tablespoon ginger, grated
For the Batter
- 1 egg
- 2/3 cup potato starch
For the Honey Wasabi Mayo
- 1/2 cup mayonnaise, preferably Kewpie mayo
- 1 tablespoon honey
- 1/2 teaspoon wasabi paste
- 1 teaspoon furikake, optional, for garnish or mixed into sauce
Instructions
- 1
Cut the boneless skinless chicken thighs into bite-sized cubes, about 1 1/2 to 2 inches each.
⏱️ 10 min - 2
In a medium bowl, combine the sake, soy sauce, granulated sugar, grated garlic, and grated ginger for the marinade. Add the chicken pieces and toss to coat evenly. Cover the bowl and refrigerate to marinate overnight, or for at least 8 hours.
⏱️ 5 min - 3
The next day, prepare the batter. In a separate bowl, whisk together the egg and 2/3 cup potato starch until a thick paste forms.
⏱️ 3 min - 4
Add the marinated chicken (without draining excess marinade) to the batter and toss until each piece is thoroughly coated.
⏱️ 2 min - 5
Place about 1 cup of plain potato starch in a shallow dish. Working in batches, dredge each battered chicken piece in the potato starch, ensuring it's completely covered. Shake off any excess.
⏱️ 5 min - 6
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 320°F. Ensure you have at least 2-3 inches of oil for proper frying.
⏱️ 5 min•🌡️ 320 - 7
Carefully add a single layer of chicken pieces to the hot oil, being careful not to overcrowd the pot. Fry for 2 minutes until lightly golden.
⏱️ 2 min•🌡️ 320 - 8
Remove the chicken from the oil with a slotted spoon or spider and transfer to a wire rack set over a baking sheet to drain. Repeat with remaining chicken.
⏱️ 1 min - 9
Increase the oil temperature to 350°F.
⏱️ 2 min•🌡️ 350 - 10
Return the chicken to the hot oil in batches and fry for an additional 3-4 minutes, or until deeply golden brown and crispy. The internal temperature of the chicken should reach 165°F.
⏱️ 4 min•🌡️ 350 - 11
While the chicken is frying, prepare the Honey Wasabi Mayo. In a small bowl, whisk together the mayonnaise, honey, and wasabi paste until well combined.
⏱️ 2 min - 12
Once all the chicken is fried, serve immediately with the Honey Wasabi Mayo for dipping. Optionally, sprinkle with furikake as a garnish or mix it into the mayo for added flavor.
⏱️ 1 min