Karaage (Japanese Fried Chicken)
Karaage (Japanese Fried Chicken)
Ingredients
For the Karaage
- 4 chicken thigh, cut into bite-size pieces
- 1 tablespoon ginger, grated
- 1 tablespoon garlic, grated
- 2 tablespoons soy sauce
- 1 tablespoon sake
- 1 tablespoon mirin
- 1/2 teaspoon sugar
- 3-4 tablespoons potato starch, (katakuriko)
- as needed vegetable oil, for frying
- 1 lemon, for serving, cut into wedges
Instructions
- 1
Cut the chicken thigh into bite-size pieces and place them in a medium-sized bowl.
⏱️ 5 min
- 2
Add the grated ginger, grated garlic, soy sauce, sake, mirin, and sugar to the bowl with the chicken. Mix thoroughly by hand, ensuring all chicken pieces are well coated with the marinade. Let the chicken marinate at room temperature for 30 minutes.
⏱️ 5 min
- 3
After the marinating time, add 3-4 tablespoons of potato starch (katakuriko) to the marinated chicken. Mix well until each piece of chicken is evenly coated with the starch.
⏱️ 5 min
- 4
Heat enough vegetable oil for frying in a deep pot or Dutch oven over medium-high heat. To check if the oil is ready, insert a wooden chopstick; if small bubbles form around it, the oil is at the correct temperature (approximately 170-180°C).
⏱️ 5 min•🌡️ 175
- 5
Carefully place a batch of chicken pieces into the hot oil, ensuring not to overcrowd the pot. Fry the chicken for approximately 3 minutes, or until it turns a light golden brown. Remove the chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil. Repeat with the remaining chicken batches.
⏱️ 3 min•🌡️ 175
- 6
Increase the oil temperature to 180°C. Return the previously fried chicken pieces to the hotter oil for a second fry. Fry for an additional 30-60 seconds until the chicken is a darker golden brown and extra crispy. This second fry ensures maximum crispiness.
⏱️ 2 min•🌡️ 180
- 7
Remove the extra crispy fried chicken from the oil and place it back on the wire rack to drain. Serve hot, garnished with fresh lemon wedges on the side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Karaage (Japanese Fried Chicken)
For the Karaage
- 4 chicken thigh, cut into bite-size pieces
- 1 tablespoon ginger, grated
- 1 tablespoon garlic, grated
- 2 tablespoons soy sauce
- 1 tablespoon sake
- 1 tablespoon mirin
- 1/2 teaspoon sugar
- 3-4 tablespoons potato starch, (katakuriko)
- as needed vegetable oil, for frying
- 1 lemon, for serving, cut into wedges
Instructions
- 1
Cut the chicken thigh into bite-size pieces and place them in a medium-sized bowl.
⏱️ 5 min - 2
Add the grated ginger, grated garlic, soy sauce, sake, mirin, and sugar to the bowl with the chicken. Mix thoroughly by hand, ensuring all chicken pieces are well coated with the marinade. Let the chicken marinate at room temperature for 30 minutes.
⏱️ 5 min - 3
After the marinating time, add 3-4 tablespoons of potato starch (katakuriko) to the marinated chicken. Mix well until each piece of chicken is evenly coated with the starch.
⏱️ 5 min - 4
Heat enough vegetable oil for frying in a deep pot or Dutch oven over medium-high heat. To check if the oil is ready, insert a wooden chopstick; if small bubbles form around it, the oil is at the correct temperature (approximately 170-180°C).
⏱️ 5 min•🌡️ 175 - 5
Carefully place a batch of chicken pieces into the hot oil, ensuring not to overcrowd the pot. Fry the chicken for approximately 3 minutes, or until it turns a light golden brown. Remove the chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil. Repeat with the remaining chicken batches.
⏱️ 3 min•🌡️ 175 - 6
Increase the oil temperature to 180°C. Return the previously fried chicken pieces to the hotter oil for a second fry. Fry for an additional 30-60 seconds until the chicken is a darker golden brown and extra crispy. This second fry ensures maximum crispiness.
⏱️ 2 min•🌡️ 180 - 7
Remove the extra crispy fried chicken from the oil and place it back on the wire rack to drain. Serve hot, garnished with fresh lemon wedges on the side.
⏱️ 1 min