Karaage (Japanese Fried Chicken)
Karaage (Japanese Fried Chicken)
Ingredients
For the Chicken
- 500 g chicken thighs, cut into bite-sized pieces
For the Marinade
- 2 tablespoons soy sauce
- 2 tablespoons sake
- 1 teaspoon grated ginger
- 1 teaspoon grated garlic
- as needed salt
- as needed black pepper
For the Coating
- 1 part potato starch
- 1 part flour
For Frying
- as needed oil, for deep-frying
Instructions
- 1
Cut the 500g (1.1 lb) chicken thighs into bite-sized pieces.
⏱️ 5 min
- 2
Place the cut chicken pieces into a bowl.
⏱️ 1 min
- 3
Add the marinating ingredients to the chicken: 2 tablespoons soy sauce, 2 tablespoons sake, 1 teaspoon grated ginger, 1 teaspoon grated garlic, and season generously with salt and black pepper.
⏱️ 2 min
- 4
Mix all the ingredients thoroughly by hand, ensuring each chicken piece is well coated with the marinade.
⏱️ 3 min
- 5
Cover the bowl with plastic wrap and let the chicken marinate for at least 30 minutes.
⏱️ 30 min
- 6
In a separate bowl, combine equal parts potato starch and flour to prepare the coating mixture. Whisk them together until well combined.
⏱️ 2 min
- 7
Take each marinated chicken piece and dredge it completely in the potato starch and flour mixture, ensuring it is fully coated.
⏱️ 5 min
- 8
Gently shake off any excess coating from each chicken piece.
⏱️ 2 min
- 9
Heat oil in a deep pot or pan suitable for deep-frying to approximately 350-375°F (175-190°C).
⏱️ 5 min•🌡️ 360
- 10
Carefully place the coated chicken pieces into the hot oil, ensuring not to overcrowd the pot. Fry in batches if necessary.
⏱️ 1 min•🌡️ 360 - 11
Deep-fry the chicken until it turns deeply golden brown and crispy, about 5-7 minutes per batch, depending on size.
⏱️ 7 min•🌡️ 360
- 12
Once fried, remove the chicken pieces from the oil and place them on a wire rack set over a baking sheet to drain any excess oil.
⏱️ 1 min
- 13
Serve the juicy on the inside, crispy on the outside Karaage immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Karaage (Japanese Fried Chicken)
For the Chicken
- 500 g chicken thighs, cut into bite-sized pieces
For the Marinade
- 2 tablespoons soy sauce
- 2 tablespoons sake
- 1 teaspoon grated ginger
- 1 teaspoon grated garlic
- as needed salt
- as needed black pepper
For the Coating
- 1 part potato starch
- 1 part flour
For Frying
- as needed oil, for deep-frying
Instructions
- 1
Cut the 500g (1.1 lb) chicken thighs into bite-sized pieces.
⏱️ 5 min - 2
Place the cut chicken pieces into a bowl.
⏱️ 1 min - 3
Add the marinating ingredients to the chicken: 2 tablespoons soy sauce, 2 tablespoons sake, 1 teaspoon grated ginger, 1 teaspoon grated garlic, and season generously with salt and black pepper.
⏱️ 2 min - 4
Mix all the ingredients thoroughly by hand, ensuring each chicken piece is well coated with the marinade.
⏱️ 3 min - 5
Cover the bowl with plastic wrap and let the chicken marinate for at least 30 minutes.
⏱️ 30 min - 6
In a separate bowl, combine equal parts potato starch and flour to prepare the coating mixture. Whisk them together until well combined.
⏱️ 2 min - 7
Take each marinated chicken piece and dredge it completely in the potato starch and flour mixture, ensuring it is fully coated.
⏱️ 5 min - 8
Gently shake off any excess coating from each chicken piece.
⏱️ 2 min - 9
Heat oil in a deep pot or pan suitable for deep-frying to approximately 350-375°F (175-190°C).
⏱️ 5 min•🌡️ 360 - 10
Carefully place the coated chicken pieces into the hot oil, ensuring not to overcrowd the pot. Fry in batches if necessary.
⏱️ 1 min•🌡️ 360 - 11
Deep-fry the chicken until it turns deeply golden brown and crispy, about 5-7 minutes per batch, depending on size.
⏱️ 7 min•🌡️ 360 - 12
Once fried, remove the chicken pieces from the oil and place them on a wire rack set over a baking sheet to drain any excess oil.
⏱️ 1 min - 13
Serve the juicy on the inside, crispy on the outside Karaage immediately.
⏱️ 1 min