Japanese Fried Chicken Karaage (Print)
Juicy chicken thighs marinated in ginger, garlic, and soy, then coated and fried to golden-brown perfection.
# Ingredients:
→ Chicken
01 -
500g boneless, skinless chicken thighs, cut into bite-sized pieces
→ Marinade
02 -
2 tablespoons soy sauce
03 -
2 tablespoons sake (Japanese rice wine)
04 -
1 tablespoon grated fresh ginger
05 -
2 cloves garlic, minced
06 -
1 tablespoon sesame oil
→ Coating
07 -
1/4 cup potato starch (or cornstarch)
08 -
1/4 cup all-purpose flour
→ Frying
09 -
Vegetable oil, for deep frying
→ Serving
10 -
Lemon wedges
11 -
Japanese mayonnaise (optional)
# Directions:
01 -
In a medium bowl, combine soy sauce, sake, grated ginger, minced garlic, and sesame oil, mixing thoroughly.
02 -
Add chicken pieces to the marinade, ensuring each piece is well coated. Cover the bowl and refrigerate for at least 30 minutes, preferably 2-4 hours for deeper flavor.
03 -
In a separate bowl, mix potato starch and all-purpose flour until well combined.
04 -
Heat vegetable oil in a deep pan or wok to 170°C (340°F). Use enough oil to submerge chicken pieces halfway.
05 -
Remove chicken pieces from marinade, allowing excess to drip off. Dredge each piece thoroughly in the flour mixture, shaking off any excess.
06 -
Carefully add coated chicken pieces to the hot oil in small batches to avoid overcrowding. Fry for 4-5 minutes until golden brown and crispy. Maintain oil temperature between batches.
07 -
Transfer fried chicken to paper towels to drain excess oil. Serve immediately with lemon wedges and optional Japanese mayonnaise for dipping.
# Notes:
01 -
For best results, marinate the chicken overnight to allow flavors to fully penetrate.
02 -
Double-frying (frying once, resting, then frying again) creates an extra crispy exterior.
03 -
Karaage can be served hot or cold and makes excellent bento box or picnic food.