Japanese Karaage Fried Chicken Recipe
I’ve always loved fried chicken, but when I first tried Japanese karaage, I realized just how different fried chicken could be. Unlike the thick, crunchy coating of American-style fried chicken, karaage is light, crispy, and packed with flavor. The chicken is marinated in a mix of soy sauce, ginger, and garlic, then coated in potato starch and fried to golden perfection.The first time I made karaage at home, I wasn’t sure if I’d get it right. I had only ever eaten it at restaurants, and I thought the crispiness might be difficult to achieve. But after some trial and error, I figured out the key to making it just like the kind served in Japanese izakayas. Now, it’s one of my go-to dishes whenever I want something crispy and flavorful without the heaviness of traditional fried chicken.
Equipment
- A deep frying pan or wok
- A wire rack or paper towels for draining
- Mixing bowls
- A knife and cutting board
- Tongs or chopsticks for handling the chicken
- A thermometer for checking oil temperature
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 2 tbsp soy sauce
- 1 tbsp sake (or mirin)
- 1 tsp grated fresh ginger
- 1 clove garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup potato starch (or cornstarch)
- Vegetable or canola oil (enough for frying)
- Lemon wedges
- Japanese mayo (Kewpie)
- Shredded cabbage
Instructions
- Cut the chicken thighs into bite-sized pieces (about 1.5-inch cubes).
- Place the chicken in a bowl and season with soy sauce, sake (or mirin), grated ginger, minced garlic, salt, and black pepper.
- Mix well and let the chicken marinate for at least 30 minutes (or up to 2 hours for deeper flavor).
- Place the potato starch in a shallow dish.
- Remove the chicken from the marinade, letting the excess drip off.
- Dredge each piece in the potato starch, ensuring an even coating.
- In a deep frying pan or wok, heat about 2 inches of oil to 350°F (175°C).
- Test the oil by dropping in a small piece of coated chicken—if it sizzles immediately, the oil is ready.
- Fry the chicken in batches to avoid overcrowding. Cook for about 3-4 minutes per side, until golden brown and crispy.
- Remove the chicken and drain on a wire rack or paper towels.
- Increase the oil temperature to 375°F (190°C).
- Fry the chicken again for 1-2 minutes to make it extra crispy.
- Serve the karaage hot with lemon wedges, Japanese mayo, and shredded cabbage.
- Enjoy with rice or your favorite dipping sauce.