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Karaage (Japanese Fried Chicken)
Karaage (Japanese Fried Chicken)
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
105 minutes
Ultimate crispy Japanese fried chicken - master karaage two ways for perfect crunch.
Ingredients:
  • 1 clove garlic, finely grated
  • 1 tablespoon finely grated fresh ginger
  • 3 tablespoons soy sauce
  • 3 tablespoons sake
  • 1 tablespoon mirin
  • 0.125 teaspoon sesame oil
  • 0.25 teaspoon ground black pepper
  • 1 pinch cayenne pepper
  • 0.5 teaspoon white sugar
  • 0.25 teaspoon kosher salt
  • 1.25 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
  • 1 cup potato starch
  • 1 quart canola oil, or as needed
Instructions:
  • Combine garlic, ginger, soy sauce, sake, mirin, sesame oil, black pepper, cayenne, sugar, and salt in a medium bowl.
  • Coat the chicken evenly in the marinade, then refrigerate for 1 to 10 hours.
  • Prepare your dredging station: Lay a wire rack on top of a baking sheet lined with foil. Pour potato starch into a wide, shallow bowl.
  • Take the chicken out of the refrigerator and mix it with the marinade until coated. Coat 2-3 pieces at once in potato starch until fully covered, then shake off any extra starch and place the chicken on a wire rack. Repeat with the remaining pieces.
  • Tap the rack on the baking sheet to remove any excess starch, then chill the chicken in the refrigerator for 15 to 30 minutes.
  • Preheat oil in a deep fryer until it reaches 350 degrees F (175 degrees C).
  • Carefully fry chicken in batches in hot oil until crunchy and browned, about 3 to 4 minutes. Drain on paper towels before repeating with remaining chicken.

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