Description
Japanese Fried Chicken (Karaage) features juicy marinated chicken with a perfectly crisp, golden coating. This comfort food is easy to make and perfect for snacking, gatherings, or serving as a main dish.
Ingredients
500 g boneless, skinless chicken thighs, cut into bite-sized pieces
2 tbsp soy sauce
2 tbsp sake
1 tbsp grated ginger
2 cloves garlic, minced
1 tbsp sesame oil
¼ cup potato starch (or cornstarch)
¼ cup all-purpose flour
Vegetable oil, for frying
Lemon wedges, for serving
Optional: Japanese mayo for dipping
Instructions
- Mix soy sauce, sake, ginger, garlic, and sesame oil in a medium bowl to create the marinade.
- Add the chicken pieces, toss to coat, then cover and refrigerate for 30 minutes up to 4 hours.
- Combine potato starch and flour in a separate bowl.
- Heat vegetable oil to 170°C (340°F) in a deep pan or wok.
- Remove chicken from the marinade, coat each piece in the starch-flour mix, and shake off any excess.
- Fry the chicken in batches for 4–5 minutes until golden and crispy, being careful not to overcrowd the pan.
- Drain the pieces on paper towels or a wire rack, then serve immediately with lemon wedges and optional Japanese mayo.
Notes
- Shio Karaage: Swap soy sauce for salt and sake for a simpler flavor.
- Zangi (Hokkaido style): Add extra garlic and a touch of red pepper for a spicier kick.
- Tatsutaage: Use only potato starch for a lighter crunch and subtle sweetness.
- Tebasaki: Make it with chicken wings instead of thigh pieces, often glazing them afterward.
- Tofu or Mushroom Karaage: Replace chicken with tofu or mushrooms, keeping the marinade and frying method the same.
- Store leftovers in an airtight container for up to 3 days. For freezing, place pieces in a single layer, freeze, then transfer to a freezer bag. Reheat in an oven or air fryer at 180°C (350°F) for 5–10 minutes to preserve crispiness.
- Prep Time: 10 minutes + marinating time
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 80mg
