Description
Japanese Fried Chicken (Karaage) is a crispy, juicy, and deeply flavorful dish made by marinating chicken in a savory-ginger mix and double-frying it for an extra crunch. It’s a popular comfort food that’s great for dinner, snacking, or as part of a bento box.
Ingredients
- 500 g boneless chicken thighs, with skin on, cut into bite‑sized pieces
- 3 tablespoons soy sauce
- 2 tablespoons sake
- 1 tablespoon mirin
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic, finely grated
- Pinch of salt
- Pinch of black pepper
- 1 egg, lightly beaten
- 40 g all‑purpose flour
- 60 g potato starch (or cornstarch)
- Vegetable oil for deep frying
Instructions
- Trim any excess fat from the chicken, pat dry, and cut into 3–4 cm pieces.
- In a bowl, mix soy sauce, sake, mirin, sesame oil, ginger, garlic, salt, and pepper. Add chicken, massage to coat, cover, and marinate in the fridge for at least 30 minutes (up to 1 hour).
- Remove chicken from marinade and shake off excess. Add beaten egg to the chicken and mix well. Combine flour and potato starch, then coat each piece thoroughly, pressing the coating on gently.
- Heat oil to 160 °C (320 °F). Fry chicken in small batches for 2.5–3 minutes, until just cooked but not browned. Remove and drain on paper towels or rack.
- Let the chicken rest for 3–4 minutes to firm up the coating.
- Increase oil temperature to 190–200 °C (374–392 °F). Fry the chicken again for 30 seconds to 1 minute until golden and crispy. Drain again.
- Serve hot with lemon wedges or shredded cabbage if desired.
Notes
- Marinate longer (overnight) for deeper flavor.
- Use chicken breast for a leaner option, but adjust frying time to avoid dryness.
- Substitute mirin with a bit of sugar if unavailable.
- Double frying ensures crispiness without overcooking.
- Reheat in oven or air fryer to retain crisp texture.
