Crispy Chicken Karaage (Japanese Fried Chicken)

Tender pieces of Japanese-style fried chicken served with a spicy mayo and savory-sweet eel sauce for dipping, creating a flavorful and satisfying dish.

5 from 1 vote

Crispy Chicken Karaage (Japanese Fried Chicken)

Chicken karaage is Japanese fried chicken made from bite-size thighs marinated in soy sauce, sake, ginger, and garlic, then dredged in potato starch and fried twice. The starch fries up lighter than flour and holds its crunch. About 30 minutes to marinate, 15 minutes to fry.

Prep Time6

Cook Time15

Total Time21

Course: Appetizer, Main Course

Cuisine: Japanese

Servings:

Calories: 621kcal

Author: Rose Sioson

Equipment

1 MIxing Bowl (for marination)
1 deep frying pan

Ingredients

1 pound boneless, skinless chicken thighs, cut into bite-sized pieces 450g
2 tablespoon soy sauce
2 tablespoon sake (Japanese rice wine)
1 tablespoon grated fresh ginger
2 cloves garlic, grated
1 cup potato starch or cornstarch
1 teaspoon salt
Vegetable oil, for frying or avocado oil for less guilt frying

Instructions

Cut the chicken thighs into pieces about 1½ inches across, keeping them close to the same size so they finish together.
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
Combine the chicken with the soy sauce, sake, grated ginger, and grated garlic. Cover and refrigerate 30 minutes, or up to overnight.
2 tbsp soy sauce, 2 tbsp sake (Japanese rice wine), 1 tbsp grated fresh ginger, 2 cloves garlic, grated
Mix the potato starch with a pinch of salt in a shallow dish. For a craggier crust, sprinkle in about 1 teaspoon of water and rub it through with your fingers until small crumbs form.
1 cup potato starch or cornstarch, 1 tsp salt
Lift the chicken out of the marinade and blot each piece with a paper towel. Wet chicken makes the starch pasty and it slides off in the oil.
Press the starch onto each piece. Set the coated chicken on a plate and let it rest 2 to 3 minutes so the starch hydrates and grips.
Heat at least 1½ inches of oil in a heavy pot to 350°F.
Vegetable oil, for frying or avocado oil for less guilt frying
Fry in batches in a single uncrowded layer for 3 to 4 minutes, until pale gold. Don't move the pieces for the first 30 seconds. Transfer to a wire rack.
Rest the chicken 3 to 5 minutes while you bring the oil up to 375°F.
Fry again in batches for 60 to 90 seconds, until deep golden and crisp. Check the thickest piece reaches 165°F. Drain on the wire rack and salt while hot.
Serve right away with lemon wedges and your dips.

Notes

Starch. Potato starch gives the lightest, most brittle crust and holds it as the chicken cools. Cornstarch works and comes out slightly denser. Do not substitute potato flour, which is a different product and turns gummy in oil.

Sake. Dry sherry or Chinese rice wine both work. Skip it if you need to and add a splash of water so the marinade still coats every piece. Use regular drinking sake rather than cooking sake, which has salt added and pushes the whole thing too salty.

Oil temperature. The two temperatures are the method. If the oil drops between batches, wait for it to come back before adding more chicken, or the coating absorbs oil instead of crisping.

Make ahead. Marinate up to a day in advance, but coat in starch only right before frying.

Storage. Fridge 3 to 4 days, freezer up to 3 months. Reheat in the air fryer at 375°F for 4 to 6 minutes, or the oven at 375°F for 8 to 10. Karaage is also meant to be eaten cold, so leftovers go straight into a lunchbox.

Nutrition