Karaage
Japanese Fried Chicken
Authentic Japanese Karaage, featuring tender chicken thigh pieces marinated in a savory blend of soy sauce, sake, ginger, and garlic, then coated in potato starch and double-fried to achieve an incredibly crispy exterior and juicy interior. A beloved izakaya (Japanese pub) staple.
🧂 Ingredients
- 500 g Boneless, skinless chicken thighs(Cut into bite-sized pieces (about 3-4 cm).)
- 3 tbsp Soy sauce(Use a good quality Japanese soy sauce.)
- 2 tbsp Sake(Cooking sake is fine.)
- 1 tbsp Fresh ginger(Finely grated.)
- 2 cloves Garlic(Finely minced or grated.)
- 100 g Potato starch (Katakuriko)(Essential for the signature crispiness. If unavailable, cornstarch can be substituted, but potato starch is preferred.)
- For frying Neutral oil(Such as canola, vegetable, or rice bran oil. Enough for deep frying (at least 5-7 cm depth in the pot).)
- for serving Lemon wedges(Optional, but traditional.)
- for serving Japanese mayonnaise(Optional, but a popular accompaniment.)
👨🍳 Instructions
- 1
Prepare the marinade: In a medium bowl, whisk together the soy sauce, sake, grated ginger, and minced garlic. Add the bite-sized chicken thigh pieces and toss to coat thoroughly. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
⏱️ 5 minutes prep + 30 minutes marinating - 2
Prepare for frying: Place the potato starch in a shallow dish or a large ziplock bag. Remove the marinated chicken from the bowl, letting excess marinade drip off slightly (do not wipe it dry). Dredge each piece of chicken in the potato starch, ensuring it's evenly coated on all sides. Shake off any excess starch.
⏱️ 5 minutes - 3
First Fry: Heat about 5-7 cm of neutral oil in a deep pot or wok over medium heat to 160°C (320°F). Carefully add the coated chicken pieces in batches, ensuring not to overcrowd the pot. Fry for about 3-4 minutes, until the coating is lightly set and pale golden. Remove the chicken with a slotted spoon or spider strainer and place on a wire rack set over a baking sheet to drain and rest. This initial fry cooks the chicken through.
⏱️ 6-8 minutes (depending on batch size) - 4
Second Fry: Increase the oil temperature to 180°C (356°F). Once the oil is hot, carefully return the partially fried chicken to the pot, again in batches. Fry for another 1-2 minutes, or until the coating is deeply golden brown and very crispy. This second fry ensures maximum crispiness. Remove the karaage and drain on the wire rack.
⏱️ 2-4 minutes (depending on batch size) - 5
Serve immediately: Arrange the hot, crispy karaage on a serving platter. Serve with lemon wedges for squeezing over the chicken and a side of Japanese mayonnaise, if desired. Karaage is best enjoyed fresh and hot.
⏱️ 2 minutes
💡 Pro Tips
- ✓The double-frying technique is crucial for achieving the signature ultra-crispy exterior while keeping the inside juicy.
- ✓Potato starch (Katakuriko) creates a lighter, crispier coating than wheat flour or cornstarch.
- ✓Ensure the oil is at the correct temperature for both frying stages. Too low, and the chicken will be greasy; too high, and the coating will burn before the chicken is cooked.
- ✓Allowing the chicken to rest between the first and second fry helps the coating set and prevents it from falling off.
- ✓Karaage is best served immediately after the second fry for optimal texture and flavor.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a citrusy kick, add a teaspoon of yuzu kosho (yuzu pepper paste) to the marinade.
- Experiment with adding a splash of mirin or a pinch of sugar to the marinade for a slightly sweeter profile.
- Some recipes include a beaten egg in the marinade for added richness.