Description
This traditional Japanese Fried Chicken recipe, known as Karaage, features juicy boneless chicken thighs marinated in a flavorful blend of soy sauce, sake, ginger, garlic, and mirin. The chicken is coated in potato starch for a perfectly crispy texture and deep-fried until golden brown. Served with lemon wedges, Japanese mayonnaise, and optional Shichimi Togarashi spice, this dish offers an irresistible combination of savory, tangy, and umami flavors that makes for a perfect appetizer or main dish.
Ingredients
Chicken and Marinade
- 2 lb chicken thighs (skin-on, de-boned, and cut into 1 inch pieces)
- 2 ¾ fl oz soy sauce
- 1 fl oz sake
- 8 g fresh grated ginger
- 10 g grated garlic
- ⅓ fl oz mirin
Coating and Frying
- 200 g potato starch (or cornstarch)
- Vegetable oil (for deep frying, about 1 ½ inches in a pot)
Serving
- Lemon wedges
- Japanese mayonnaise (Kewpie brand recommended)
- Shichimi Togarashi (optional, for an extra kick)
Instructions
- Prepare Chicken: De-bone your 2 lb chicken thighs and cut them into 1-inch, bite-sized pieces to ensure even cooking and easy eating.
- Make the Marinade: In a bowl, mix together 2 ¾ fl oz soy sauce, 1 fl oz sake, 8 g freshly grated ginger, 10 g grated garlic, and ⅓ fl oz mirin until well combined, forming a flavorful marinade base.
- Marinate Chicken: Place the chicken pieces into a sealable container. Pour the marinade over the chicken, stir to coat all pieces evenly, seal the container, and refrigerate for at least 6 hours. Stir again at the 4-hour mark to ensure thorough marination.
- Heat Oil: Pour vegetable oil to a depth of about 1 ½ inches into a heavy-bottomed pot and heat it to 375°F (190°C), the ideal temperature for frying to achieve a crispy crust without absorbing excess oil.
- Coat Chicken: Pour 200 g of potato starch into a shallow bowl. Lightly dredge each marinated chicken piece in the starch, ensuring an even coating. Add more starch if needed to maintain enough for coating.
- Fry Chicken: Carefully and slowly lower each coated chicken piece into the hot oil. Avoid crowding the pot to maintain oil temperature and ensure even cooking. Fry each piece for 3-5 minutes depending on size, until golden brown and crispy.
- Drain Excess Oil: Remove the fried chicken pieces with a slotted spoon and place them on a cooling rack or paper towels to drain any excess oil and keep the crust crisp.
- Serve: Serve the karaage hot with fresh lemon wedges and a side of Japanese mayonnaise (Kewpie brand) topped with a sprinkle of Shichimi Togarashi for added spice if desired. Enjoy this crispy, flavorful Japanese classic!
Notes
- Marinating for at least 6 hours (or overnight) yields the best flavor and tenderness.
- Potato starch provides a crispier coating than regular flour, but cornstarch can be used as a substitute.
- Use a heavy-bottomed pot and monitor the oil temperature carefully to avoid burnt or greasy chicken.
- Do not overcrowd the pot during frying to maintain the correct oil temperature and prevent soggy coating.
- Serve immediately for the crispiest texture; karaage tends to lose crispness as it cools.
- Adjust Shichimi Togarashi amount according to your heat preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese