Chicken Karaage
Crispy, golden, and deeply flavorful, Chicken Karaage is a Japanese fried chicken dish marinated in soy, garlic, and ginger, then fried twice for maximum crunch. It makes the perfect snack, party dish, or quick dinner with a side of rice and shredded cabbage.
Ingredients
- 1 lb 450g boneless chicken thighs, cut into bite-sized pieces
- ¼ cup 60ml soy sauce
- 2 tbsp 30ml sake or rice wine
- 1 tbsp grated fresh ginger
- 2 cloves garlic grated
- ½ cup 60g potato starch or cornstarch
- Vegetable oil for frying about 4 cups/1L for deep frying
- Lemon wedges for serving optional
Instructions
Marinate Chicken
- In a medium bowl, I mix ¼ cup soy sauce, 2 tbsp sake, 1 tbsp grated ginger, and 2 grated garlic cloves. I add 1 lb chicken thigh pieces, coating well, cover, and refrigerate for 30 minutes to 2 hours for deep flavor in this crispy chicken.
Coat Chicken
- I remove the chicken from the marinade and pat dry with paper towels. I toss the pieces in ½ cup potato starch, ensuring a light, even coating, and shake off excess for this fried Chicken Karaage.
Heat Oil
- I pour 4 cups vegetable oil into a deep pan, heating to 340°F (170°C). If no thermometer, I test by dropping a pinch of starch; it should sizzle gently for this crispy chicken.
First Fry
- In batches, I fry the chicken for 3–4 minutes until light golden, transferring to a wire rack or paper towels. This step cooks the chicken for this fried chicken.
Second Fry
- I increase the oil temperature to 375°F (190°C) and fry the chicken again for 1–2 minutes until golden and extra crispy. I drain on a wire rack for this Chicken Karaage.
Serve
- I serve the crispy chicken hot with lemon wedges and optional dipping sauces like spicy mayo or ponzu for this fried chicken.