Chicken Karaage: Japan's Fried Delight
Chicken Karaage is a beloved Japanese fried chicken dish, featuring tender, juicy, skin-on chicken thigh pieces marinated in a savory blend and fried to an irresistible golden crisp. It is a perfect balance of taste, texture, and aroma.
Ingredients
- 500 g boneless skin-on chicken thighs cut into 1.5-2 inch pieces
- 2 tbsp soy sauce
- 1 tbsp sake or mirin
- 1 tsp grated fresh ginger
- 1 clove grated garlic
- 0.25 tsp black pepper
- 0.5 cup potato starch or cornstarch
- 3 cup vegetable oil for deep frying
Instructions
- Pat chicken pieces dry with paper towels. In a medium bowl, combine soy sauce, sake, grated ginger, grated garlic, and black pepper. Add the chicken pieces and mix well to coat. Marinate for at least 30 minutes at room temperature, or cover and refrigerate for up to 4 hours.
- When ready to fry, pour potato starch into a shallow dish. Working with a few pieces at a time, dredge the marinated chicken in the potato starch, ensuring it's thoroughly coated. Shake off any excess starch.
- Heat vegetable oil in a deep pot or Dutch oven over medium-high heat to 340-350°F (170-175°C).
- Carefully add chicken pieces to the hot oil, making sure not to overcrowd the pot. Fry in batches if necessary to maintain oil temperature.
- Fry for 4-6 minutes, turning occasionally, until the chicken is golden brown, crispy, and cooked through (internal temperature reaches 165°F/74°C).
- Using a slotted spoon or spider, transfer the cooked Karaage to a wire rack set over paper towels to drain excess oil.
- Serve immediately with lemon wedges or Japanese mayonnaise, if desired.
Notes
For the juiciest Karaage, use skin-on, boneless chicken thighs and avoid double frying. Marinate for at least 30 minutes, or up to several hours for deeper flavor. Ensure oil is at the right temperature (340-350°F / 170-175°C) and don't overcrowd the fryer. Serve with lemon wedges or Japanese mayonnaise.