Description
Karaage brings Japanese street-style magic to home kitchens with marinated chicken pieces deep-fried to golden perfection. Delicate, crunchy exteriors give way to juicy meat that promises a delightful culinary journey perfect for sharing with friends and family.
Ingredients
Scale
Main Protein:
- 1 lb boneless chicken thighs (skin-on for extra flavor)
Marinades and Seasonings:
- 1 tablespoon sake
- 1 tablespoon mirin
- 2 tablespoons regular soy sauce
- 1 teaspoon white granulated sugar
- 1 tablespoon ginger, grated
- 1 teaspoon garlic, grated
- 0.25 teaspoon black pepper
Coating and Frying:
- 1 cup potato starch
- 2 cups vegetable oil
- 1 lemon (for serving)
Instructions
- Slice chicken thighs into uniform 1.5-inch (3.81 centimeters) chunks, preserving any attached skin for enhanced texture and flavor.
- Create a marinade mixture in a spacious mixing vessel, submerging chicken pieces completely and massaging thoroughly to ensure comprehensive coating.
- Allow chicken to marinate for a minimum of 15 minutes, enabling deep flavor penetration and tenderizing of meat fibers.
- Prepare a separate shallow container filled with potato starch, creating a dry coating station for the marinated chicken pieces.
- Meticulously roll each marinated chicken segment in potato starch, ensuring a complete and even powdery exterior that will contribute to ultimate crispiness.
- Heat cooking oil in a deep-sided pan or wok to precisely 350°F (176°C), utilizing a wooden chopstick as a temperature indicator – small bubbles should emerge when inserted.
- Carefully lower chicken pieces into hot oil in manageable batches, preventing overcrowding and maintaining consistent oil temperature.
- Fry chicken segments for 3-4 minutes, rotating periodically to achieve a uniform golden-brown exterior and ensuring internal temperature reaches 165°F (73.8°C) for food safety.
- Transfer fried chicken to a wire cooling rack or absorbent paper towels to drain excess oil and maintain crispness.
- Serve immediately alongside fresh lemon wedges, providing a bright, acidic complement to the rich, crispy chicken.
Notes
- Marinating the chicken thighs in soy sauce, sake, and ginger creates a deeply flavorful base that infuses each bite with authentic Japanese seasoning.
- Potato starch is crucial for achieving an incredibly crispy, light coating that stays crunchy and doesn’t become soggy after frying.
- Maintaining precise oil temperature at 350°F ensures perfect golden-brown exterior without burning or undercooking the chicken.
- Cooking in small batches prevents overcrowding, allowing each piece to develop a crisp, even texture and maintain optimal oil temperature.
- Letting the fried chicken rest on a wire rack helps excess oil drain, preserving the signature crunchiness of traditional karaage.
- Squeezing fresh lemon juice over the chicken just before serving adds a bright, tangy contrast that cuts through the richness of the fried meat.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 380 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 120 mg