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Classic Japanese Karaage
Traditional dish · Japanese
Authentic Japanese fried chicken, marinated in soy sauce, ginger, and garlic, then coated in potato starch for an extra crispy exterior.
Ingredients
- Chicken thighs, boneless and skinless600g
- Soy sauce4 tbsp
- Sake2 tbsp
- Mirin1 tbsp
- Grated ginger1 tbsp
- Grated garlic1 tsp
- Potato starch (katakuriko)1 cup
- Vegetable oil, for fryingAs needed
- Salt1/2 tsp
- Black pepper1/4 tsp
Steps
- 1
Cut chicken thighs into bite-sized pieces (about 3-4 cm).
- 2
In a bowl, combine soy sauce, sake, mirin, grated ginger, grated garlic, salt, and black pepper. Add chicken pieces and marinate for at least 20 minutes (or up to 1 hour in the refrigerator).
- 3
Drain excess marinade from the chicken. Pat the chicken pieces dry with paper towels.
- 4
Place potato starch in a shallow dish or bowl. Dredge each piece of chicken thoroughly in the potato starch, ensuring it's well coated.
- 5
Heat about 5-7 cm of vegetable oil in a deep pot or wok to 170°C (340°F).
- 6
Carefully add the coated chicken pieces to the hot oil, ensuring not to overcrowd the pot. Fry in batches if necessary.
- 7
Fry for about 3-4 minutes until lightly golden. Remove chicken from the oil and let it rest for 2-3 minutes.
- 8
Increase the oil temperature to 180°C (355°F). Double-fry the chicken for another 1-2 minutes until deep golden brown and crispy.
- 9
Remove the karaage from the oil and drain on a wire rack or paper towels.
- 10
Serve hot, optionally with lemon wedges.
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