Karaage is a popular Japanese dish consisting of bite-sized pieces of marinated chicken that are deep-fried until golden brown and crispy on the outside while remaining juicy and tender on the inside. It is a beloved comfort food in Japan, often served as a snack, appetizer, or main dish in casual eateries, bars, and izakayas (Japanese-style pubs). Karaage is known for its flavorful and umami-rich taste, achieved through a combination of soy sauce, ginger, garlic, sake, and other seasonings used in the marinade. Its simplicity and versatility have made it a popular dish in Japan and worldwide, where it has gained a following among fans of Japanese cuisine.
Karaage stands gets their signature crunch from potato starch and its tenderness from chicken thighs, which are incredibly forgiving in deep frying. Potato starch is relatively flavorless, so the soy based marinade is required to take this to another level.
Potato starch is used as the coating for the chicken in this recipe. Unlike other types of starch, potato starch gives the chicken a light, crispy crust when fried, while also maintaining a certain level of moisture within. Its neutral flavor doesn’t interfere with the marinated chicken’s savory notes, allowing the marinade’s flavor to shine through.
Chicken thighs are chosen over chicken breasts in this recipe due to their higher fat content. The fat not only contributes to the dish’s overall flavor but also helps keep the meat juicy and tender even after deep frying. The marination process infuses the chicken thighs with flavors and the frying gives them a crispy exterior, resulting in a perfect contrast of textures and a mouth-watering end result.
Karaage (Japanese Fried Chicken)
Equipment
- Metal Mixing Bowls
- Knife and Cutting Board
- Measuring Spoons/Cups
- Deep Pot, Wok, or Deep Fryer
- Cooking Thermometer
- Slotted Spoon or Spider
- Cooling Rack or Plate with Paper Towels
- Serving Platter
Ingredients
Marinade:
- 500 grams boneless chicken thighs cut into bite-sized pieces
- 4 cloves of garlic minced
- 1 tablespoon of ginger grated
- 4 tablespoons of soy sauce
- 2 tablespoons of sake Japanese rice wine
- 1 tablespoon of sesame oil
Coat & Fry:
- 1 cup of potato starch or cornstarch as an alternative
- Neutral oil like vegetable, canola or peanut oil, for deep frying
To Serve:
- Lemon wedges to serve
- Japanese mayo Kewpie, to serve
- Instructions:
Instructions
- Marinate the Chicken: Combine the garlic, ginger, soy sauce, sake, and sesame oil in a bowl to create your marinade. Add the chicken pieces, ensuring they are fully covered by the marinade. Let the chicken marinate for at least 1 hour, but if possible, leave it in the fridge overnight for maximum flavor.
- Prepare for Frying: Remove the chicken pieces from the marinade, shaking off any excess liquid. Roll each piece of chicken in potato starch, ensuring that it is fully coated. Shake off any excess starch.
- Place coated chicken in fridge for 30-60 minutes, allowing potato starch to hydrate. Excess potato startch pieces will not fry properly.
- Heat the Oil: Pour the oil into a deep pot or deep fryer, ensuring there’s enough oil to completely submerge the chicken pieces. Heat the oil to 170-180°C (340-350°F).
- Fry the Chicken: Fry the chicken pieces in batches to avoid overcrowding the pot. Cook each batch for about 6-8 minutes, or until the chicken is golden brown and fully cooked through. Use a slotted spoon or Spider to remove the chicken pieces from the oil, and let them drain on a rack or a paper towel-lined plate.
- Serve: Serve the karaage hot, with a side of Japanese mayo for dipping and lemon wedges for squeezing over the chicken.