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Karaage (Japanese Fried Chicken)

Karaage, or Japanese Fried Chicken, involves marinating bite-sized pieces of chicken thighs in a mixture of garlic, ginger, soy sauce, sake, and sesame oil. The chicken pieces are then rolled in potato starch and deep-fried in neutral oil until golden brown. The dish is served hot, often with Japanese mayo for dipping and lemon wedges for added zest. For a complete meal, it can be accompanied by steamed rice and pickled vegetables. This recipe makes a deliciously flavorful and crispy dish perfect for any occasion.
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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.