Japanese Chicken Karaage
Ingredients
- • 600 g chicken thighs, boneless and skinless
- • 60 ml soy sauce
- • 30 ml sake
- • 15 ml mirin
- • 15 g fresh ginger, grated
- • 3 cloves garlic
- • 120 g potato starch
- • 1 L vegetable oil for deep frying
- • 1 item lemon wedges for serving
- • 60 ml Japanese mayonnaise for serving
Instructions
- 1
Cut the chicken thighs into bite-sized pieces, about 1.5-2 inches each.
- 2
In a bowl, combine soy sauce, sake, mirin, grated ginger, and minced garlic to make the marinade.
- 3
Add chicken pieces to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
- 4
Heat vegetable oil in a heavy-bottomed pot or deep fryer to 340°F (170°C).
- 5
Remove chicken from marinade and let excess drip off. Coat each piece thoroughly in potato starch, shaking off any excess.
- 6
Fry chicken pieces in batches for 3-4 minutes until golden brown and cooked through. Don't overcrowd the pot.
- 7
Remove chicken and drain on paper towels for 30 seconds.
- 8
Increase oil temperature to 375°F (190°C) and fry the chicken a second time for 30-45 seconds until extra crispy and deep golden brown.
- 9
Drain on fresh paper towels and serve immediately with lemon wedges and Japanese mayonnaise.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"The secret to authentic karaage is the double-frying technique - the first fry cooks the chicken through while the second creates that signature crispy exterior. Potato starch is crucial for the light, crunchy coating that stays crispy even when cool."
