Fried Chicken
Japanese Chicken Karaage
Juicy bite-sized chicken thighs marinated in soy and ginger, fried to a light crisp with potato starch.
Watch it madeCHEF'S LABO 自宅で出来るプロの味 · 4:36
Ingredients
- Boneless chicken thighs1.5 lbs
- Soy sauce3 tbsp
- Sake (rice wine)2 tbsp
- Ginger, grated1 tbsp
- Potato starch1 cup
- Frying oilAs needed
Method
- Cut chicken thighs into bite-sized pieces. In a bowl, mix soy sauce, sake, grated ginger, grated garlic, and sugar. Add chicken and marinate for 30 minutes.
- Lightly drain the chicken, then coat each piece generously in potato starch.
- Heat oil to 340°F (170°C). Fry the chicken pieces for 3-4 minutes until cooked through. Remove and let rest for a minute.
- Turn up the heat to 375°F (190°C) and flash fry the chicken again for 1 minute to crisp the exterior.
- Serve hot with a wedge of lemon and Japanese mayonnaise.
Common questions
Can I substitute the sake in chicken karaage marinade?
Yes. Dry sherry or Chinese rice wine works best. If you need a non-alcoholic swap, use chicken stock plus 1 teaspoon rice vinegar per tablespoon replaced, but the flavor will be a little less clean and aromatic.
How long should I marinate chicken karaage?
30 minutes is enough for good flavor and texture. You can marinate up to 2 hours in the fridge for a stronger taste, but don’t go much longer or the chicken can get too salty and slightly mushy.
Why is my karaage coating falling off or not staying crispy?
Common causes are too much marinade left on the chicken, coating too lightly, or oil that’s not hot enough. Drain well, toss thoroughly in potato starch, and use the two-fry method so the crust sets and crisps.
Can I make chicken karaage ahead of time or store leftovers?
Karaage is best fresh, but leftovers keep in the fridge for up to 3 days. Reheat in a 375°F/190°C oven or air fryer until hot and crisp again. Avoid microwaving if you want to preserve texture.
What should I serve with chicken karaage?
Serve it hot with lemon wedges and Japanese mayonnaise. It also works well with steamed rice, shredded cabbage, pickled vegetables, or a simple cucumber salad to balance the rich, salty, crispy chicken.