Japanese
Karaage
Juicy Japanese fried chicken marinated with soy sauce, sake, ginger, and garlic, then coated in potato starch for a crisp, craggy shell. Serve it hot with lemon wedges and a little Japanese mayonnaise, as you would find in a home kitchen or izakaya.
Watch it madeCHEF'S LABO 自宅で出来るプロの味 · 4:36
Ingredients
- Boneless skin-on chicken thighs450g
- Japanese soy sauce1 1/2 tbsp
- Sake1 tbsp
- Mirin1 tsp
- Fresh ginger, finely grated1 tsp
- Garlic, finely grated1 small clove
- Toasted sesame oil1 tsp
- Potato starch1/2 cup
- Neutral frying oil3 cups
- Lemon wedges2
- Japanese mayonnaise2 tbsp
- Shichimi togarashioptional, to serve
Method
- Cut the chicken thighs into 4 to 5cm bite-size pieces, keeping some skin on each piece where possible.
- In a bowl, mix the soy sauce, sake, mirin, grated ginger, grated garlic, and sesame oil.
- Add the chicken to the marinade, massage well, cover, and refrigerate for 30 minutes.
- Drain off excess marinade from the chicken so it is moist but not dripping.
- Place the potato starch in a shallow bowl and coat each chicken piece thoroughly, pressing the starch into the surface and shaking off the excess.
- Heat the oil in a deep pot to 160°C.
- Fry the chicken in batches for 3 minutes, turning occasionally, then transfer to a rack and rest for 3 to 4 minutes.
- Raise the oil temperature to 180°C.
- Fry the chicken a second time for 1 to 2 minutes, until deeply golden, crisp, and cooked through.
- Drain on a rack, then serve immediately with lemon wedges, Japanese mayonnaise, and a pinch of shichimi togarashi if desired.
Common questions
Can I substitute chicken breast for thigh meat in karaage?
Yes, but thighs stay juicier and more forgiving. If using breast, cut larger pieces, marinate no longer than 30 minutes, and watch the fry closely so it doesn’t dry out. Keep some skin if possible for better crispness.
How long should I marinate karaage, and can I do it ahead?
Thirty minutes is ideal for this recipe. You can marinate up to 2 hours in the fridge, but longer can make the chicken too salty and soft. Coat in starch just before frying so the crust stays crisp.
Why is my karaage not crispy, and what are the most common mistakes?
The usual culprits are wet chicken, too little starch, overcrowded frying, or oil that’s too cool. Drain the marinade well, press on the potato starch, fry in batches, and do the second fry at 180°C for real crunch.
Can I store leftover karaage, and how do I reheat it?
Store leftovers in the fridge in an airtight container for up to 3 days. Reheat on a rack in a 200°C oven or air fryer until hot and crisp again. Avoid microwaving if you want to keep the crust crunchy.
What should I serve with karaage besides lemon and mayo?
Serve it with steamed rice, shredded cabbage, pickles, or a simple cucumber salad. Lemon and Japanese mayonnaise are classic, and a small pinch of shichimi adds heat. It also works well in bento boxes or as beer food.