Description
Karaage is a Japanese-style fried chicken known for its ultra-crispy, craggy coating and juicy, flavorful interior, often marinated in soy sauce, garlic, and ginger before being lightly coated in starch and deep-fried.
Ingredients
Units
Scale
- 2 lb boneless chicken thighs (you can do either skinless or skin-on)
- 1 tablespoon soy sauce
- 1 tablespoon ginger, grated
- 3 cloves garlic, minced
- 2 teaspoons black pepper
- 1/2 tablespoon sesame oil
- 1/4 cup potato starch
- 1/4 cup all-purpose flour
- Vegetable oil for frying
- Lemon wedges (optional)
- Kewpie mayo (optional, for dipping)
Instructions
- Cut the chicken into bite-sized pieces, about 1-2 inch chunks.
- In a large bowl, combine soy sauce, sake, grated ginger, garlic, and sesame oil. Add the chicken pieces and mix well.
- Cover and let the chicken marinate in the fridge for at least 30 minutes to 1 hour, or up to overnight for a deeper flavor.
- In a shallow bowl, mix together the potato starch (or your substitute) and all-purpose flour.
- Heat vegetable oil in a deep pot or wok to around 350°F (175°C). You need enough oil to fully submerge the chicken.
- Once the oil is hot, dredge each piece of marinated chicken in the flour mixture, shaking off excess. Note that you should heat the oil up before dredging the chicken so that the moisture from the sauce on the chicken doesn’t soak up the potato starch and flour.
- Carefully place the coated chicken into the hot oil and fry in batches, making sure not to overcrowd the pan.
- Fry for about 3-4 minutes per batch until golden brown and crispy. After frying, place the karaage on a paper towel-lined plate to drain excess oil.
- Serve immediately with a side of shredded cabbage and lemon wedges. Optionally, add Kewpie mayo for dipping.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 4