Japanese Fried Chicken Karaage (Print-Friendly Format)
Juicy marinated chicken is dipped in light starch and fried for a crisp, golden exterior with bright, citrusy flavor.
# Required Ingredients:
→ Chicken & Marinade
01 -
500 g boneless, skinless chicken thighs, cut into bite-sized pieces
02 -
2 tablespoons soy sauce
03 -
2 tablespoons sake (Japanese rice wine)
04 -
1 tablespoon grated fresh ginger
05 -
2 cloves garlic, minced
06 -
1 tablespoon sesame oil
→ Coating
07 -
60 ml potato starch or cornstarch
08 -
60 ml all-purpose flour
→ Frying & Serving
09 -
Vegetable oil, for deep frying
10 -
Lemon wedges, to serve
11 -
Japanese mayonnaise (optional, for dipping)
# How to Make It:
01 -
In a medium bowl, mix soy sauce, sake, grated ginger, minced garlic, and sesame oil until well blended.
02 -
Add the chicken pieces to the marinade, ensuring each piece is evenly coated. Cover and refrigerate for a minimum of 30 minutes, or up to 4 hours.
03 -
In a separate bowl, thoroughly combine potato starch and all-purpose flour.
04 -
Pour vegetable oil into a deep pan or wok to a depth of approximately 5 cm. Heat oil to 170°C.
05 -
Remove chicken pieces from the marinade, discarding excess liquid. Dredge each piece in the flour-starch mixture, shaking off any excess.
06 -
Carefully place several coated chicken pieces into the hot oil, ensuring the pan is not overcrowded. Fry for 4 to 5 minutes, turning as needed, until golden brown and crispy. Check that internal temperature reaches 75°C.
07 -
Remove the fried chicken with a slotted spoon and drain on paper towels. Serve immediately with lemon wedges and Japanese mayonnaise if desired.
# Additional Information:
01 -
Achieve maximum flavor by marinating the chicken for up to 4 hours. For best results, fry in small batches to maintain oil temperature and ensure even crispiness.
02 -
To reheat leftovers while preserving crispiness, use an oven or air fryer at 180°C for 5–10 minutes.