Chicken Karaage
Crispy, flavorful, and irresistibly tender, Chicken Karaage is a Japanese fried chicken dish that brings bold umami flavors to your plate. Made with juicy, bite-sized pieces of marinated boneless chicken thighs, this recipe boasts a marinade of soy sauce, sake, mirin, fresh ginger, and garlic, ensuring every bite is bursting with savory goodness. Coated in potato starch for a light, ultra-crispy exterior and deep-fried to golden perfection, this dish is a crowd-pleaser that’s easy to make at home. Served hot with a squeeze of fresh lemon, Chicken Karaage pairs beautifully with steamed rice or a side of fresh greens. A perfect choice for a quick weeknight dinner or a standout appetizer, this authentic Japanese fried chicken is ready in just 30 minutes of hands-on cooking time and will leave everyone reaching for seconds. Keywords: Chicken Karaage recipe, Japanese fried chicken, crispy fried chicken, easy Asian recipes, quick dinner ideas.
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs
- 2 tablespoons Soy sauce
- 2 tablespoons Sake
- 1 tablespoon Mirin
- 1 tablespoon Grated fresh ginger
- 3 cloves Garlic, minced
- 100 grams Potato starch
- 1 teaspoon Salt
- 500 milliliters Vegetable oil (for frying)
- 4 pieces Lemon wedges (for serving)
Instructions
Cut the chicken thighs into bite-sized pieces, approximately 2 inches in size.
In a bowl, combine the soy sauce, sake, mirin, grated ginger, and minced garlic to create the marinade.
Add the chicken pieces to the marinade, ensuring they are well coated, and refrigerate for at least 30 minutes to allow the flavors to infuse.
Once marinated, remove the chicken from the refrigerator and let it come to room temperature for about 10 minutes.
In a shallow dish or bowl, add the potato starch. Lightly season with salt and mix well.
Heat the vegetable oil in a deep frying pan or pot to about 170°C (340°F).
Coat each piece of marinated chicken evenly with the potato starch, shaking off any excess.
Carefully place a few pieces at a time into the hot oil, being careful not to overcrowd the pan.
Fry the chicken pieces for about 5-7 minutes, or until golden brown and cooked through, turning occasionally to ensure even cooking.
Remove the chicken from the oil using a slotted spoon and drain on a paper towel-lined plate or wire rack.
Repeat the frying process with the remaining chicken pieces.
Serve the chicken karaage hot with lemon wedges on the side for squeezing over the top just before eating.
Nutrition Facts
Calories |
5098 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 492.4 g | 631% | |
| Saturated Fat | 76.6 g | 383% | |
| Polyunsaturated Fat | 284.1 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 3904 mg | 170% | |
| Total Carbohydrate | 99.7 g | 36% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 9.1 g | ||
| Protein | 103.8 g | 208% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 112 mg | 9% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1239 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
