Deluxe Japanese Fried Chicken
Crispy, flavorful, and irresistibly tender, Deluxe Japanese Fried Chicken (Karaage) is a must-try recipe that brings authentic Japanese street food straight to your kitchen. This dish features succulent boneless chicken thighs marinated in a savory blend of soy sauce, sake, mirin, and freshly grated ginger and garlic, creating a depth of flavor in every bite. Double-coated in a mixture of potato starch and flour for extra crunch and fried to golden perfection, each piece boasts a heavenly crispiness that pairs beautifully with a squeeze of zesty lemon. Perfect for dinner, parties, or snack time, this easy-to-follow recipe highlights quick marination, simple frying techniques, and optional garnishes for a restaurant-quality experience at home.
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs
- 3 tablespoons Soy sauce
- 2 tablespoons Sake
- 1 tablespoon Mirin
- 1 tablespoon Ginger (grated)
- 2 cloves Garlic (grated)
- 1 teaspoon Sugar
- 1 cup Potato starch (or cornstarch)
- 1 cup All-purpose flour
- 1 large Egg
- 500 milliliters Vegetable oil (for frying)
- 0.5 teaspoon Salt (optional, for sprinkling)
- 1 whole Lemon wedges (for serving)
Instructions
Cut the boneless chicken thighs into bite-sized pieces, approximately 2 inches wide, and place them in a large mixing bowl.
Add soy sauce, sake, mirin, grated ginger, grated garlic, and sugar to the bowl with the chicken. Mix well to ensure all pieces are evenly coated. Cover with plastic wrap and let the chicken marinate in the fridge for at least 30 minutes, or up to 1 hour for more flavor.
In a separate dish, combine potato starch and all-purpose flour. In another bowl, lightly beat the egg.
After marinating, remove the chicken from the fridge. Dip each piece into the beaten egg, then coat it thoroughly in the flour and potato starch mixture. Shake off any excess coating and place the coated chicken on a clean plate.
Heat the vegetable oil in a deep pan or pot to 170°C (340°F). Test the oil by dropping a small piece of batter into the oil; if it sizzles and floats, it's ready.
Carefully fry the chicken in batches to avoid overcrowding the pan. Fry each batch for about 5-6 minutes, flipping halfway through, until the chicken pieces are golden brown and cooked through.
Using tongs or a slotted spoon, remove the fried chicken pieces from the oil and drain them on a wire rack or paper towels.
Season the fried chicken lightly with salt, if desired, and serve hot with fresh lemon wedges on the side.
Nutrition Facts
Calories |
6683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 559.2 g | 717% | |
| Saturated Fat | 87.0 g | 435% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 653 mg | 218% | |
| Sodium | 3292 mg | 143% | |
| Total Carbohydrate | 319.0 g | 116% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 13.1 g | ||
| Protein | 124.2 g | 248% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 159 mg | 12% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1481 mg | 32% | |
*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.
