Japanese Fried Chicken Karaage with Onion Ginger Relish
Indulge in the irresistible flavors of Japanese Fried Chicken Karaage with Onion Ginger Relish—a perfect harmony of crispy, golden-brown chicken and a zesty, aromatic topping. This classic Japanese dish begins with tender, bite-sized chicken thighs marinated in a savory blend of soy sauce, sake, ginger, and garlic, ensuring every morsel is packed with bold, umami-rich flavors. Each piece is delicately coated in cornstarch to achieve a light, crunchy exterior before being fried to perfection. The star of this recipe is the vibrant onion ginger relish, a tangy-sweet mixture of finely chopped onions, ginger, rice vinegar, and soy sauce, finished with a drizzle of fragrant sesame oil. Serve this crowd-pleaser hot, garnished with green onions, for a restaurant-quality meal that will delight your taste buds and impress your guests. Perfect for weeknight dinners or special occasions, this karaage recipe delivers authentic Japanese comfort food at its finest.
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Recipe Information
Ingredients
- 500 g Boneless chicken thighs
- 3 tbsp Soy sauce
- 2 tbsp Sake (Japanese rice wine)
- 1 tbsp Grated ginger
- 1 tsp Minced garlic
- 1 tsp Sugar
- 1 cup Cornstarch (or potato starch)
- 500 ml Vegetable oil (for frying)
- 1 Yellow onion (finely chopped)
- 1 tsp Grated ginger (for relish)
- 2 tbsp Soy sauce (for relish)
- 1 tbsp Rice vinegar
- 1 tsp Sugar (for relish)
- 1 tsp Sesame oil
- 2 Green onion (sliced thinly, for garnish)
Instructions
Cut the boneless chicken thighs into bite-sized pieces, roughly 2 inches wide.
In a bowl, combine soy sauce, sake, grated ginger, minced garlic, and sugar. Add the chicken pieces and mix well. Cover the bowl and marinate in the refrigerator for 15-20 minutes.
While the chicken marinates, prepare the onion ginger relish. In a small bowl, combine finely chopped yellow onion, grated ginger, soy sauce, rice vinegar, sugar, and sesame oil. Mix well and set aside to allow the flavors to meld.
Heat the vegetable oil in a deep skillet or frying pan over medium-high heat until it reaches 170°C (340°F).
Remove the chicken from the marinade and lightly pat it dry with a paper towel to remove excess moisture. Coat each piece evenly with cornstarch, shaking off any excess.
Fry the chicken in batches, ensuring not to overcrowd the pan. Cook each piece for about 4-5 minutes or until golden brown and crispy. Use a slotted spoon to transfer the cooked chicken to a wire rack or paper towel-lined plate to drain excess oil.
Once all the chicken is fried, serve it hot on a plate. Spoon the onion ginger relish generously over the top. Garnish with sliced green onions and serve immediately.
Nutrition Facts
Calories |
6347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 564.3 g | 723% | |
| Saturated Fat | 86.8 g | 434% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 4148 mg | 180% | |
| Total Carbohydrate | 249.2 g | 91% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 14.3 g | ||
| Protein | 109.0 g | 218% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 141 mg | 11% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1616 mg | 34% | |
*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.
