Karaage (Japanese Fried Chicken)
Crispy, juicy, and bursting with umami flavor, Karaage (Japanese Fried Chicken) is a must-try dish that brings authentic Japanese comfort food to your table. Made with tender, marinated chicken thighs infused with soy sauce, sake, mirin, fresh ginger, and garlic, every bite is a harmonious balance of savory and aromatic notes. The magic lies in its light, crispy coating of potato starch, which delivers an irresistible crunch without overpowering the chicken’s natural flavors. Deep-fried to perfection and served piping hot with a squeeze of fresh lemon juice, this karaage recipe is quick to make, taking just 45 minutes from start to finish, and is perfect for weeknight dinners or as a crowd-pleasing appetizer. Whether paired with steamed rice, a fresh salad, or enjoyed on its own, this Japanese fried chicken is guaranteed to be a hit!
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Recipe Information
Ingredients
- 500 grams Chicken thighs
- 3 tablespoons Soy sauce
- 2 tablespoons Sake
- 2 tablespoons Mirin
- 1 teaspoon Grated ginger
- 1 teaspoon Minced garlic
- 100 grams Potato starch
- 500 milliliters Vegetable oil
- 4 pieces Lemon wedges
Instructions
Trim excess fat from the chicken thighs and cut them into bite-sized pieces.
In a large bowl, combine soy sauce, sake, mirin, grated ginger, and minced garlic.
Add the chicken pieces to the marinade, ensuring they are all well coated. Cover and let marinate in the refrigerator for at least 20 minutes, up to an hour for more intense flavor.
Place a wire rack over a baking sheet or a large plate to hold the fried chicken after cooking.
Pour the vegetable oil into a deep saucepan or fryer, about 2 inches deep, and heat it over medium-high heat until it reaches 170°C (340°F).
While the oil is heating, spread the potato starch in a shallow dish. Dredge each piece of marinated chicken in the potato starch, pressing gently to coat well. Shake off any excess starch.
Once the oil is hot enough, fry the chicken pieces in batches, avoiding overcrowding the pan. Fry for about 4-5 minutes until they are golden brown and cooked through, turning occasionally for even cooking.
Transfer the cooked chicken to the wire rack to drain excess oil. Repeat with the remaining chicken.
Serve the karaage hot with lemon wedges on the side for squeezing over the chicken. Enjoy!
Nutrition Facts
Calories |
1337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.4 g | 159% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 71.0 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 549 mg | 24% | |
| Total Carbohydrate | 27.8 g | 10% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 2.9 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 27 mg | 2% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 436 mg | 9% | |
*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.
