Classic Chicken Karaage
This recipe delivers crispy, juicy Japanese fried chicken, marinated in a savory blend of soy sauce, ginger, and garlic. Perfect as an appetizer or a main dish, it's a flavorful alternative to traditional fried chicken. Serve with a squeeze of lemon and a side of shredded cabbage.
An original recipe by Forkin
- Total time
- 1 hr
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 580 kcal
Allergen information: may contain gluten, soy, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 gboneless, skinless chicken thigh, cut into 1.5-inch (3.8 cm) pieces
marinade
- 2 tbspsoy sauce
- 1 tbspsake
- 1 tbspginger, grated
- 1 tspgarlic, grated
- 0.5 tspsugar
- 0.25 tspblack pepper
coating
- 0.5 cuppotato starch
for frying
- 4 cupvegetable oil
garnish
- 1 pcslemon, cut into wedges(optional)
- 2 cupcabbage, shredded(optional)
Equipment
slotted spoon · shallow dish · wire rack · large pot · baking sheet · medium bowl · meat thermometer · deep fryer
The method
Step by step
- 1
Combine the chicken pieces in a medium bowl with the soy sauce, sake, grated ginger, grated garlic, sugar, and black pepper. Mix well to coat all the chicken.
About 2 min
- 2
Cover the bowl and refrigerate for at least 30 minutes, or up to several hours, allowing the chicken to marinate.
About 30 min
Cook’s note: For deeper flavor, marinate overnight.
- 3
Pour the potato starch into a shallow dish or plate.
About 1 min
- 4
Working in batches, remove chicken pieces from the marinade, letting excess liquid drip off, then dredge each piece thoroughly in the potato starch, ensuring it is fully coated.
About 5 min
Cook’s note: Press the starch onto the chicken to create a thick, even coating.
- 5
In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 170°C (340°F).
About 5 min
Cook’s note: Use a thermometer to ensure the oil maintains the correct temperature for even cooking and crispiness.
- 6
Carefully add a single layer of chicken pieces to the hot oil, ensuring not to overcrowd the pot. Fry for 3-4 minutes until golden brown and cooked through.
About 4 min
Cook’s note: Overcrowding the pot will lower the oil temperature and result in soggy chicken.
- 7
Remove the cooked chicken with a slotted spoon or spider and transfer to a wire rack set over a baking sheet to drain excess oil.
About 1 min
Cook’s note: A wire rack helps keep the chicken crispy by allowing air circulation.
- 8
Repeat with the remaining chicken pieces, adjusting oil temperature as needed between batches.
About 4 min
- 9
Serve the karaage hot, garnished with lemon wedges and shredded cabbage, if desired.
Per serving
Nutrition
- Calories
- 579.8kcal
- Protein
- 33.8g
- Carbs
- 19.8g
- Fat
- 40.1g
- Fibre
- 1.8g
- Sugar
- 2.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover karaage in an airtight container in the refrigerator.
Reheat in an oven or air fryer at 180°C (350°F) for 5-8 minutes until crispy and heated through.
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