Kara Age Japanese Style Fried Chicken
Crispy, juicy, and bursting with umami, Karaage Japanese Style Fried Chicken is the ultimate comfort food that’s perfect for any occasion. This classic Japanese recipe uses tender boneless chicken thighs marinated in a flavorful blend of soy sauce, sake, mirin, garlic, and ginger, ensuring each bite is infused with savory depth. Coated in a light mix of potato starch and flour, the chicken is double-fried to achieve the perfect crunchy texture while locking in its succulent interior. This quick and easy dish comes together in just 35 minutes (plus marinating time) and is best served hot with a squeeze of fresh lemon for a zesty finish. Ideal as an appetizer, snack, or main dish, this authentic Karaage will transport your taste buds straight to Japan. Perfectly golden and irresistibly delicious, this fried chicken recipe is a must-try for anyone who loves Japanese cuisine!
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Ingredients
- 500 grams Boneless chicken thighs
- 3 tablespoons Soy sauce
- 2 tablespoons Sake (Japanese rice wine)
- 1 tablespoon Mirin (sweet rice wine)
- 2 cloves Garlic
- 1 tablespoon Fresh ginger
- 0.5 cup Potato starch (or cornstarch)
- 0.25 cup All-purpose flour
- 1 liter Vegetable oil
- 1 whole lemon Lemon wedges
- 1 pinch Salt
Directions
Step 1
Trim the excess fat from the boneless chicken thighs and cut them into bite-sized pieces, about 1.5-2 inches in size.
Step 2
In a large bowl, prepare the marinade by combining soy sauce, sake, mirin, minced garlic, and finely grated ginger.
Step 3
Add the chicken pieces to the marinade, ensuring they are evenly coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
Step 4
In a mixing bowl, combine potato starch and all-purpose flour. This will create the coating for the chicken.
Step 5
Heat vegetable oil in a deep pan or wok to 170°C (340°F). Use a thermometer to ensure the oil is at the correct temperature for frying.
Step 6
Remove the chicken from the marinade and lightly coat each piece in the starch and flour mixture. Shake off any excess coating.
Step 7
Fry the chicken in small batches for 3-4 minutes until lightly golden. Avoid overcrowding the pan for even frying.
Step 8
Remove the partially fried chicken and let it rest on a wire rack or paper-towel-lined plate for a few minutes.
Step 9
Raise the oil temperature to 190°C (375°F) for the second fry. Fry the chicken again in small batches for 1-2 minutes until crispy and deep golden brown.
Step 10
Drain the fried chicken on a wire rack or paper-towel-lined plate to remove excess oil.
Step 11
Serve the Karaage hot with a pinch of salt and lemon wedges on the side for an extra burst of freshness.
Nutrition Facts
| Serving size | (1840.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 9104.2 |
| Total Fat 934.3g | 0% |
| Saturated Fat 139.7g | 0% |
| Polyunsaturated Fat 568.2g | |
| Cholesterol 433.3mg | 0% |
| Sodium 2212.9mg | 0% |
| Total Carbohydrate 148.4g | 0% |
| Dietary Fiber 4.7g | 0% |
| Total Sugars 10.2g | |
| Protein 108.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 137.7mg | 0% |
| Iron 7.6mg | 0% |
| Potassium 1392.9mg | 0% |
Source of Calories