Karaage (Japanese Fried Chicken)
Crispy, juicy, and bursting with umami flavor, Karaage (Japanese Fried Chicken) is a must-try dish that elevates fried chicken to a whole new level. This recipe features bite-sized pieces of tender chicken thighs marinated in a flavorful blend of soy sauce, sake, mirin, ginger, and garlic, ensuring every bite is infused with savory richness. Coated in light, airy potato starch and fried to golden perfection, the result is a satisfyingly crunchy exterior that gives way to moist, flavorful chicken inside. Perfect as an appetizer, main dish, or even a snack, serve this irresistible Japanese classic with fresh lemon wedges for a zesty finish. Ready in just 45 minutes, Karaage is your go-to recipe for impressing guests or indulging in a restaurant-quality dish at home. Keywords: Japanese Fried Chicken, Karaage recipe, crispy fried chicken, easy Japanese recipes, umami chicken.
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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
Directions
Step 1
Trim excess fat from the chicken thighs and cut them into bite-sized pieces.
Step 2
In a large bowl, combine soy sauce, sake, mirin, grated ginger, and minced garlic.
Step 3
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.
Step 4
Place a wire rack over a baking sheet or a large plate to hold the fried chicken after cooking.
Step 5
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).
Step 6
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.
Step 7
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.
Step 8
Transfer the cooked chicken to the wire rack to drain excess oil. Repeat with the remaining chicken.
Step 9
Serve the karaage hot with lemon wedges on the side for squeezing over the chicken. Enjoy!
Nutrition Facts
| Serving size | (1217.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5348.3 |
| Total Fat 497.3g | 0% |
| Saturated Fat 79.2g | 0% |
| Polyunsaturated Fat 284.1g | |
| Cholesterol 470mg | 0% |
| Sodium 2251.5mg | 0% |
| Total Carbohydrate 106.3g | 0% |
| Dietary Fiber 1.5g | 0% |
| Total Sugars 17.0g | |
| Protein 134.6g | 0% |
| Vitamin D 35IU | 0% |
| Calcium 88.7mg | 0% |
| Iron 5.5mg | 0% |
| Potassium 1448.0mg | 0% |
Source of Calories