Karaage Japanese Fried Chicken
Crispy, juicy, and bursting with bold flavors, Karaage Japanese Fried Chicken is the ultimate comfort food that’s perfect for any occasion. This iconic Japanese dish features tender, bite-sized pieces of boneless chicken thighs marinated in a savory blend of soy sauce, sake, mirin, ginger, and garlic. Coated in potato starch for a delicately crunchy exterior, the chicken is expertly double-fried for an irresistibly crispy finish. With just 20 minutes of prep time and a quick fry, this recipe is as simple as it is delicious. Serve it hot with a squeeze of fresh lemon for a zingy contrast that elevates every bite. Whether enjoyed as a crowd-pleasing appetizer or paired with steamed rice for a complete meal, this karaage will have your taste buds dancing. Perfect for fans of Japanese cuisine, fried chicken lovers, or anyone craving a flavor-packed dish with a satisfying crunch!
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Ingredients
- 500 grams Boneless chicken thighs
- 2 tablespoons Soy sauce
- 1 tablespoon Sake
- 1 tablespoon Mirin
- 1 teaspoon (grated) Ginger
- 2 cloves (minced) Garlic
- 1 cup Potato starch (or cornstarch)
- 500 milliliters Vegetable oil
- 1 whole Lemon wedges (optional for serving)
Directions
Step 1
Cut the boneless chicken thighs into bite-sized pieces, approximately 1.5 inches in size.
Step 2
In a mixing bowl, combine soy sauce, sake, mirin, grated ginger, and minced garlic to create the marinade.
Step 3
Add the chicken pieces to the marinade, ensuring all pieces are evenly coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes or up to 2 hours for optimal flavor.
Step 4
In a deep frying pan or pot, heat vegetable oil to 170°C (340°F). Use enough oil for deep frying.
Step 5
Remove chicken pieces from the marinade and pat them dry with paper towels to avoid excess moisture.
Step 6
Coat each piece of chicken in potato starch (or cornstarch), shaking off the excess. This will create a light, crispy coating.
Step 7
Carefully place the coated chicken pieces into the hot oil in small batches. Do not overcrowd the pan to ensure even cooking.
Step 8
Fry the chicken for 3-4 minutes, then remove it with a slotted spoon and set it on a wire rack or paper towel-lined plate to drain excess oil.
Step 9
Once all the chicken has been fried once, increase the oil temperature to 190°C (375°F). Re-fry the chicken in small batches for an additional 1-2 minutes to achieve extra crispiness.
Step 10
Remove the chicken and let it drain again. Serve the karaage hot with optional lemon wedges on the side for a refreshing citrus kick.
Nutrition Facts
| Serving size | (1308.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5605.0 |
| Total Fat 492.3g | 0% |
| Saturated Fat 76.5g | 0% |
| Polyunsaturated Fat 284.1g | |
| Cholesterol 433.3mg | 0% |
| Sodium 1503.8mg | 0% |
| Total Carbohydrate 221.3g | 0% |
| Dietary Fiber 2.1g | 0% |
| Total Sugars 8.7g | |
| Protein 103.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 117.7mg | 0% |
| Iron 6.4mg | 0% |
| Potassium 1228.6mg | 0% |
Source of Calories