📝 About This Recipe
Karaage is the undisputed king of Japanese comfort food, beloved for its ultra-crispy, craggy exterior and incredibly succulent interior. Unlike standard fried chicken, Karaage is marinated in a savory blend of soy sauce, ginger, and garlic, then coated in potato starch for a signature 'glass-like' crunch. This recipe utilizes the double-fry technique to ensure every bite is shatteringly crisp while remaining bursting with umami juices.
🥗 Ingredients
The Chicken
- 1.5 lbs Chicken Thighs (boneless, skin-on preferred, cut into 2-inch pieces)
The Umami Marinade
- 2 tablespoons Soy Sauce (Japanese dark soy sauce preferred)
- 1 tablespoon Sake (dry Japanese rice wine)
- 1 tablespoon Mirin (sweet rice wine)
- 1 tablespoon Fresh Ginger (finely grated into a paste)
- 2 cloves Garlic (finely grated or minced)
- 1 teaspoon Toasted Sesame Oil
- 1/2 teaspoon Granulated Sugar (to balance the salt)
- 1/4 teaspoon Black Pepper (freshly ground)
The Coating and Frying
- 1/2 cup Potato Starch (Katakuriko) (cornstarch is an acceptable substitute)
- 2 tablespoons All-Purpose Flour (helps the starch adhere better)
- 3-4 cups Neutral Oil (canola, vegetable, or grapeseed for frying)
Garnish and Dipping
- 1 Lemon (cut into wedges)
- 1/4 cup Kewpie Mayonnaise (for serving)
- 1 pinch Shichimi Togarashi (Japanese seven-spice powder)
👨🍳 Instructions
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1
Pat the chicken thighs dry with paper towels and cut them into uniform 2-inch chunks. Keeping the skin on is highly recommended for maximum flavor and texture.
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2
In a medium bowl, whisk together the soy sauce, sake, mirin, grated ginger, grated garlic, sesame oil, sugar, and black pepper until well combined.
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3
Add the chicken pieces to the marinade. Use your hands to massage the liquid into the meat for about 1 minute, ensuring every piece is coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
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4
While the chicken marinates, whisk together the potato starch and all-purpose flour in a shallow tray or large plate.
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5
Fill a heavy-bottomed pot or Dutch oven with about 2 inches of neutral oil. Heat over medium-high until it reaches 320°F (160°C).
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6
Remove the chicken from the fridge. Dredge each piece individually in the starch mixture, pressing firmly so the starch adheres. Shake off any excess; you want a light, even coating.
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7
Carefully lower 5-6 pieces of chicken into the hot oil. Do not overcrowd the pot, as this will drop the oil temperature and lead to greasy chicken.
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8
Fry the chicken for 3 minutes for the first fry. The chicken should be a very pale golden color and cooked through. Remove with a slotted spoon or spider and drain on a wire rack.
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9
Allow the chicken to rest for 3-5 minutes. This resting period allows the internal moisture to redistribute and the residual heat to finish cooking the center.
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10
Increase the oil temperature to 375°F (190°C). This higher heat is crucial for the second fry to achieve that signature crunch.
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11
Return the chicken to the oil in batches for the second fry. Fry for only 45-60 seconds, or until the exterior is a deep, golden brown and feels very crisp to the touch.
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12
Transfer the chicken back to the wire rack to drain for 1 minute. Season with a tiny pinch of salt while hot if desired.
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13
Serve immediately while piping hot with lemon wedges on the side and a dollop of Kewpie mayonnaise dusted with Shichimi Togarashi.
💡 Chef's Tips
Always use potato starch (Katakuriko) instead of flour for the main coating; it creates a much crispier, lighter shell that stays crunchy longer. Don't skip the double-fry! The first fry cooks the meat, and the second fry vaporizes the remaining surface moisture for maximum crunch. Ensure your ginger is freshly grated; the enzymes in fresh ginger help tenderize the chicken fibers during the marination process. If you don't have a thermometer, test the oil with a wooden chopstick; if bubbles dance rapidly around the tip, the oil is ready. Keep the skin on the chicken thighs; it renders down during frying to create a delicious, fatty barrier that keeps the meat juicy.
🍽️ Serving Suggestions
Serve as a classic 'Izakaya' snack alongside a cold, crisp Japanese lager or a highball. Pair with a bowl of fluffy steamed short-grain white rice and a side of shredded cabbage with sesame dressing. Include a side of Japanese pickles (Tsukemono) to provide a vinegary contrast to the rich fried chicken. Use leftovers (if any!) to top a bowl of hot ramen or nestle into a bento box for lunch the next day.