📝 About This Recipe
Karaage is the undisputed king of Japanese soul food, beloved for its ultra-crispy, craggy exterior and impossibly succulent interior. Unlike standard fried chicken, these bite-sized morsels are marinated in a potent blend of ginger, garlic, and soy sauce before being coated in potato starch for a signature 'glass-like' crunch. Perfectly portable and addictive, it is the ultimate snack for izakaya lovers and home cooks alike.
🥗 Ingredients
The Chicken
- 1.5 pounds Boneless skin-on chicken thighs (cut into 1.5-inch chunks)
The Umami Marinade
- 2 tablespoons Soy sauce (use Japanese Shoyu for best flavor)
- 1 tablespoon Sake (dry rice wine)
- 1 tablespoon Mirin (sweet rice wine)
- 1 tablespoon Fresh ginger (finely grated)
- 2 cloves Garlic (grated into a paste)
- 1 teaspoon Toasted sesame oil
- 1/2 teaspoon Granulated sugar
- 1/4 teaspoon Black pepper (freshly ground)
The Coating and Frying
- 1/2 cup Potato starch (Katakuriko) (essential for the authentic light crunch)
- 2 tablespoons All-purpose flour (helps the starch adhere better)
- 3-4 cups Neutral frying oil (vegetable, canola, or grapeseed oil)
For Serving
- 1 Lemon (cut into wedges)
- 3-4 tablespoons Kewpie Mayonnaise (Japanese style mayonnaise)
- 1 teaspoon Shichimi Togarashi (Japanese seven-spice powder for dusting)
👨🍳 Instructions
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1
Prepare the chicken by cutting the thighs into uniform 1.5-inch pieces. Keep the skin on, as it renders during frying to create extra flavor and crunch.
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2
In a large mixing bowl, whisk together the soy sauce, sake, mirin, grated ginger, garlic paste, sesame oil, sugar, and black pepper until the sugar is dissolved.
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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. Cover and refrigerate for at least 30 minutes, though 1 hour is ideal for deeper flavor.
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4
While the chicken marinates, prepare a wire rack over a baking sheet for draining the cooked chicken.
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5
In a shallow dish, whisk together the potato starch and all-purpose flour until well combined.
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6
Remove the chicken from the fridge. Take a piece of chicken and dredge it thoroughly in the starch mixture, pressing firmly so it sticks. It should look slightly 'dusty' and dry.
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7
Heat about 2 inches of oil in a heavy-bottomed pot or Dutch oven to 325°F (160°C). Use a kitchen thermometer for accuracy.
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8
Carefully lower 5-6 pieces of chicken into the oil. Do not overcrowd the pot, as this will drop the oil temperature too significantly.
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9
Fry for 3 minutes. The chicken should be a light golden blonde. Remove with a slotted spoon and place on the wire rack to rest for 3-5 minutes. This 'internal rest' allows the residual heat to cook the center without burning the outside.
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10
Increase the oil temperature to 375°F (190°C). This is the secret 'double-fry' method for maximum crispness.
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11
Return the chicken to the hot oil for a second fry, lasting only 45-60 seconds, until the exterior is a deep golden brown and exceptionally crispy.
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12
Drain the chicken on the wire rack once more and immediately sprinkle with a tiny pinch of salt or Shichimi Togarashi while the oil is still wet on the surface.
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13
Serve immediately while piping hot with lemon wedges and a side of Kewpie mayo.
💡 Chef's Tips
Always use potato starch (Katakuriko) rather than cornstarch if possible; it creates a much crispier, longer-lasting crust. Don't skip the double-fry technique; the first fry cooks the meat, while the second fry flash-crisps the skin and starches. If you don't have sake, you can substitute with dry sherry or extra mirin (though mirin will add more sweetness). Ensure the ginger is freshly grated; the enzymes in fresh ginger help tenderize the chicken fibers during the marinating process. Avoid using chicken breast if possible, as it dries out quickly; the fat content in thighs is what makes Karaage so juicy.
🍽️ Serving Suggestions
Serve with ice-cold Japanese lager or a refreshing Highball (whisky and soda). A side of shredded green cabbage tossed with a light sesame dressing provides a crisp, fresh contrast. Pair with a bowl of steamed short-grain white rice and miso soup for a full Teishoku-style meal. Offer a small dish of Ponzu sauce for those who prefer a citrusy, tangy dipping alternative. Add a side of Japanese pickled cucumbers (Sunomono) to cleanse the palate between bites.