📝 About This Recipe
Experience the quintessential Japanese soul food with this Chicken Karaage, featuring succulent chicken thighs marinated in a savory blend of soy, ginger, and garlic. Unlike Western fried chicken, Karaage uses a signature potato starch coating that creates a light, ultra-crispy shell that stays crunchy long after cooking. It is the perfect balance of juicy interior and shatteringly crisp exterior, making it a staple of Izakayas and home kitchens alike.
🥗 Ingredients
The Chicken
- 1.5 pounds Boneless, skin-on chicken thighs (cut into 2-inch bite-sized pieces)
The Umami Marinade
- 2 tablespoons Soy sauce (use Japanese Shoyu for best flavor)
- 1 tablespoon Sake (Japanese rice wine)
- 1 tablespoon Mirin (sweet rice wine)
- 1 tablespoon Fresh ginger (finely grated)
- 2 cloves Fresh garlic (finely grated or minced)
- 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 signature crunch; cornstarch is a substitute)
- 2 tablespoons All-purpose flour (helps the coating adhere better)
- 3-4 cups Neutral oil (such as vegetable, canola, or grapeseed for frying)
For Serving
- 1 Lemon (cut into wedges)
- 1/4 cup Kewpie Mayonnaise (Japanese style mayo for dipping)
- 1 pinch Shichimi Togarashi (Japanese seven-spice powder for garnish)
👨🍳 Instructions
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1
Pat the chicken thighs dry with paper towels and cut them into uniform 2-inch pieces, ensuring each piece has a bit of skin attached for maximum flavor.
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2
In a large mixing bowl, whisk together the soy sauce, sake, mirin, grated ginger, grated garlic, sesame oil, sugar, and black pepper until the sugar is dissolved.
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3
Add the chicken pieces to the marinade and massage the liquid into the meat with your hands for about 1-2 minutes to ensure deep penetration.
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4
Cover the bowl and let the chicken marinate at room temperature for 30 minutes, or in the refrigerator for up to 2 hours for a more intense flavor.
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5
While the chicken marinates, whisk together the potato starch and all-purpose flour in a shallow dish or a large zip-top bag.
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6
Fill a heavy-bottomed pot or Dutch oven with about 2 inches of neutral oil. Heat the oil over medium-high heat until it reaches 320°F (160°C).
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7
Remove a few pieces of chicken from the marinade, letting the excess liquid drip off, and dredge them thoroughly in the starch mixture. Shake off any excess starch; the chicken should look lightly dusted, not caked.
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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 and lead to greasy chicken.
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9
Fry the chicken for 3 minutes. The exterior should be a very pale golden color. Remove with a slotted spoon and drain on a wire rack.
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10
Increase the heat of the oil until it reaches 375°F (190°C). This 'double-fry' method is the secret to a perfectly crispy exterior and juicy interior.
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11
Return the chicken to the hotter oil in batches and fry for another 45-60 seconds until the crust is a deep golden brown and exceptionally crispy.
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12
Transfer the finished chicken to a wire rack or paper-towel-lined plate. Immediately sprinkle with a tiny pinch of salt while hot.
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13
Repeat the process with the remaining chicken, ensuring the oil returns to the correct temperature between batches.
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14
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 skin-on chicken thighs; the skin renders down to provide incredible flavor and extra crunch. Don't skip the double-fry! The first fry cooks the meat through, while the second high-heat fry creates the signature crispy shell. Use potato starch (Katakuriko) instead of cornstarch if possible; it creates a much lighter, crispier texture that doesn't get soggy. Ensure the ginger and garlic are grated into a paste rather than chopped so they emulsify into the marinade and don't burn in the oil. If you're making a large batch, keep the first batches in a 200°F oven on a wire rack to maintain crispness while you finish frying.
🍽️ Serving Suggestions
Serve with a side of shredded green cabbage tossed in a light rice vinegar dressing for a refreshing crunch. Pair with a cold Japanese lager or a Highball (whisky and soda) to cut through the richness of the fried chicken. Accompany with a bowl of hot steamed short-grain Japanese rice and miso soup for a complete Teishoku-style meal. Offer a side of spicy Sriracha-mayo or a simple ponzu dipping sauce for those who like extra tang. Add a small pile of pickled ginger (beni shoga) on the plate to cleanse the palate between bites.