📝 About This Recipe
Karaage is the soul food of Japan, beloved for its ultra-crispy, craggy exterior and incredibly succulent interior. Unlike Western fried chicken, the meat is marinated in a savory blend of soy, ginger, and garlic before being coated in potato starch for a light, shatter-crisp finish. This recipe uses the traditional double-fry method to ensure every bite is a perfect balance of deep umami flavor and addictive crunch.
🥗 Ingredients
The Chicken
- 1.5 lbs Chicken Thighs (boneless, skin-on preferred, cut into 2-inch chunks)
The Umami Marinade
- 2 tablespoons Soy Sauce (Japanese dark soy sauce preferred)
- 1 tablespoon Sake (Japanese rice wine)
- 1 tablespoon Mirin (sweet rice wine)
- 1 tablespoon Fresh Ginger (finely grated)
- 2 cloves Garlic (minced into a paste)
- 1 teaspoon Toasted Sesame Oil
- 1/2 teaspoon Granulated Sugar
- 1/4 teaspoon Black Pepper (freshly cracked)
The Coating & Frying
- 1/2 cup Potato Starch (Katakuriko; can substitute with cornstarch)
- 2 tablespoons All-Purpose Flour (helps the starch adhere better)
- 3-4 cups Neutral Oil (Vegetable, canola, or grapeseed for frying)
Garnish & Serving
- 1 piece Lemon (cut into wedges)
- 1/4 cup Kewpie Mayonnaise (for dipping)
- 1 teaspoon Shichimi Togarashi (Japanese 7-spice powder)
👨🍳 Instructions
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1
Pat the chicken thighs dry with paper towels and cut them into uniform 2-inch bite-sized pieces. If using skin-on chicken, ensure each piece has a bit of skin attached for maximum crunch.
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2
In a large mixing bowl, whisk together the soy sauce, sake, mirin, grated ginger, minced garlic, sesame oil, sugar, and black pepper until the sugar is dissolved.
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3
Add the chicken pieces to the marinade. Massage the liquid into the meat with your hands for about 2 minutes to ensure deep penetration of flavors. Cover and refrigerate for at least 30 minutes (or up to 2 hours).
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4
Remove the chicken from the fridge 15 minutes before cooking to take the chill off. Drain any excess liquid from the bowl, but do not pat the chicken dry.
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5
In a shallow dish, whisk together the potato starch and all-purpose flour. This combination creates a coating that is both crispy and sturdy.
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6
Dredge each piece of chicken thoroughly in the starch mixture, pressing firmly so it adheres. Let the coated chicken rest on a wire rack for 5 minutes; this prevents the coating from falling off in the oil.
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7
Heat 2 inches of oil in a heavy-bottomed pot or Dutch oven to 320°F (160°C). Use a thermometer for precision.
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8
Carefully place 5-6 pieces of chicken into the oil. Do not overcrowd the pot. Fry for 3 minutes until the coating is set and a very pale golden color. The chicken will not be fully cooked yet.
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9
Remove the chicken and drain on a wire rack. Let the pieces rest for at least 3 minutes. This allows the residual heat to cook the inside gently without burning the outside.
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10
Increase the oil temperature to 375°F (190°C). This second fry is the secret to the signature 'crunch'.
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11
Return the chicken to the hot oil for 45-60 seconds, or until the exterior is a deep, vibrant golden brown and incredibly crispy.
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12
Transfer to a paper-towel-lined plate or a clean wire rack. Immediately sprinkle with a tiny pinch of salt or Shichimi Togarashi while hot.
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13
Serve immediately with lemon wedges and a side of Kewpie mayonnaise for dipping.
💡 Chef's Tips
Always use potato starch (Katakuriko) if possible; it creates a lighter, airier crunch than cornstarch. Don't skip the double-fry! The first fry cooks the meat, while the second fry evaporates any remaining moisture in the crust for lasting crispness. Ensure the ginger is freshly grated; the enzymes in fresh ginger help tenderize the chicken fibers. If you don't have sake, you can substitute with dry sherry or extra mirin (though it will be slightly sweeter). To keep the chicken crispy while cooking in batches, keep the finished pieces in a 200°F (95°C) oven on a wire rack.
🍽️ Serving Suggestions
Serve with a cold Japanese lager or a highball (whisky and soda) to cut through the richness. Pair with a side of shredded cabbage drizzled with sesame dressing for a classic izakaya presentation. Add a small dollop of yuzu kosho (fermented chili and citrus paste) on the side for a spicy, bright kick. Serve as part of a bento box alongside steamed rice and pickled radish (takuan). Mix a little Sriracha into your Kewpie mayo if you prefer a spicy dipping sauce.