📝 About This Recipe
Karaage is the soul food of Japan, celebrated for its ultra-crispy, craggy exterior and incredibly succulent interior. Unlike Western fried chicken, the flavor is built directly into the meat through a deep marinade of soy, ginger, and garlic before being dredged in potato starch for a signature light crunch. This recipe delivers a professional-grade crunch that stays crispy long after it leaves the fryer, making it the perfect centerpiece for a family dinner or a standout party appetizer.
🥗 Ingredients
The Chicken
- 1.5 pounds Boneless, skin-on chicken thighs (cut into 2-inch bite-sized pieces)
The Umami Marinade
- 3 tablespoons Soy sauce (use Japanese Shoyu for best flavor)
- 2 tablespoons Sake (Japanese rice wine)
- 1 tablespoon Mirin (sweet rice wine)
- 1 tablespoon Fresh ginger (finely grated with juices)
- 3 cloves Fresh garlic (grated into a paste)
- 1 teaspoon Toasted sesame oil
- 1/2 teaspoon Granulated sugar (to balance the salt)
- 1/4 teaspoon Black pepper (freshly ground)
The Coating & Frying
- 1/2 cup Potato starch (Katakuriko is preferred for maximum crunch)
- 1/4 cup All-purpose flour (helps the starch adhere)
- 3-4 cups Neutral oil (Vegetable, canola, or grapeseed for frying)
For Serving
- 1 Lemon (cut into wedges)
- 1/4 cup Kewpie Mayonnaise (for dipping)
- 1 teaspoon Shichimi Togarashi (Japanese seven-spice powder)
👨🍳 Instructions
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1
Pat the chicken thighs dry with paper towels. Cut them into uniform 2-inch chunks, ensuring each piece has a bit of skin attached for maximum flavor and crispness.
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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. Use your hands to massage the liquid into the meat for about 1 minute. Cover and refrigerate for at least 30 minutes, though 60 minutes is ideal for deep flavor penetration.
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4
While the chicken marinates, whisk together the potato starch and all-purpose flour in a shallow tray or wide bowl until thoroughly combined.
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5
Fill a heavy-bottomed pot or Dutch oven with about 2-3 inches of neutral oil. Heat the oil over medium-high heat until it reaches 320°F (160°C).
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6
Remove the chicken from the fridge. Working in batches, dredge each piece of chicken in the starch-flour mixture, pressing firmly so the coating sticks. Shake off any excess—you want a light, even dusting.
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7
Carefully lower 5-6 pieces of chicken into the oil. Do not overcrowd the pot, as this will drop the oil temperature and result in greasy chicken.
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8
Fry the chicken for 3 minutes. The exterior should be a very pale golden color. Remove the chicken with a slotted spoon or wire skimmer and let it rest on a wire rack for 3-5 minutes. This 'double-fry' method is the secret to perfect Karaage.
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9
Increase the heat of the oil until it reaches 375°F (190°C). This higher temperature will create the final shatteringly crisp crust.
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10
Carefully place the par-fried chicken back into the hot oil for the second fry. Cook for 45-60 seconds until the chicken turns a deep, beautiful golden brown.
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11
Remove the chicken and place it back on the wire rack to drain for 1 minute. Do not drain on paper towels, as the steam will make the bottom of the chicken soggy.
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12
Serve immediately while piping hot, garnished with lemon wedges and a side of Kewpie mayo dusted with Shichimi Togarashi.
💡 Chef's Tips
Always use skin-on chicken thighs; the skin renders during frying to create the best texture. Potato starch (Katakuriko) is superior to cornstarch for Karaage as it creates a crispier, longer-lasting crust. Don't skip the resting period between the first and second fry; it allows the residual heat to cook the center without burning the outside. If you don't have a thermometer, test the oil by dropping a small pinch of flour in; if it sizzles immediately, it's ready. Avoid marinating the chicken for more than 2 hours, as the salt in the soy sauce can begin to cure the meat and make it tough.
🍽️ Serving Suggestions
Serve with a side of shredded green cabbage tossed in a light ginger 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. Add a bowl of steamed short-grain white rice and miso soup for a complete 'Teishoku' style meal. A side of Japanese pickled cucumbers (Sunomono) provides a perfect acidic balance to the savory chicken. For a spicy kick, serve with a side of sriracha-mixed Kewpie mayo or a dash of chili oil.