Chicken Karaage

Chicken karaage is Japan’s take on fried chicken. A quick marinade in soy sauce, sake, garlic, and ginger adds bold flavor. While a light potato starch coating creates that irresistible crunch. The best part? It’s ready in under an hour!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the chicken: Cut the chicken thighs into bite-sized pieces, about 1.5 inches each.

Step 2

Marinate: In a bowl, combine soy sauce, sake, salt, sugar, garlic, ginger, and sesame oil (if using). Add the chicken pieces and mix well, ensuring they are evenly coated. Cover and let marinate for at least 30 minutes, or up to 4 hours in the fridge.

Step 3

Coat the chicken: Place the potato starch in a shallow dish. Remove the chicken from the marinade, letting any excess liquid drip off. Toss each piece in the potato starch, pressing lightly to ensure an even coating.

Step 4

Heat the oil: In a deep pan or pot, heat about 1.5 inches of neutral oil to 350°F (175°C). Use a deep-fry thermometer or a high-heat instant-read thermometer to check the temperature. If you don’t have one, drop in a pinch of potato starch—if it sizzles right away, the oil is hot enough.

Step 5

Fry in batches: Fry the chicken in batches, being careful not to overcrowd the pan. Cook for 3 to 4 minutes, turning occasionally, until golden and crispy. Remove and let drain on a wire rack or paper towels.

Step 6

Double fry for extra crispiness (optional): Increase the oil temperature to 375°F (190°C) and fry the chicken a second time for 30–60 seconds.

Step 7

Double-check the chicken: After frying, cut into a piece to check that the inside is fully cooked, or use a meat thermometer to ensure it has reached 165°F (75°C). If it's not fully cooked, fry for another 30 seconds to 1 minute, then check again.

Step 8

Serve hot with lemon wedges, Japanese mayonnaise, and shredded cabbage or mixed greens.