Japanese Fried Chicken (Chicken Karaage)
A simple marinade and some potato starch is all you need to make this chicken karaage tasty and crispy. Enjoy with loved ones or by yourself. No judgements here!
Disclosure
The equipment and ingredients sections contain affiliate links to products I love to use as well as items that I personally believe make this recipe the best version of itself.
Ingredients
- 750 grams chicken thighs, deboned with skin on
Marinade
- 3 tablespoon regular soy sauce
- 2 tablespoon sake optional
- 2 teaspoon mirin
- 1 tablespoon grated ginger
- 2 large cloves garlic, grated
Dredge and Frying
- potato starch
- sunflower oil
Instructions
Marinate Chicken
- Slice chicken thighs into pieces no more than 4 cm (1.5 in) in size. In a bag or container with a lid, add chicken, soy sauce, mirin, ginger, garlic, and sake. Mix everything together and place in the fridge to marinate for 30 mins.
Fry Chicken
- Add enough oil for deep-frying to a pot. Slowly heat to about 160°C-170°C (320°F-340°F).
- As the oil heats, remove the marinated chicken from the fridge. Add some potato starch to a shallow plate.
- Lightly dredge the chicken pieces and put on a separate plate. Fry a few chicken pieces at a time in the heated oil for about 2 mins and remove. Place on a lined rack to drain. Chicken skin will look lighter in color.
- Once all chicken has been fried, heat the oil to about 180°C-190°C (350°F-375°F). Fry the chicken pieces again but only for 30 sec to 1 min. Remove and replace on the rack to drain.
- Allow the chicken to cool for 5 minutes before serving. Serve with lemon wedge slices.
