Description
Karaage, classic Japanese fried chicken, delivers crispy exterior with juicy tender meat inside. Soy marinade and potato starch coating ensure perfect crunch that will delight home cooks seeking authentic Japanese flavors.
Ingredients
Scale
- 1 lb (454 g) chicken thighs, boneless, skin-on for extra flavor
- 2 tbsps soy sauce, regular
- 1 tbsp sake
- 1 tbsp mirin
- 1 tsp white sugar, granulated
- 1 tsp garlic, grated
- 1 tbsp ginger, grated
- 0.25 tsp black pepper
- 1 cup potato starch
- 2 cups vegetable oil
- 1 lemon, for serving
Instructions
- Preparation: Slice chicken thighs into uniform chunks, preserving attached skin for enhanced texture and flavor complexity.
- Marination: Blend soy sauce, sake, ginger, garlic, and seasonings in a mixing bowl. Submerge chicken pieces completely, massaging thoroughly to ensure comprehensive flavor absorption and tenderization.
- Coating Technique: After marinating for 15-30 minutes, transfer chicken pieces to a shallow container with potato starch. Meticulously coat each segment, ensuring a complete and even powdery exterior that guarantees ultimate crispiness.
- Oil Preparation: Heat cooking oil in a deep-sided pan or wok to 350°F (176°C). Verify temperature using a wooden chopstick – small bubbles should emerge when inserted, indicating optimal frying conditions.
- Frying Process: Carefully lower chicken pieces into hot oil in manageable batches. Maintain consistent oil temperature and prevent overcrowding. Fry for 3-4 minutes, rotating periodically to achieve a uniform golden-brown exterior and ensure internal temperature reaches 165°F (73.8°C) for food safety.
- Finishing Touch: Transfer fried chicken to a wire cooling rack or absorbent paper towels to drain excess oil and preserve crispness. Serve immediately with fresh lemon wedges, providing a bright, acidic complement to the rich, crispy chicken.
Notes
- Chicken Cut Precision: Uniform 1.5-inch chunks ensure even cooking and consistent texture throughout the piece.
- Marination Magic: Minimum 15-minute soak allows seasoning to penetrate deeply, tenderizing meat and boosting flavor complexity.
- Temperature Control: Maintain 350°F oil heat for perfect crispy exterior without burning, using chopstick bubble test as reliable indicator.
- Batch Frying Secret: Cook chicken in small groups to prevent oil temperature drop, guaranteeing maximum crunchiness and golden-brown perfection.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 5
- Calories: 550
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 37 g
- Saturated Fat: 5 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 120 mg