Japanese Fried Chicken (Karaage)Japanese Fried Chicken (Karaage)Japanese Fried Chicken (Karaage)
This Homemade Recipe for Japanese fried chicken (Karaage) delivers crispy, golden perfection! Juicy, marinated chicken is coated in potato starch and double-fried for an ultra-crunchy texture. Serve with steamed rice and lemon wedges for an authentic Japanese meal.
Ingredients
- Chicken:
- 2 lbs chicken thighs boneless, skin-on
- 1 cup potato starch
- 2 cups canola oil for frying
- 1 lemon sliced into wedges
- Marinade:
- ⅓ cup light soy sauce
- 3 tbsp sake
- 2 tbsp fresh ginger grated
- ⅛ tsp ground white pepper
Instructions
- Prepare the Chicken:
- Cut chicken into bite-sized pieces, keeping the skin intact.
- Marinate:
- In a bowl, whisk together soy sauce, sake, ginger, and white pepper.
- Add chicken and toss to coat. Cover and refrigerate for at least 2 hours or overnight.
- Preheat Oil:
- Line a tray with a rack or paper towels.
- Heat oil in a wok or heavy pot to 325°F (160°C).
- Coat and Fry:
- Place potato starch in a shallow dish.
- Dredge marinated chicken pieces in starch, shaking off excess.
- Fry in small batches, turning occasionally, until light golden brown (about 3-4 minutes).
- Transfer to the prepared tray.
- Double Fry for Extra Crispiness:
- Increase oil temperature to 375°F (190°C).
- Return all chicken to the hot oil and fry for 2 minutes until crispy.
- Drain and let cool slightly.
- Serve:
- Enjoy with steamed rice, vegetables, and lemon wedges.
Notes
- For best results, marinate overnight.
- Double-frying ensures maximum crispiness!
- Substitute sake with dry sherry or rice vinegar if needed.