Karaage (Japanese Fried Chicken)
Karaage is Japanese fried chicken: bite-sized thigh pieces marinated in soy sauce, sake, ginger and garlic, coated in potato starch and fried to a thin, golden, crackly crust. Double-frying (two baths) guarantees an ultra-crisp outside and juicy inside. A star of bentō boxes and izakaya, served with a wedge of lemon.
Original recipe : Just One Cookbook + Sudachi Recipes
Ingredients
- 500 g boneless chicken thighs, in bite-sized pieces
- 2 tbsp soy sauce
- 1 tbsp sake
- 1 tsp grated fresh ginger
- 1 grated garlic clove
- 1 tsp sesame oil
- Potato starch (katakuriko), for coating
- Oil, for deep-frying
- Lemon wedges, to serve
Method
- 1Mix the chicken with soy sauce, sake, ginger, garlic and sesame oil. Marinate at least 20 minutes (ideally 30).
- 2Drain lightly, then coat each piece in potato starch, tapping off the excess.
- 3Heat the oil to 160–170 °C (medium) and fry the pieces 1–1.5 minutes, without crowding. Remove and rest 3–4 minutes.
- 4Raise the oil to 180–190 °C (high) and re-fry 30–60 seconds until golden with a crisp crust.
- 5Drain on a rack.
- 6Serve at once with lemon wedges.
Tips & tricks
- Potato starch (not flour) gives the thin, crackly crust typical of karaage.
- Double-frying is key: the first bath cooks, the second crisps.
- Don’t overcrowd the oil, which would cool and make the coating greasy.
Variations
- Tatsuta-age: a variant marinated longer in soy sauce and mirin.
Storage
Best straight from the fryer. Good cold in a bentō the next day.
What to serve it with
- A dressed green salad
- Fresh bread or a starchy side
- Roasted seasonal vegetables
- A wine matched to the dish (to taste)
Frequently asked questions
How long does it take to make "Karaage (Japanese Fried Chicken)"?
Allow about 25 min of prep and 10 min of cooking, i.e. 35 min in total for 4 servings.
Is this recipe easy to make?
Its difficulty is "Medium". Following the steps in order and our tips, it stays accessible.
Can I make "Karaage (Japanese Fried Chicken)" ahead and store it?
Best straight from the fryer. Good cold in a bentō the next day.
How many servings does this recipe make?
The quantities are for 4 servings. To adjust, simply multiply or divide the ingredients by the number of guests.
