Description
Make authentic Japanese fried chicken at home. This recipe features bite-sized chicken marinated in soy sauce and ginger for a flavorful, crispy experience.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs, cut into 1.5-inch pieces
- 2 tbsp soy sauce
- 1 tbsp sake (optional)
- 1 tbsp mirin (optional)
- 1 inch ginger, grated
- 2 cloves garlic, grated
- 1 tsp sesame oil
- 1/2 cup potato starch (or cornstarch)
- Oil for deep frying
Instructions
- Cut chicken thighs into 1.5-inch pieces.
- In a bowl, combine soy sauce, sake, mirin, grated ginger, grated garlic, and sesame oil.
- Add chicken pieces to the marinade. Mix well to coat all chicken.
- Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
- Pour potato starch into a shallow dish.
- Working in batches, dredge each piece of marinated chicken in potato starch, ensuring it is fully coated. Shake off excess starch.
- Heat oil in a deep pot or Dutch oven to 340°F (170°C).
- Carefully add chicken pieces to the hot oil, do not overcrowd the pot. Fry for 3-4 minutes until light golden brown and cooked through.
- Remove chicken from oil and place on a wire rack set over paper towels to drain excess oil.
- Increase oil temperature to 375°F (190°C).
- Return fried chicken to the hot oil for a second fry, about 1-2 minutes, until deeply golden brown and extra crispy.
- Remove and drain again. Serve hot.
Notes
- For extra crispy karaage, double frying is key.
- You can prepare the marinated chicken ahead of time and store it in the refrigerator for up to 1 day.
- Serve with lemon wedges for a bright, fresh flavor.
- Potato starch gives the most authentic crispy texture, but cornstarch works as a substitute.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Deep Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 350-450
- Sugar: 2-5g
- Sodium: 600-800mg
- Fat: 20-30g
- Saturated Fat: 5-8g
- Unsaturated Fat: 15-22g
- Trans Fat: 0g
- Carbohydrates: 10-15g
- Fiber: 0-1g
- Protein: 30-40g
- Cholesterol: 100-150mg