Ingredients
- 450 grams Boneless skin Chicken
- 1 tablespoon Ginger
- 1 clove Garlic
- 2 tablespoons Soy sauce
- 1 tablespoon Sake
- 2 teaspoon Granulated sugar
- 1 cup Potato starch
- 1 cup Vegetable oil
- 1 cup Lemon
Instructions
4 steps · ~24 minutes total
Step 1
Add the ginger, garlic, soy sauce, sake and sugar to a bowl and whisk to combine. Add the chicken, then stir to coat evenly. Cover and refrigerate for at least 1 hour.
8 minutesUse room-temperature ingredients for better volume when whisking.Step 2
Add 1 inch of vegetable oil to a heavy bottomed pot and heat until the oil reaches 360 degrees F. Line a wire rack with 2 sheets of paper towels and get your tongs out. Put the potato starch in a bowl
5 minutesStep 3
Add a handful of chicken to the potato starch and toss to coat each piece evenly.
3 minutesStep 4
Fry the karaage in batches until the exterior is a medium brown and the chicken is cooked through. Transfer the fried chicken to the paper towel lined rack. If you want the karaage to stay crispy longer, you can fry the chicken a second time, until it's a darker color after it's cooled off once. Serve with lemon wedges.
8 minutesTest the oil temperature with a small piece of food — it should sizzle immediately.
💡 Tips & Tricks
🔄 Variations
Storage & Reheating
Refrigerator
Up to 3 days in an airtight container
Freezer
Up to 2 months — thaw overnight in fridge
Reheat in a skillet or microwave until heated through.
What to Serve With
Complete your japanese meal with these perfect pairings:
About This Dish
Chicken Karaage is a beloved dish from Japanese cuisine, originating in Japan. With a total preparation time of about 75 minutes, it is a rewarding project for when you have extra time in the kitchen.
Japanese cuisine (washoku) is recognized by UNESCO as an Intangible Cultural Heritage. It emphasizes seasonal ingredients, beautiful presentation, and the harmonious balance of five flavors: sweet, sour, salty, bitter, and umami.
This recipe is rated medium difficulty and uses 9 ingredients. Intermediate cooks will enjoy the balanced challenge.
Frequently Asked Questions
The best cut of chicken for Chicken Karaage is boneless, skinless chicken thighs. They remain juicy and tender during frying.
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Nutrition Facts
4 serving(s) per recipe
* Percent Daily Values are based on a 2,000 calorie diet. Values are approximate and may vary based on ingredients used.
