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Japanese Fried Chicken

Extra-Crispy Japanese Fried Chicken (Karaage) Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1½ lbs (680 g) boneless skinless chicken thighs, cut into bite‑size pieces
  • 3 tbsp soy sauce
  • 2 tbsp sake
  • 1 clove garlic, grated
  • 1 tsp fresh ginger, grated
  • ½ cup (60 g) potato starch
  • Vegetable oil, for frying

Method
 

  1. Toss chicken with soy sauce, sake, garlic, and ginger. Marinate 15 minutes at room temperature, then drain excess liquid.
  2. Dredge chicken in potato starch, shaking off loose powder, and set on a rack.
  3. Heat oil to 320°F (160°C) and fry in small batches for about 4 minutes until pale golden. Drain on a rack.
  4. Raise oil to 350°F (175°C) and fry the rested chicken in small batches for 1 to 2 minutes until deep amber and crisp. Salt immediately.
  5. Pile the chicken on a plate with lemon wedges and serve hot.

Notes

The 15‑minute marinade is not counted in the prep time; you can marinate for up to 2 hours in the fridge for a deeper flavor. Watch the oil temperature carefully between batches, and use a heavy‑bottomed pot for steady heat.