Description
This Quick & Easy Karaage recipe delivers crispy, flavorful Japanese fried chicken made with bite-sized marinated chicken thighs coated in potato starch and fried to golden perfection. Perfect as a snack or main dish, it features a savory marinade of soy sauce, sake, mirin, ginger, and garlic, finished with a refreshing squeeze of lemon.
Ingredients
Scale
Chicken and Coating
- 1 lb skinless boneless chicken thighs (or skin-on boneless thighs for better results)
- 1 cup potato starch (or cornstarch, rice flour, or tapioca starch)
- 2 cups vegetable oil (or any neutral frying oil)
Marinade
- 1 tbsp sake (or substitute with dry sherry wine or rice vinegar)
- 1 tsp white granulated sugar
- 1 tbsp mirin
- 2 tbsp regular soy sauce (not dark soy sauce)
- 1 tbsp freshly grated ginger
- 1 tsp freshly grated garlic
- 1/4 tsp black pepper
For Serving
- 1 lemon (cut into wedges for squeezing over fried chicken)
Instructions
- Prepare the Chicken: Dice the chicken thighs into bite-sized pieces approximately 1.5 inches wide. If using skin-on thighs, leave the skin intact to add extra crispiness during frying.
- Marinate the Chicken: In a large bowl, combine the diced chicken pieces with sake, sugar, mirin, soy sauce, grated ginger, grated garlic, and black pepper. Massage the marinade into the chicken thoroughly until the pieces are well coated. For optimal flavor, allow to marinate for 15 minutes.
- Coat the Chicken: Place the potato starch in a separate large mixing bowl. Dredge the marinated chicken pieces in the starch until fully coated. Lay the coated chicken pieces out on a plate or baking sheet lined with parchment paper, ensuring they do not touch to maintain coating integrity.
- Heat the Oil: In a heavy-bottomed pot or deep fryer, heat the vegetable oil over medium-high heat to 350°F (175°C). To test without a thermometer, dip a wooden chopstick into the oil and wait for bubbles to form around it.
- Fry the Chicken: Fry the chicken in small batches to avoid overcrowding the pan. Spread pieces apart to allow even cooking. Fry each batch until golden brown and crispy, approximately 3 to 4 minutes, flipping halfway through for even coloring.
- Drain Excess Oil: Using a slotted spoon, remove the fried chicken from the oil and transfer to a wire rack or a baking sheet lined with paper towels to drain any excess oil and keep the crust crispy.
- Serve: Serve the karaage immediately with wedges of fresh lemon. A squeeze of lemon juice over the crispy chicken enhances its fresh and savory flavors perfectly.
Notes
- Using skin-on chicken thighs adds extra flavor and crunch to the karaage, but skinless works well too.
- Marinating for 15 minutes is enough for good flavor, but for deeper taste, marinate up to 1 hour in the refrigerator.
- Maintain oil temperature around 350°F for crispy results without absorbing too much oil.
- Do not overcrowd the frying pan to ensure even cooking and crispiness.
- Potato starch gives a light, crispy crust typical of Japanese karaage, but cornstarch or tapioca starch are acceptable substitutes.
- Squeezing lemon juice right before eating brightens the flavors and cuts through the richness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Deep Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1/4 of recipe (about 4 oz cooked chicken)
- Calories: 320 kcal
- Sugar: 1.5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0.5 g
- Protein: 25 g
- Cholesterol: 85 mg
Keywords: karaage, Japanese fried chicken, fried chicken recipe, quick Korean chicken, crispy chicken, chicken thighs, easy Japanese recipe
