Chicken Karaage - fried japanese chicken
Experience authentic Chicken Karaage—crispy, juicy Japanese fried chicken marinated in soy, garlic, and ginger, coated with potato starch, and fried to golden perfection. A crowd-pleaser for any occasion!
4 Servings
Ingredients
For the Marinade:
- 1 clove garlic finely grated
- 1 tablespoon finely grated fresh ginger
- 3 tablespoons soy sauce
- 3 tablespoons sake
- 1 tablespoon mirin
- ⅛ teaspoon sesame oil
- ¼ teaspoon ground black pepper
- 1 pinch cayenne pepper
- ½ teaspoon white sugar
- ¼ teaspoon kosher salt
For the Chicken:
- 1 ¼ pounds boneless skinless chicken thighs, cut into 2-inch pieces
For the Coating:
- 1 cup potato starch
For Frying:
- 1 quart canola oil or as needed for deep frying
Instructions
Prepare the Marinade:
- Combine the garlic, ginger, soy sauce, sake, mirin, sesame oil, black pepper, cayenne pepper, sugar, and salt in a medium-sized mixing bowl. Stir well until fully combined.
Marinate the Chicken:
- Add the chicken pieces to the marinade, ensuring they are evenly coated. Cover the bowl and refrigerate for at least 1 hour, or up to 10 hours for deeper flavor absorption.
Prepare the Coating:
- Set up a dredging station by placing a wire rack over a foil-lined baking sheet. Add the potato starch to a wide, shallow bowl.
Coat the Chicken:
- Remove the marinated chicken from the refrigerator. Toss two to three pieces of chicken at a time in the potato starch, ensuring an even coating. Shake off excess starch and place the coated chicken on the prepared wire rack. Repeat this process for all chicken pieces. Refrigerate the coated chicken for 15–30 minutes to help the coating adhere.
Heat the Oil:
- Preheat the canola oil in a deep fryer or large pot to 350°F (175°C).
Fry the Chicken:
- Working in small batches to avoid overcrowding, carefully lower the chicken pieces into the hot oil. Fry for 3–4 minutes, occasionally tossing the pieces, until they are golden brown and cooked through.
Drain the Chicken:
- Remove the fried chicken from the oil and transfer it to a paper towel-lined plate to drain excess oil. Repeat this process for the remaining chicken pieces.
Serve:
- Arrange the chicken on a serving platter and garnish with lemon wedges or your favorite dipping sauce. Serve immediately to enjoy the perfect crunch.
Notes
To make this recipe gluten-free, substitute tamari for soy sauce and ensure that the potato starch and other ingredients used are certified gluten-free.