Crispy Japanese Fried Chicken
Crispy Japanese Fried Chicken, known as Karaage, offers a delightful crunch with juicy meat, perfect as a snack, appetizer, or main dish.
Ingredients
For the Chicken
- 1 pound boneless and skinless chicken thighs
- 1 tablespoon soy sauce
- 1 tablespoon sake (or white vinegar) substitute for sake
- 1 teaspoon grated ginger
- 1 teaspoon grated garlic
- ½ cup potato starch (or cornstarch)
- to taste salt and pepper
- as needed Vegetable oil for frying
- for serving Lemon wedges
Instructions
Preparation
- Cut the chicken thighs into bite-sized pieces for even cooking.
- Mix together the soy sauce, sake (or white vinegar), grated ginger, and grated garlic in a bowl.
- Add the chicken pieces to the marinade, ensuring they are well-coated, and marinate for at least 30 minutes or up to 2 hours in the refrigerator.
Frying
- Remove the marinated chicken from the marinade and let any excess liquid drip off.
- Dredge each piece of chicken in potato starch (or cornstarch) until fully coated, shaking off excess.
- Heat vegetable oil in a deep frying pan or pot to about 350°F (175°C).
- Carefully add the coated chicken pieces to the hot oil in batches, avoiding overcrowding.
- Fry the chicken for about 4-6 minutes or until golden brown and crispy, flipping halfway through.
- Remove the chicken and place it on a paper towel-lined plate to absorb excess oil. Season with salt and pepper to taste while still warm.
- Repeat with any remaining chicken pieces, maintaining oil temperature as necessary.
Serving
- Serve the chicken on a platter, garnishing with parsley or green onions and lemon wedges on the side.
- Consider serving with ponzu sauce, rice, salad, or pickled vegetables.
- Karaage can also be enjoyed in a bento box with various sides.
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Notes
Marinate chicken for at least 30 minutes for best flavor. Double frying improves the crispiness. Store leftovers in an airtight container and reheat in the oven or air fryer.