Chicken Karaage 日式炸雞 (唐揚げ)
Chicken Karaage is a popular Japanese fried chicken dish. Boneless chicken thighs are marinated in a savory mixture of soy sauce, sake, ginger, and garlic, then lightly coated in potato starch and flour before being deep-fried to a golden, crispy perfection. It's known for its juicy interior and super crispy exterior, often served with a squeeze of lemon.
Japanese
Chicken
Nutrition (per serving)
520kcalCalories
28.5gProtein
18gCarbs
35.5gFat
0gFiber
425mgSodium
Ingredients
- 500g boneless, skin-on chicken thighs, cut into 3-4cm pieces
- 2 tbsp soy sauce
- 1 tbsp sake (Japanese cooking wine)
- 1 tsp grated ginger
- 1 tsp grated garlic
- 1/2 tsp sugar
- 1/4 tsp black pepper
- 1 large egg
- 4 tbsp potato starch (or cornstarch)
- 2 tbsp all-purpose flour
- Frying oil (e.g., vegetable oil), for deep frying
- Lemon wedges, for serving (optional)
Steps
- In a bowl, combine chicken thighs with soy sauce, sake, grated ginger, grated garlic, sugar, and black pepper. Mix well and marinate for at least 30 minutes, or preferably 1-2 hours in the refrigerator.
- In a separate shallow dish, whisk the egg. In another shallow dish, combine potato starch and all-purpose flour. Dip each marinated chicken piece first into the egg, then dredge thoroughly in the starch-flour mixture, ensuring it's evenly coated.
- Heat frying oil in a deep pot or wok to 170°C (340°F). Carefully add the coated chicken pieces in batches, making sure not to overcrowd the pot. Fry for about 2-3 minutes until lightly golden and cooked through. Remove and place on a wire rack to drain.
- Increase the oil temperature to 180°C (350°F). Return all the chicken pieces to the hot oil and fry for another 1-2 minutes until deeply golden brown and extra crispy. Remove from oil and place back on the wire rack.
- Serve hot, optionally with lemon wedges for squeezing over.
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