Chicken Karaage

Chicken karaage is Japan's answer to fried chicken: bite-size thigh pieces marinated in soy, ginger and garlic, then fried to a shattering crisp. Juicy inside, golden outside, it is irresistible with lemon and mayo.

Prep time

15 mins

Cook time

15 mins

Total time

1 hr

Servings

4 servings

Calories

480

Ingredients

• 600g boneless chicken thighs, cut into bite-size pieces
• 3 tbsp soy sauce
• 2 tbsp sake
• 1 tbsp grated fresh ginger
• 2 garlic cloves, grated
• 1 tsp sesame oil
• 0.5 tsp salt
• 80g potato starch (katakuriko)
• 500ml vegetable oil, for frying
• Lemon wedges, to serve
• Japanese mayonnaise, to serve
• Shredded cabbage, to serve

Instructions

1. Toss the chicken with the soy sauce, sake, ginger, garlic, sesame oil and salt in a bowl. Marinate for 30 minutes (or up to 2 hours).
2. Heat the oil in a deep pan or wok to 170C (340F).
3. Drain off excess marinade and coat each chicken piece thoroughly in potato starch, shaking off the excess.
4. Fry the chicken in batches for 3-4 minutes until pale golden, then lift out and rest on a rack.
5. Increase the oil temperature to 190C (375F) and fry a second time for 1-2 minutes until deeply golden and crisp.
6. Drain on a wire rack and season with a tiny pinch of salt while hot.
7. Serve over shredded cabbage with lemon wedges and Japanese mayonnaise.

Pro tips

• The double fry is the secret to karaage's signature crunch.
• Potato starch gives a lighter, crisper crust than wheat flour.
• Do not crowd the pan or the temperature drops and the coating turns greasy.
• Marinate at least 30 minutes for flavor all the way through.

Frequently asked questions