Karaage Recipe
Marinated in ginger, soy and garlic, then fried until shatteringly crisp, karaage is Japan's beloved fried chicken — juicy inside, golden outside, and dangerously easy to keep eating.
- Prep time
- 20 mins
- Cook time
- 20 mins
- Total time
- 40 mins
- Servings
- 4 servings
- Calories
- 620
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Ingredients
- 700 g boneless chicken thighs, cut into bite-size pieces
- 3 tbsp soy sauce
- 1 tbsp sake or dry white wine
- 1 tbsp grated ginger
- 2 garlic cloves, grated
- 1 tbsp sesame oil
- 100 g potato starch or cornflour
- Oil, for frying
- Lemon wedges and shredded cabbage, to serve
- Salt and pepper
Instructions
- Mix the soy, sake, ginger, garlic and sesame oil, then toss the chicken through it and marinate for at least 20 minutes.
- Drain off excess marinade and coat the chicken evenly in potato starch, shaking off the excess.
- Heat oil to 170C and fry the chicken in batches for 4 minutes until pale golden; rest for 3 minutes.
- Raise the oil to 190C and fry again for 1 to 2 minutes until deep golden and extra crisp.
- Drain on a wire rack and season lightly while hot.
- Serve with lemon wedges, cabbage and rice or as a snack on its own.
Pro tips
- Potato starch gives a lighter, crisper crust than plain flour.
- Double frying is the secret to karaage that stays crisp after serving.
- Chicken thighs stay juicier than breast for this recipe.
- Do not skip the resting step between fries; it lets the crust set.
Frequently asked questions
Can I air-fry karaage?
Yes, spray generously with oil and air-fry at 200C for 12 to 14 minutes, turning once.
How long should I marinate?
20 minutes is enough; overnight gives deeper flavour but can make the chicken salty.
What do I serve it with?
Rice, shredded cabbage, lemon, and a small bowl of Japanese mayonnaise.
Can I use chicken breast?
Yes, but cut it slightly larger and watch the time so it does not dry out.
