Crispy Japanese Karaage Chicken
Karaage is Japan's most beloved fried chicken: juicy bite-sized pieces marinated in soy sauce, sake, and fresh ginger, then dredged in cornstarch and fried to a perfectly golden crunch. It comes together in minutes and works beautifully as a party appetizer, bento staple, or weeknight dinner served over steamed rice.
🛒 Ingredients
10 servings
- 500 g (1.1 lb) boneless chicken thighs, cut into bite-sized pieces
- 3 tbsp soy sauce
- 3 tbsp sake (or fresh lemon juice)
- 1 tsp freshly grated ginger
- 2 garlic cloves, grated or minced
- Cornstarch, as needed for coating
- Freshly ground black pepper, to taste
- Neutral oil for deep frying (sunflower or canola)
🛍️ Recommended tools
Amazon affiliate links
Directions
- 1
In a bowl, whisk together the soy sauce, sake (or lemon juice), grated ginger, and garlic to form the marinade.
- 2
Add the chicken pieces, toss well to coat evenly, and let marinate for at least 5 minutes at room temperature.
- 3
Season with black pepper, then dredge each piece in cornstarch, shaking off any excess.
- 4
Heat the oil to 175 °C (350 °F) and fry the chicken in batches for 3–4 minutes until deep golden and crispy.
- 5
Drain on a paper towel-lined plate, season with salt if needed, and serve immediately.
💡 Chef's Tip
For maximum crunch, double-fry the chicken: first fry at 160 °C for 3 minutes, rest for 2 minutes off the heat, then fry again at 180 °C for 1 minute. Serve alongside Japanese mayo and lemon wedges.
Similar Recipes
Same category — Poultry
🍽️ Complete your meal
More ideas to accompany this dish
