Chicken Karaage

Name: Chicken Karaage
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 lbs boneless, skinless chicken thighs, cut into 1.5-inch pieces; 1/4 cup soy sauce; 2 tbsp sake (or dry sherry); 2 tsp fresh ginger, grated; 4 garlic cloves, grated; 2 tsp toasted sesame oil; 1 cup potato starch (or cornstarch); 4 cups neutral oil for frying (vegetable or canola); 2 lemon, cut into wedges; 1/2 cup Kewpie mayonnaise (or regular mayo)

Crispy Japanese fried chicken marinated in soy, ginger, and sake, then double-fried in potato starch for an irresistibly crunchy coating. Plan ahead: 30-minute marinade required.

35 minMediumServes 4420 cal/serving

JapaneseAppetizerStovetopStandardHigh FiberLow CarbLow-SodiumPork-Free

Ingredients

2 lbs boneless, skinless chicken thighs, cut into 1.5-inch pieces
1/4 cup soy sauce
2 tbsp sake (or dry sherry)
2 tsp fresh ginger, grated
4 garlic cloves, grated
2 tsp toasted sesame oil
1 cup potato starch (or cornstarch)
4 cups neutral oil for frying (vegetable or canola)
2 lemon, cut into wedges
1/2 cup Kewpie mayonnaise (or regular mayo)

Instructions

1

In a bowl, combine 1/4 cup soy sauce, 2 tbsp sake (or dry sherry), 2 tsp grated fresh ginger, 4 grated garlic cloves, and 2 tsp toasted sesame oil. Add 2 lbs cut into 1.5-inch pieces boneless, skinless chicken thighs, toss to coat, and marinate at room temperature for 30 minutes (or refrigerate up to 4 hours).
2

Pour enough neutral oil for frying (vegetable or canola) into a heavy pot to reach 2 inches deep. Heat to 325°F (165°C).
3

Working in batches, remove chicken from the marinade, letting excess drip off. Toss each piece in 1 cup potato starch (or cornstarch) to coat thoroughly, shaking off excess.
4

Fry the chicken in batches for 3-4 minutes until just cooked through to an internal temperature of 165°F (74°C). Transfer to a wire rack. This is the first fry.
5

Increase the oil temperature to 375°F (190°C). Fry the chicken again in batches for 1-2 minutes until very crispy and deep golden. Drain on the wire rack.
6

Serve immediately with 2 cut into wedges lemon and 1/2 cup Kewpie mayonnaise (or regular mayo) for dipping.

Questions

Can I make Chicken Karaage gluten-free?

Yes. The gluten in this entry is 1/4 cup soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Chicken Karaage keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Chicken Karaage?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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