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Chicken Karaage

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

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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. 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. 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. 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. 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. 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. 6

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

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Questions

What is Chicken Karaage?

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. This reference files it under Japanese appetizer: made on the stovetop, rated medium and about 35 minutes start to finish.

How hot should the oil be for Chicken Karaage?

For Chicken Karaage, the frying oil is held at 325 F (about 165 C) in step 2. Hotter scorches the outside before the inside cooks, and cooler turns it greasy. The target internal temperature is 165 F (about 75 C), given in step 4. A probe thermometer removes the guesswork. The frying oil is held at 375 F (about 190 C) in step 5. Hotter scorches the outside before the inside cooks, and cooler turns it greasy.

What should Chicken Karaage look like when it is ready?

Go by the cues in the method rather than the clock. Step 4: cook until just cooked through to an internal temperature of 165°F (74°C). Step 5: cook until very crispy and deep golden. A reading of 165 F on a thermometer settles it.

How long should Chicken Karaage marinate?

Step 1 reads: "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)." Follow the time in step 1. Shorter still seasons the surface. Much longer is not better with acidic marinades, which turn the outside of meat or fish mushy.

What can I use instead of sake in Chicken Karaage?

The entry for Chicken Karaage calls for 2 tbsp sake (or dry sherry). In its place: Dry sherry or a dry white wine does the same job. For no alcohol, use water or light stock with a few drops of rice vinegar.

Can I use chicken breasts instead of chicken thighs in Chicken Karaage?

Yes, with care. Breasts dry out sooner: pull them at 165 F, which usually means a few minutes less than the thighs would take. As written, the entry for Chicken Karaage uses 2 lbs boneless, skinless chicken thighs, cut into 1.5-inch pieces.

Can I start Chicken Karaage the day before?

Yes. Step 1 is a built-in pause of 4 hours: "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)." Do everything up to that point ahead of time and pick up at step 2 when you are ready to finish.

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