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Unleash 5-Star Juicy Chicken Karaage Perfection

Chicken Karaage
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Make authentic Japanese fried chicken bites. This recipe is for seasoned, marinated, and double-fried Chicken Karaage for extra crispiness.

Ingredients

Scale
  • 600g boneless, skin-on chicken thighs, cut into 4cm pieces
  • 2 tbsp sake
  • 2 tbsp mirin
  • 2 tbsp soy sauce
  • 1 tbsp grated ginger
  • 1 clove garlic, grated
  • 1 tsp sugar
  • Pinch of black pepper
  • 1/2 cup potato starch (or cornstarch)
  • Vegetable oil, for deep frying

Instructions

  1. In a bowl, combine sake, mirin, soy sauce, grated ginger, grated garlic, sugar, and black pepper.
  2. Add the chicken pieces to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
  3. Remove chicken from the marinade, letting excess drip off.
  4. Place potato starch in a shallow dish. Dredge each chicken piece in the starch, pressing to coat well.
  5. Heat vegetable oil in a deep pot or Dutch oven to 170°C (340°F).
  6. Fry chicken in batches for 2-3 minutes, until light golden. Remove and drain on a wire rack.
  7. Increase oil temperature to 180°C (350°F). Return chicken to the hot oil for a second fry, 1-2 minutes, until deep golden brown and crispy.
  8. Remove chicken and drain again. Serve immediately.

Notes

  • For extra crispy karaage, ensure your oil temperature is accurate.
  • Do not overcrowd the pot when frying; this lowers the oil temperature and makes chicken less crispy.
  • Serve with a lemon wedge or Japanese mayonnaise.

Nutrition

Find it online: https://sundayflavor.com/chicken-karaage-recipe/