Chicken Karaage is a quintessential Japanese dish that has won hearts worldwide with its irresistibly crispy exterior and juicy, flavourful interior.
Originating as a popular street food and bento box staple, this deep-fried delicacy perfectly showcases Japan’s mastery of simple yet sophisticated cooking techniques. The secret lies in the carefully balanced marinade, which infuses the chicken with a delightful mix of umami from soy sauce, the warmth of ginger and garlic, and a subtle sweetness from sake. Coated in a blend of potato starch and flour, the chicken achieves a golden, crispy texture when fried—ideal for pairing with fluffy steamed rice or a crisp salad.
What makes Karaage truly special is its versatility. Whether you’re serving it as an appetiser at a dinner party, a quick snack for movie night, or a centrepiece for a homely meal, this dish never fails to impress. With this easy-to-follow recipe, you can recreate the magic of authentic Japanese Chicken Karaage in your own kitchen. No matter your level of culinary expertise, you’ll find that making this dish is as enjoyable as it is rewarding. So, gather your ingredients and get ready to experience the bold, savoury flavours that have made Karaage a beloved classic across the globe.
Ingredients
- 500 gram chicken thigh fillets (cut into bite-sized pieces)
- 2 tablespoons soy sauce
- 1 tablespoon sake
- 1 teaspoon ginger (grated)
- 1 teaspoon garlic (grated)
- 1 teaspoon seasame oil
- 2 tablespoons potato starch (or cornflour)
- 2 tablespoons plain flour
- vegetable oil (for frying)
- lemon wedges (optional, for serving)
- Japanese mayonaise (optional, for dipping)
Instructions
Marinate the Chicken:
- In a large bowl, combine soy sauce, sake, grated ginger, garlic, and sesame oil. Add the chicken pieces, ensuring they are evenly coated. Cover and marinate in the fridge for 30 minutes to 1 hour.
Prepare the Coating:
- In a shallow dish, mix potato starch and plain flour. Remove the chicken from the marinade, shaking off any excess liquid, and dredge each piece in the flour mixture, ensuring an even coating.
Heat the Oil:
- In a deep frying pan or wok, heat about 2-3 cm of vegetable oil to 170°C (340°F).
Fry the Chicken:
- Fry the chicken pieces in batches to avoid crowding. Fry for 3-4 minutes until lightly golden, then remove and drain on a wire rack or paper towels.
Double-Fry for Crispiness:
- Increase the oil temperature to 190°C (375°F) and fry the chicken pieces again for 1-2 minutes until deep golden and extra crispy. Drain well.
Serve:
- Serve hot with lemon wedges and Japanese mayonnaise on the side, if desired.
Nutritional Information
- Per serving
- Energy: 381 kcal / 1593 kJ
- Fat: 23.3 g
- Protein: 26.4 g
- Carbs: 14.1 g
