Karaage (から揚げ)
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
15 mins
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Additional Time
1 hr
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Total Time
1 hr 25 mins
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Servings
6 servings
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Calories
450 kcal
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Course
Main Course, Appetizer, Snacks
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Cuisine
Japanese
Karaage (から揚げ)
Description
Karaage uses boneless, skin-on chicken thighs cut into bite-sized pieces, marinated for at least one hour in a mixture of soy sauce, sake, and freshly grated ginger. This marinade imparts a savory, slightly tangy flavor and tenderizes the meat. Marination time can extend up to four hours for deeper flavor.
Before frying, the marinated chicken is dredged in potato starch, which forms a thin, crispy coating during frying without heaviness. The chicken is deep-fried in vegetable oil heated to about 340°F (170°C) in small batches to ensure even cooking and crispness while maintaining a moist interior.
Karaage is traditionally served with lemon wedges to add a bright counterpoint to the rich, savory fried chicken. This dish pairs well with rice or as a snack or appetizer.
Ingredients
For the Kaarage marinade
- ⅓ cup soy sauce
- 2 tablespoon sake
- 25 grams ginger grated, fresh
For the Chicken Karaage
- 900 grams chicken thigh cut into bite-size pieces, boneless skin-on
- 170 grams potato starch
- vegetable oil (for frying)
- ½ lemon (sliced into wedges for serving)
Instructions
- To make the karaage marinade, mix the ⅓ cup soy sauce, 2 tablespoon sake, and 25 grams fresh ginger in a bowl to combine.
- Add the 900 grams boneless skin-on chicken thighs and mix well to coat each piece with the kaarage marinade. Cover and refrigerate, allowing the pieces of chicken to marinate for at least 1 hour or up to 4 hours.
- When you are ready to fry the karaage, add 1 inch of vegetable oil in a heavy bottomed pot or deep fryer and heat until the oil temperature reaches 340 degrees F (170 C). Prepare a paper towel-lined wire rack.
- While you wait for the oil temperature to rise, add the 170 grams potato starch to a shallow bowl and dredge the marinated chicken to coat each piece evenly, tapping off any excess potato starch with your hand. Set the coated pieces on a tray.
- When the deep frying oil is ready, fry the coated chicken pieces in batches. Don't overcrowd the pot, and fry chicken in batches that have roughly the same size pieces so they will cook at about the same time.
- After a few minutes, start checking the pieces of chicken for doneness. When the karaage hits an internal temperature of 160 degrees F (71 C) on a meat thermometer, transfer them to the paper towel-lined wire rack and let the chicken rest for a few minutes before serving them. Serve with ½ lemon cut into wedges.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 450 kcal
% Daily Value*
| Calories | 450kcal | 23% |
| Carbohydrates | 26g | 9% |
| Protein | 28g | 56% |
| Fat | 27g | 42% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 147mg | 49% |
| Sodium | 852mg | 36% |
| Potassium | 649mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 119IU | 2% |
| Vitamin C | 6mg | 7% |
| Calcium | 36mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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