4.6 from 100 votes
Karaage (から揚げ)
Karaage is a Japanese fried chicken dish where bite-size chicken thigh pieces are marinated in a blend of soy sauce, sake, and fresh ginger, then coated with potato starch for a light, crisp crust. The frying process delivers juicy interior with a crunchy exterior, often served with lemon wedges to brighten the flavor.
Prep Time
10 mins
Cook Time
15 mins
Additional Time
1 hr
Total Time
1 hr 25 mins
Servings:
6
servings
Calories:
450 kcal
Course:
Main Course, Appetizer, Snacks
Cuisine:
Japanese
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 450
% 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.