4.9 from 144 votes
Karaage - Japanese fried chicken
Karaage is Japanese-style fried chicken prepared by marinating chicken thighs in a ginger, garlic, and soy-based mixture, then coating pieces with a mixture of cornstarch and flour before double frying. This method produces pieces with a crispy, golden exterior and tender, juicy interior. Served with mayonnaise and lemon wedges, it balances richness with a bright acidity.
Prep Time
15 mins
Cook Time
20 mins
Additional Time
1 hr
Total Time
1 hr 35 mins
Servings:
2
servings
Course:
Main Course
Cuisine:
Japanese
Ingredients
- 2 chicken thighs (500 g/ 1 lb)
- 1 tsp salt
- black pepper freshly ground
- 4 tbsp cornstarch or potato starch
- 4 tbsp all-purpose flour
- neutral-flavored oil enough to fill a deep saucepan ½ full
Marinade:
- ginger 3 cm (1 ⅕ inch, a knob of
- 1 garlic clove
- 2 tbsp soy sauce
- 1 tsp mirin
- 1 tsp sake
- 1 tsp sesame oil
Garnishes:
- mayonnaise Kewpie brand
- lemon
Instructions
How to make karaage:
- Cut the chicken into 5 cm (2- inch) pieces and season with salt and pepper.
- Grate the ginger and garlic. Combine with the rest of the marinade.
- Place the chicken and marinade in a ziplock bag and marinade for 1 hour in the refrigerator.
- Heat the oil in a saucepan to 160 ºC/ 320 °F.
- Combine the cornstarch and all purpose flour in a bowl.
- Coat the chicken piece by piece and place on a tray.
- Fry the chicken for around 2 minutes till a very light brown. Place on a wire rack.
- Using a fine mesh sieve, clean the oil. Heat the oil to 180 ºC/ 356°F.
- Fry the chicken again for around 1 minute or until golden brown. This will help give a crispy exterior.
- Serve with a side of mayonnaise and a wedge of lemon.
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