Savory Japanese Fried Chicken (Karaage) Made Easy at Home Recipe
This recipe teaches you how to make authentic Japanese Fried Chicken, known as Karaage, which is crispy and flavorful with a savory marinade made from soy sauce, sake, ginger, garlic, and sesame oil. Perfectly coated in a mix of potato starch and flour, then deep-fried to golden perfection, this dish is a delicious home-cooked favorite served with lemon wedges and optional Japanese mayo for dipping.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes (including marinating time)
- Yield: 4 servings (approximately 8 pieces) 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Japanese
Ingredients
Scale
For the Marinade
- 1/4 cup Soy Sauce
- 2 tablespoons Sake (Japanese Rice Wine)
- 1 tablespoon Grated Ginger
- 2 cloves Garlic, minced
- 1 tablespoon Sesame Oil
For the Chicken
- 1 lb Chicken Thighs, boneless and skinless
For the Coating
- 1/2 cup Potato Starch (or Cornstarch)
- 1/2 cup All-Purpose Flour
For Frying
- 2 cups Vegetable Oil
For Serving
- 2 pieces Lemon Wedges
- Japanese Mayo (optional)
Instructions
- Prepare Marinade: In a medium bowl, mix together soy sauce, sake, grated ginger, minced garlic, and sesame oil until well combined to create the flavorful base for the chicken.
- Marinate Chicken: Add the boneless, skinless chicken thighs to the marinade, ensuring each piece is fully coated. Cover the bowl and refrigerate for at least 30 minutes or up to 4 hours to allow the flavors to penetrate.
- Coat Chicken: In a separate bowl, combine potato starch and all-purpose flour. Remove the chicken from the marinade and thoroughly coat each piece in the starch-flour mixture for a crispy exterior.
- Heat Oil: In a deep pan or wok, pour in vegetable oil and heat it to 170°C (340°F). Use a thermometer for accuracy to ensure perfect frying temperature.
- Fry the Chicken: Carefully place the coated chicken pieces into the hot oil in batches, avoiding overcrowding. Fry each batch for about 4-5 minutes or until the chicken turns golden brown and is cooked through.
- Drain: Remove the fried chicken with a slotted spoon and place on paper towels to absorb excess oil. Serve hot accompanied by lemon wedges and optionally with Japanese mayo for dipping.
Notes
- Optional: Drizzle fried chicken with Japanese mayo for added flavor.
- Store leftovers in an airtight container for up to 3 days.
- Ensure the oil temperature remains consistent at 170°C (340°F) for optimal frying results.
- Potato starch is preferred for the coating to achieve authentic crispiness and a gluten-free option.
Keywords: Japanese fried chicken, Karaage, crispy fried chicken, homemade karaage, Japanese recipe, chicken thigh recipe, deep-fried chicken
