Chicken Karaage

Chicken Karaage is a popular Japanese fried chicken dish known for its crispy exterior and juicy, flavorful interior. Bite-sized pieces of chicken thighs, are marinated in a mix of soy sauce, ginger, garlic, sake, and sesame oil, giving the meat a deep umami flavor. After marinating, the chicken is coated in cornstarch, which creates a light and crunchy crust when fried. Chicken Karaage is typically served with a wedge of lemon for a zesty kick, and it pairs well with rice, salads, or dipping sauces like mayonnaise. It’s a delicious, crowd-pleasing dish perfect for casual dinners or as a tasty appetizer.

Chicken Karaage Ingredients

• 2 pieces of Boneless, skin-on thighs
• Salt and pepper to taste (to season the chicken)
• 2 Tablespoons Cornstarch
• Oil for frying

Ingredients for the Marinate

• 1 Garlic clove, minced
• ½ teaspoon Ginger, grated
• ½ Tablespoon Soy sauce,
• ½ Tablespoon Sake (or Chinese cooking wine)
• ¼ Tablespoon Sesame oil

How to Make the Best Chicken Karaage

1. 350 degrees F (175 degrees C).Start by chopping the chicken thighs into similar-size pieces and season with a bit of salt and black pepper to taste.
2. Prepare the marinade. Add all ingredients into a bowl and mix it well.
3. Add the chicken into the marinade and mix it so the chicken is completely coated by the marinade. Let is rest from 20min – 1hour.
4. Coat the marinated chicken with the cornstarch.
5. In a medium-high heat pan, add the vegetable oil. Once the oil is hot (if you have a thermometer, it is about 350ºF (175ºC)), add the chicken. Do not overcrowd the pan.
6. Fry the first time for about 90 seconds. Remove the chicken and place it into a plate with paper towel. Keep doing it until all chicken is fried.
7. Now, you will fry for a second time. Add the fried chicken again for an extra 45 seconds or until the outside is golden and crispy. Remove and place it into a plate with paper towel on top.
8. When serving, you can opt to squeeze a lemon on top and add a side of mayo (Japanese mayo would be the best option). Serve it on top of white rice. It also combines really well with Japanese curry (Kare Raisu).

Recipe Tips

How to know if the oil is hot for frying?

• If you have a food thermometer: when the oil temperature reaches about 350ºF (175ºC).
• If you don’t have a thermometer: place a wooden spoon into the oil; if some bubbles form around the spoon the oil is ready for frying.