Karaage (Japanese Fried Chicken)

This Japanese version of fried chicken, which is marinated in soy sauce, ginger, and garlic, is popular served as an appetizer, as a main dish, as a finger food with cocktails, or chilled and packed into lunch boxes. A spritz of fresh lemon juice just before serving helps keep this dish from tasting too heavy.

Serves: 4Hands-on: 35 minutesTotal: 50 minutesDifficulty: Easy

Serves: 4

Ingredients

  • 1 lb. boneless, skinless chicken thighs, cut into 2" pieces
  • 2 Tbsp. soy sauce
  • 1 Tbsp. freshly grated ginger
  • 1 Tbsp. sake
  • 2 tsp. mirin
  • 2 cloves garlic, peeled and minced
  • ⅓ cup corn starch
  • ¼ cup all-purpose flour
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 3 cups peanut oil

Directions

  • In a large bowl combine the chicken pieces, soy sauce, ginger, sake, mirin, and garlic and mix well to evenly coat. Let the chicken stand at room temperature for 10 minutes.
  • In a bowl combine the corn starch, flour, salt, and pepper. Whisk to thoroughly combine.
  • In a deep pot add oil, making sure the oil is at least 3" away from the top of the pot. Heat oil over high heat until it reaches 350°F.
  • Once oil has reached 350°F drain any remaining marinade off the chicken. Dredge the chicken pieces 5 or 6 at a time in the flour mixture. Carefully drop them into the hot oil and cook, turning often to ensure even cooking, until the chicken is golden brown and cooked through, about 5–8 minutes. It should reach an internal temperature of 160°F. Once cooked, remove the chicken from the oil and drain on a tray lined with paper towels. Repeat with the remaining chicken. Serve hot or at room temperature.

Recipe Information

Serves: 4

Ingredients

  • 1 lb. boneless, skinless chicken thighs, cut into 2" pieces
  • 2 Tbsp. soy sauce
  • 1 Tbsp. freshly grated ginger
  • 1 Tbsp. sake
  • 2 tsp. mirin
  • 2 cloves garlic, peeled and minced
  • ⅓ cup corn starch
  • ¼ cup all-purpose flour
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 3 cups peanut oil

Directions

  • In a large bowl combine the chicken pieces, soy sauce, ginger, sake, mirin, and garlic and mix well to evenly coat. Let the chicken stand at room temperature for 10 minutes.
  • In a bowl combine the corn starch, flour, salt, and pepper. Whisk to thoroughly combine.
  • In a deep pot add oil, making sure the oil is at least 3" away from the top of the pot. Heat oil over high heat until it reaches 350°F.
  • Once oil has reached 350°F drain any remaining marinade off the chicken. Dredge the chicken pieces 5 or 6 at a time in the flour mixture. Carefully drop them into the hot oil and cook, turning often to ensure even cooking, until the chicken is golden brown and cooked through, about 5–8 minutes. It should reach an internal temperature of 160°F. Once cooked, remove the chicken from the oil and drain on a tray lined with paper towels. Repeat with the remaining chicken. Serve hot or at room temperature.

Nutrition Information

Nutrition Information
Amount per serving
Calories300
Total Fat17g
Saturated Fat3g
Cholesterol80mg
Sodium700mg
Total Carbohydrate16g
Dietary Fiber1g
Sugars0g
Protein18g