Japanese Chicken Karaage

Chicken Karaage is a popular Japanese dish consisting of bite-sized, marinated chicken pieces that are deep-fried to crispy perfection. Typically, the chicken is marinated in a mixture of soy sauce, garlic, ginger, and mirin before being coated in a light layer of potato starch or flour. The result is juicy, tender chicken with a flavorful and crunchy exterior. Chicken Karaage is often served with a side of mayonnaise for dipping or a squeeze of fresh lemon to add a tangy contrast to the rich umami flavors of the dish.

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Servings: 4

Author: Chef Connie

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Japanese Chicken Karaage

Prep time: 20 MinCook time: 20 MinInactive time: 2 HourTotal time: 2 H & 40 M

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Ingredients

• 1 lb boneless chicken thighs
• 1 clove garlic (minced)
• 1-inch piece of ginger (grated)
• 2 tablespoons soy sauce
• 2 tablespoons sake
• 1 tablespoon mirin
• 1 teaspoon sesame oil
• 1/2 cup potato starch (or cornstarch)
• Vegetable oil (for frying)
• Lemon wedges (for serving)
• Japanese mayonnaise

Instructions

1. Cut the chicken thighs into bite-sized pieces, about 1-2 inches.
2. In a bowl, combine the minced garlic, grated ginger, soy sauce, sake, mirin, and sesame oil (if using). Mix well.
3. Add the chicken pieces to the marinade and mix to ensure all pieces are well-coated. Let it marinate for at least 30 minutes, or up to 2 hours for more flavor. If marinating for more than 30 minutes, cover and refrigerate.
4. Pour the potato starch (or cornstarch) into a shallow dish.
5. Dredge each piece of marinated chicken in the starch, ensuring each piece is fully coated. Shake off any excess starch.
6. In a deep pot or a deep fryer, heat the vegetable oil to 340-360°F. If you don't have a thermometer, you can test the oil by dropping a bit of starch in; it should sizzle and rise to the surface immediately.
7. Fry the chicken in batches to avoid overcrowding the pot. Fry each batch for about 5-7 minutes, or until the chicken is golden brown and cooked through.
8. Use a slotted spoon to remove the chicken from the oil and drain on a paper towel-lined plate.
9. Serve the karaage hot with lemon wedges on the side. A squeeze of lemon juice over the chicken adds a refreshing zest.

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