Karaage (から揚げ)
Karaage is a Japanese fried chicken dish made with bone-in chicken thighs marinated in soy sauce and ginger, then coated in potato starch for an exceptionally crisp exterior while staying juicy inside.
Total
1h 25mServings
6Karaage is a Japanese fried chicken dish made with bone-in chicken thighs marinated in soy sauce and ginger, then coated in potato starch for an exceptionally crisp exterior while staying juicy inside.
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To make the karaage marinade, mix the 1/3 cup soy sauce, 2 tablespoon sake, and 25 grams fresh ginger in a bowl to combine.
Add the 900 grams boneless skin-on chicken thighs and mix well to coat each piece with the kaarage marinade. Cover and refrigerate, allowing the pieces of chicken to marinate for at least 1 hour or up to 4 hours.
When you are ready to fry the karaage, add 1 inch of vegetable oil in a heavy bottomed pot or deep fryer and heat until the oil temperature reaches 340 degrees F (170 C). Prepare a paper towel-lined wire rack.
While you wait for the oil temperature to rise, add the 170 grams potato starch to a shallow bowl and dredge the marinated chicken to coat each piece evenly, tapping off any excess potato starch with your hand. Set the coated pieces on a tray.
When the deep frying oil is ready, fry the coated chicken pieces in batches. Don't overcrowd the pot, and fry chicken in batches that have roughly the same size pieces so they will cook at about the same time.
After a few minutes, start checking the pieces of chicken for doneness. When the karaage hits an internal temperature of 160 degrees F (71 C) on a meat thermometer, transfer them to the paper towel-lined wire rack and let the chicken rest for a few minutes before serving them. Serve with 1/2 lemon cut into wedges.
Store cooled karaage in an airtight container in the refrigerator for up to 2 days; reheat in a 350°F oven for 10 minutes to restore crispness.
Thighs are preferred because they stay juicy during frying; breasts tend to dry out. If using breasts, reduce frying time and watch carefully.
Potato starch creates a crispier, lighter shell than wheat flour and is traditional in Japanese karaage.
At least 30 minutes; overnight in the refrigerator yields more flavorful results.
Heat oil to 320–350°F (160–175°C). Too cool produces greasy chicken; too hot burns the coating before the meat cooks through.
Karaage is best eaten fresh and hot. Leftovers can be refrigerated for up to 2 days and reheated in a 350°F oven for 10 minutes.
