Can I use chicken breasts instead of thighs?

Thighs are preferred because they stay juicy during frying; breasts tend to dry out. If using breasts, reduce frying time and watch carefully.

Why use potato starch instead of flour?

Potato starch creates a crispier, lighter shell than wheat flour and is traditional in Japanese karaage.

How long should the chicken marinate?

At least 30 minutes; overnight in the refrigerator yields more flavorful results.

What oil temperature is best for frying?

Heat oil to 320–350°F (160–175°C). Too cool produces greasy chicken; too hot burns the coating before the meat cooks through.

Can I make karaage ahead of time?

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.

Karaage (Japanese Fried Chicken)

Name: Karaage (Japanese Fried Chicken)
Prep time: 10 min
Cook time: 15 min
Total time: 1 h 25 min
Yield: 6 servings
Cuisine: Best
Ingredients: 1/3 cup soy sauce; 2 tablespoon sake; 25 grams fresh ginger ((grated)); 900 grams boneless skin-on chicken thighs ((cut into bite-size pieces)); 170 grams potato starch; vegetable oil ((for frying)); 1/2 lemon ((sliced into wedges for serving))

1

Karaage marinade made of soy sauce, sake, and ginger.

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.

2

Marinating chicken thighs in soy sauce, ginger, and sake for making karaage.

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.

3

Dusting marinated chicken in potato starch for karaage.

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.

4

Karaage frying in oil in a cast iron pot.

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.

5

Fried chicken Karaage with green beans draining on paper towels.

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.

6

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.