Karaage is a Japanese fried chicken dish featuring chicken thighs marinated in sake, soy sauce, garlic, and ginger, then coated in flour and potato starch for an exceptionally crispy exterior that seals in juicy, flavorful meat.
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Cut each chicken thigh into 3-4 pieces. In a medium size bowl, mix Sake, Soy Sauce, salt, garlic and ginger with chicken. Let it sit for 1/2-1 hour.
Mix flour and corn starch in another bowl. Coat marinated chicken pieces with flour mixture.
Heat oil at medium high heat (350F). Deep-fry chicken for 6-8 minutes or until it's cooked through.
Store fried karaage in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 5–7 minutes to restore crispness.
Deep-fry thermometer · Heavy-bottomed pot or Dutch oven
Thighs are preferred because they stay juicier during deep-frying. Breast meat tends to dry out, but you can use it if you reduce cooking time by 1–2 minutes.
Katakuriko is Japanese potato starch; it creates a crispier crust than all-purpose flour alone. Cornstarch works as a 1:1 substitute and produces similar results.
Marinate for at least 30 minutes, or up to 4 hours in the refrigerator. Longer marinating deepens flavor but doesn't compromise texture.
Maintain 340–350°F (170–175°C). Too cool yields greasy chicken; too hot burns the coating before the meat cooks through.
Yes. Marinate up to 4 hours ahead. Fry just before serving for maximum crispness, or reheat fried chicken in a 350°F oven for 5–7 minutes.
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