Serves 6
85 min
Karaage (Japanese Fried Chicken)
Recipe GLPR2077964a82778e
Crispy Japanese-style fried chicken marinated in soy sauce, sake, and fresh ginger, then coated in potato starch and deep-fried until golden. Served with fresh lemon wedges for a bright, savory bite.
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Ingredients
1/3 cup soy sauce
2 tablespoons sake
25 grams fresh ginger, grated
900 grams boneless skin-on chicken thighs, cut into bite-sized pieces
170 grams potato starch
vegetable oil for frying
1/2 lemon, sliced into wedges for serving
Directions
In a medium bowl, whisk together the soy sauce, sake, and grated ginger until well combined.
Add the bite-sized chicken thigh pieces to the marinade and stir until each piece is evenly coated. Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours, allowing the flavors to infuse.
Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 1 inch. Heat the oil to 340°F (170°C), monitoring with a thermometer. Line a wire rack with paper towels and set it nearby.
While the oil heats, spread the potato starch in a shallow bowl. Working in batches, remove the marinated chicken pieces from the refrigerator and dredge them thoroughly in the potato starch, shaking off excess. Arrange the coated pieces on a tray.
Once the oil reaches 340°F, carefully place chicken pieces into the hot oil in batches, being careful not to overcrowd the pot. Fry pieces of similar size together to ensure even cooking, approximately 6–8 minutes per batch.
After a few minutes of frying, begin checking the chicken for doneness. Use a meat thermometer to verify that the internal temperature reaches 165°F. Transfer the cooked karaage to the paper towel-lined rack to drain.
Allow the karaage to rest for a few minutes, then arrange on a serving platter. Serve immediately with fresh lemon wedges on the side.
