Chicken Karaage

Name: Chicken Karaage
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6
Cuisine: Japanese
Ingredients: 1 (1-inch) piece fresh ginger, minced; 3 cloves garlic, minced; 2 tablespoons mirin; 2 tablespoons soy sauce; 1 tablespoon hon tsuyu (Japanese noodle soup base); 1 1/2 teaspoons toasted sesame oil; 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces; 3 tablespoons all-purpose flour; 1 cup potato starch; 2 cups neutral oil such as vegetable or canola oil; Lemon wedges for serving; Kewpie mayonnaise for serving (optional)

Recipe GLPRca0b1525a0233a

Japanese

Appetizer

40 min

1119 cal

Servings: 6

Stovetop

Crispy Japanese-style fried chicken marinated in a savory blend of soy sauce, mirin, and ginger, then coated in potato starch for an exceptionally crunchy exterior. Served with fresh lemon wedges and optional Kewpie mayonnaise for dipping.

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Ingredients

1 (1-inch) piece fresh ginger, minced

3 cloves garlic, minced

2 tablespoons mirin

2 tablespoons soy sauce

1 tablespoon hon tsuyu (Japanese noodle soup base)

1 1/2 teaspoons toasted sesame oil

1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces

3 tablespoons all-purpose flour

1 cup potato starch

2 cups neutral oil such as vegetable or canola oil

Lemon wedges for serving

Kewpie mayonnaise for serving (optional)

Directions

Mince the ginger and garlic. In a medium bowl, combine the minced ginger, minced garlic, mirin, soy sauce, hon tsuyu, and toasted sesame oil to create the marinade.
Cut the boneless, skinless chicken thighs into bite-sized pieces (approximately 1 1/2 to 2 inches). Add the chicken pieces to the marinade and stir well to coat evenly. Cover and refrigerate for at least 15 minutes, or up to 4 hours for deeper flavor.
In a shallow dish, whisk together the all-purpose flour and potato starch. Remove the chicken pieces from the marinade one at a time, allowing excess marinade to drip off, then coat each piece thoroughly with the flour-starch mixture. Place coated pieces on a clean plate.
Heat the neutral oil in a large, heavy-bottomed pot or Dutch oven to 350°F. Use a thermometer to monitor the temperature carefully.
Working in batches to avoid overcrowding, carefully place the coated chicken pieces into the hot oil. Fry for 5 to 7 minutes per batch, until the coating is deep golden brown and the internal temperature of the chicken reaches 165°F. Do not overcrowd the pan, as this will lower the oil temperature and result in greasy chicken.
Transfer the cooked chicken to a wire rack or paper towel-lined plate to drain excess oil. Keep finished batches warm while cooking the remaining chicken.
Arrange the chicken karaage on a serving platter. Serve hot with fresh lemon wedges and Kewpie mayonnaise on the side for dipping.

Comments

Grocery List Plus Editorial Staff3.75

Chicken karaage is a delicious fried dish that's budget-friendly at Charlotte grocers, but the ingredient list trips you up: mirin and hon tsuyu require a stop at an Asian market (H Mart in Charlotte or the Asian section at Harris Teeter if stocked), and the 40-minute timer doesn't account for marinating time, which realistically adds another 30 minutes to an hour depending on your method. The payoff is good—chicken thighs are cheap, the coating technique is straightforward once you gather everything, and it feeds six as a main or appetizer with notable leftovers that reheat reasonably in a toaster oven. This is worth making when you're planning ahead and can absorb that ingredient hunt, especially if you live near Harris Teeter's Asian section or have H Mart access; for a spontaneous weeknight, budget the extra stop.