60 minutes
A delicious and crispy Japanese-style fried chicken dish, perfect for a savory snack or main course.
tablespoons
Sake
tablespoons
Fresh Ginger, grated
tablespoons
Garlic Clove, minced
each
teaspoons
teaspoons
Boneless, Skinless Chicken Thighs, trimmed and cut crosswise into 1- to 1.5-inch-wide strips
0 lb
cups
Vegetable Oil, for frying
quarts
each
1. Marinate the Chicken
In a large bowl, combine the soy sauce, sake, grated fresh ginger, minced garlic, sugar, and table salt. Add the chicken strips to the bowl and toss them well to ensure they are evenly coated with the marinade. Let the chicken sit in the marinade for 30 minutes.
2. Prepare the Baking Sheet
While the chicken is marinating, prepare your baking sheets. Line a rimmed baking sheet with parchment paper and place a wire rack over it. This setup will be used later to drain the fried chicken and keep it crispy.
3. Coat the Chicken
Place the cornstarch in a wide bowl. Lift each piece of chicken from the marinade, allowing any excess liquid to drip off, and then coat it thoroughly in the cornstarch. Shake off any excess cornstarch and place the coated chicken pieces on the prepared baking sheet.
4. Heat the Oil
Heat the vegetable oil in a large Dutch oven over medium heat until it reaches 325 degrees Fahrenheit.
5. Check for Dry Spots
While the oil is heating, check each piece of coated chicken for any dry spots where the cornstarch hasn't adhered well. If you find any, dip a spoon into the reserved marinade and press it lightly onto the dry spots to moisten them.
6. Fry the Chicken
When the oil is ready, carefully add the chicken pieces to the pot, making sure not to overcrowd them. Fry the chicken in batches for about 4 to 5 minutes each, maintaining the oil temperature between 300 and 325 degrees Fahrenheit. Use tongs or a spider skimmer to turn the chicken occasionally, so it cooks evenly. Once the chicken is golden brown and crispy, transfer it to the prepared wire rack to drain.
7. Serve the Karaage
Serve the crispy karaage hot with lemon wedges on the side. The lemon adds a bright, tangy contrast to the savory, crunchy chicken.
For extra crunchiness, use panko breadcrumbs in the coating. You can also mix panko with a bit of rice flour for a lighter version.
Stuff the crispy chicken into steamed bao buns with slaw and a spicy mayo.
Instead of starch, coat the marinated chicken in panko breadcrumbs for a different texture.
Combine cornstarch with flour in a 1:1 ratio for an even crispier texture.
For a healthier version, use an air fryer instead of deep frying. You'll still achieve a crispy texture with less oil.
Opt for chicken thigh over breast meat for a juicier and more flavorful result. Cut into uniform strips for even cooking.
Maintain the correct oil temperature, starting at 160-170°C for the first fry and increasing to 180-190°C for the second.
Fry the chicken until just cooked, let rest, then fry again at a higher temperature for ultimate crispiness.
Marinate with soy sauce, sake, mirin, and ginger for at least 30 minutes, or for deeper flavor, a few hours to overnight.
Let the chicken drain on a wire rack rather than paper towels to keep the coating crispy.
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