Chicken Karaage Recipe (Japanese Fried Chicken)

October 6, 2019Van
Blog post

Prep time: 2 hours

Cook time: 20 minutes

Serves: 4

You hear a lot about Korean Fried Chicken nowadays…but my favorite fried treat from overseas is Kaarage – Japanese Fried Chicken. It’s SO good in fact that I’ve enjoyed it in numerous forms— and it always satisfies. I’ve had it all over Tokyo, and every SoCal Japanese restaurant and even love the refrigerated version from Mitsuwa (my local Japanese market). There’s so many different versions of karaage and every shop, izakaya or household has their own special marinade and coating.

I’ve spent years sampling the best of kaarage , and finally cracked the code to make the ultimate version at home. It’s a meal my entire family begs for—including my five year old who dunks each piece in Kewpie Mayo until it’s covered! A great way to feed your loved ones and hear no complaints. EVER.

Without further ado I give you my favorite Chicken Kaarage recipe. Serve this with Japanese Potato Salad for the perfect trip to Tokyo without ever leaving the comfort of your own home.

Karaage Recipe Japanese Fried Chicken

Karaage Recipe Japanese Fried Chicken

Print Recipe

Chicken Karaage Recipe (Japanese Fried Chicken)

  • Prep time: 2 hours
  • Cook time: 20 minutes
  • Serves: 4

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Ingredients

  • 1½ lbs Boneless Skinless Chicken Thighs, cut into 2 inch pieces
  • ½ Teaspoon Fresh Ginger, grated with a Microplane or Japanese Grater
  • 1 Garlic Clove, grated with a microplane
  • ¼ Cup Japanese Soy Sauce
  • 1 Tablespoon Sake
  • ½ Teaspoon Sesame Oil
  • ½ Teaspoon Ground Black Pepper
  • 1 Cup Potato Starch
  • Frying Oil, Rice Bran Oil is preferred
  • Deep Fry Thermometer

Method

  • 1)

    Mix ginger, garlic, soy sauce, sake, sesame oil & ground black pepper in a bowl. Cut up the chicken thighs into bite size pieces & mix into the marinade. Cover and marinate in the fridge for at least 4 hours or overnight.

  • 2)

    When you’re ready to fry, place 1 Cup of Potato Starch into a large bowl and coat each piece of chicken individually with the starch. Place the chicken pieces onto parchment paper to rest while the oil heats up.

  • 3)

    Use a heavy bottom pot and heat 2-3 inches of oil to 360°F (use a deep fry thermometer to monitor the temperature) – fry in 3-4 batches so the temperature doesn’t drop too much. Let the temp get back up to 360°F before frying the next batch. Fry until golden brown and drain on a metal rack. Double Fry them if you want it to make them extra crispy, heat the oil to 375°F and fry them one more time for about 1 minute.  Serve with lemon wedges and Japanese Kewpie Mayo. Enjoy!

↓ Supplies to make this recipe ↓







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