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Karaage (Japanese Fried Chicken)
More recipes: Japanese recipes · All Asian recipes
45 Mintotal
4servings
–kcal
Japanese
CuisineKaraage (Japanese Fried Chicken)
Laura Chen
4
30 Minuten
15 Minuten
Japanese
Japan
Karaage, or Japanese fried chicken, is a popular Japanese dish with a crisp outside and a juicy inside. It comes out of Japanese home cooking and has spread around the world as both a snack and a main meal. The marinade and the frying method give karaage its texture and flavor. Cooks traditionally marinate the chicken in soy sauce, ginger, garlic and other seasonings, which gives it deep, umami-rich flavor. Western fried chicken usually gets a batter or breading; karaage gets a light coat of starch instead, so the crust stays thin but very crisp. The chicken stays tender and juicy inside while the outside crunches. You'll find karaage in restaurants and at street festivals in Japan, in Japanese restaurants worldwide, and in home kitchens as a favorite snack.
Ingredients
- 500 g chicken breast or thighs, cut into bite-size pieces
- 4 tbsp soy sauce
- 2 tbsp mirin (Japanese sweet rice wine)
- 1 tbsp sake (optional)
- 1-2 garlic cloves, finely chopped or pressed
- 1 piece fresh ginger (about 2 cm), finely grated
- Salt and pepper to taste
- 100 g potato starch or cornstarch
- Vegetable oil for deep-frying
- Scallions and lemon wedges for serving
Instructions
Make the marinade:
- Stir together the soy sauce, mirin, sake, garlic, ginger, salt and pepper in a large bowl. Add the chicken and toss until every piece is coated. Cover and marinate in the fridge for at least 1 hour, or overnight for stronger flavor.
Coat the chicken:
- Lift the chicken out of the marinade and let the excess liquid drip off. Roll each piece in potato starch or cornstarch until fully covered. Shake off the excess starch.
Fry:
- Heat the oil to 180°C (350°F) in a deep pot or deep fryer. Lower the coated chicken into the hot oil in small batches so the pieces don't stick together. Fry for about 3-4 minutes until golden brown and crisp. Drain on paper towels.
Serve:
- Pile the fried chicken on a platter and garnish with scallions. Serve with lemon wedges to squeeze over just before eating.
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More recipes: Japanese recipes · All Asian recipes