Go Back
–+ servings
Chicken Karaage

Chicken Karaage

Deliciously crispy and flavorful Chicken Karaage, a Japanese fried chicken dish, perfect for any meal.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Marinating Time 2 hours
Total Time 2 hours 40 minutes
Course main
Cuisine Japanese
Servings 4 pieces
Calories 421 kcal

Equipment

  • heavy bottomed pot
  • mesh strainer
  • wire rack

Ingredients
  

Chicken

  • 1 lb chicken thigh cut into 1" pieces
  • 4 cloves garlic grated
  • 1 tablespoon ginger grated
  • 2 tablespoon light soy sauce
  • 1 tablespoon sake
  • 1 teaspoon sesame oil
  • ½ teaspoon white pepper
  • ½ teaspoon salt
  • 1 cup potato starch katakuriko preferred
  • 1 quart neutral oil for frying; avocado oil used
  • lemon wedge optional

Spicy Mayo Dipping Sauce

  • 4 tablespoon Japanese mayo
  • 2 tablespoon sriracha
  • 2 cloves garlic grated
  • 1 tablespoon lemon juice
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Instructions
 

Preparation

  • Cut boneless chicken thigh into 1" pieces. Add the chicken to a bowl along with the garlic, ginger, light soy sauce, sake, sesame oil, white pepper, and salt. Cover and marinate for at least 30 minutes or up to 2 hours.
  • Add the potato starch to a tray and dredge the marinated chicken pieces until fully coated. Use your hands to pack the coating of each piece onto the chicken. Shake off any excess potato starch.
  • Add the neutral oil to a heavy bottomed pot over medium high heat. Heat the oil to 350°F and fry half of the chicken pieces for 3-4 minutes until a light golden brown. Remove the chicken to a wire rack lined tray and repeat with the remaining chicken pieces. Ensure the oil does not drop down below 300°F by frying in smaller batches. Remove the chicken from the oil and use a mesh strainer to strain any loose pieces of batter from the oil to prevent burning.
  • Heat the oil to 350°F and fry all the chicken pieces at once for 1-2 minutes or until the color is a deep, golden brown. Remove from the oil to the wire rack to let cool.
  • In a small bowl, mix together Japanese mayo, sriracha, garlic, lemon juice, salt, and pepper to make the Spicy Mayo Dipping Sauce.
  • Squeeze fresh lemon juice over chicken, serve with the dipping sauce and enjoy!

Notes

Sake has a distinct flavor profile that is hard to replace. If you don’t have it, you can try sherry, mirin, shaoxing wine, rice vinegar, or even chicken stock. Potato starch is essential for the unique crunch. If necessary, use cornstarch. Japanese mayo or Kewpie is recommended for the dipping sauce. Storage: Leftovers can be refrigerated for 3-4 days; reheat in air fryer or oven at 375°F for crispiness.

Nutrition

Serving: 1pieceCalories: 421kcalCarbohydrates: 37gProtein: 23gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 111mgSodium: 1221mgPotassium: 693mgFiber: 3gSugar: 2gVitamin A: 100IUVitamin C: 9mgCalcium: 48mgIron: 2mg
Keyword appetizer, Chicken Karaage, finger food, fried chicken, Japanese cuisine, party food
Tried this recipe?Let us know how it was!