Chicken Karaage (Japanese Fried Chicken)
Get set for a taste sensation with our Chicken Karaage recipe! We marinate tender chicken pieces in a mix of soy sauce, sake, garlic, and ginger, then coat them in potato starch for a crispy crunch. Dunk them in spicy mayo dip for an extra flavor boost. It's simple to whip up and guaranteed to be a crowd-pleaser at any event!
Print
Tweet
Pin
Share
Email
Servings: 4
Calories: 421kcal
Ingredients
- 1 lb chicken thigh, cut into 1" pieces
- 4 cloves garlic, grated
- 1 tbsp ginger, grated
- 2 tbsp light soy sauce
- 1 tbsp sake
- 1 tsp sesame oil
- ½ tsp white pepper
- ½ tsp salt
- 1 cup potato starch
- Neutral oil, for frying (such as avocado oil)
- Lemon wedge (optional)
Spicy Mayo Dipping Sauce (optional):
- 4 tbsp Japanese mayo
- 2 tbsp sriracha
- 2 cloves garlic, grated
- 1 tbsp lemon juice
- ¼ tsp salt
- ¼ tsp pepper
Instructions
- Marinate the Chicken: In a bowl, combine the chicken pieces with grated garlic, ginger, light soy sauce, sake, sesame oil, white pepper, and salt. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Coat the Chicken: Place potato starch in a shallow dish. Dredge each marinated chicken piece in the potato starch, ensuring the coating adheres well. Shake off any excess starch.
- Fry the Chicken: Heat oil in a Dutch oven or deep frying pan to 350°F. Fry the chicken in batches for about 4 minutes, ensuring the oil temperature stays consistent (above 300°F). Use a mesh strainer to remove any loose pieces of coating.
- Double Fry for Crispiness: Once all batches are fried, return the oil to 350°F. Fry the chicken a second time for 1-2 minutes or until the coating is deep golden brown and crispy.
- Prepare the Spicy Mayo Dipping Sauce: In a bowl, mix Japanese mayo, sriracha, grated garlic, lemon juice, salt, and pepper.
- Serve and Enjoy: Optional: Squeeze fresh lemon juice over the chicken before serving. Dip the crispy Chicken Karaage pieces into the spicy mayo sauce and enjoy!
Notes
Pro Tip: For extra juicy and flavorful Chicken Karaage, try marinating the chicken overnight in the fridge. This allows the flavors to penetrate the meat more deeply, resulting in a more intense taste experience. Just be sure to take the chicken out of the fridge about 30 minutes before frying to let it come to room temperature.
Variation: Want to switch up the flavors? Try adding a twist to your Chicken Karaage by incorporating different marinades or seasonings. For a tangy kick, replace the sake with rice vinegar and add a splash of mirin to the marinade. You can also experiment with adding spices like paprika or cayenne pepper for a bit of heat. Get creative and tailor the recipe to suit your taste preferences – the possibilities are endless!
Nutrition
Calories: 421kcal | Carbohydrates: 37g | Protein: 23g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 111mg | Sodium: 1221mg | Potassium: 1221mg | Fiber: 3g | Sugar: 2g | Vitamin A: 100IU | Vitamin C: 9mg | Calcium: 48mg | Iron: 2mg