cooking · Main Dish
Karaage (Japanese Fried Chicken)
From a video by Food Wishes · 10 min watch
A crispy, juicy, and flavorful Japanese-style fried chicken made with boneless, skinless chicken thighs.
Main DishJapanese
Source video — Food Wishes on YouTube
From the creator
Total time
Not stated
Hands-on
Not stated
Servings
1 serving
Difficulty
Not stated
Extraction confidence: high
Auto-generated from the video and rewritten in our own words. Double-check quantities against the source before cooking.
Ingredients
Ingredients scaled to 1 serving
- 1 garlic clove, grated
- soy sauce
- sake
- mirin
- sesame oil
- black pepper, freshly ground
- cayenne
- white sugar
- salt
- boneless skinless chicken thighs, cut into pieces
- potato starch
- frying oil
Preparation
- Step 1Grate the garlic into a mixing bowl.
- Step 2Add the soy sauce, sake, mirin, sesame oil, black pepper, cayenne, sugar, and salt to the bowl and mix to combine.
- Step 3Cut the chicken thighs into pieces and add them to the marinade, mixing thoroughly to ensure even coating.
- Step 4Cover and refrigerate for 1 to 10 hours.
- Step 5Prepare a baking rack over a foil-lined pan.
- Step 6Remove the chicken from the marinade and toss in the potato starch until coated.
- Step 7Place the coated chicken on the prepared rack and refrigerate uncovered for 15 to 30 minutes to allow the starch to hydrate.
- Step 8 · 350°F / 177°CHeat the oil to 350 F.
- Step 9Fry the chicken in batches for 3 to 4 minutes, stirring after 30 seconds to prevent sticking, until golden brown and cooked through.
Notes
- All marinade ingredients are to taste and can be adjusted.
- If mirin is unavailable, use extra sake and a pinch of sugar.
- Use potato starch for the best results; do not use potato flour.
- If you prefer, you can double-fry the chicken: fry for 1.5-2 minutes, remove to cool, then fry again for 2 minutes until golden and cooked through.
- Serve with lime wedges if desired.