AppetizerMain Course

Classic Chicken Karaage

Name: Classic Chicken Karaage
Prep time: 20 min
Cook time: 10 min
Total time: 1 h
Yield: 4 servings
Cuisine: japanese
Ingredients: 500 g boneless, skinless chicken thigh cut into 1.5-inch pieces; 2 tbsp soy sauce; 1 tbsp sake; 1 tbsp ginger grated; 1 tsp garlic grated; 0.5 tsp sugar; 0.25 tsp black pepper; 0.5 cup potato starch; 4 cup vegetable oil; 1 pcs lemon cut into wedges (optional); 2 cup cabbage shredded (optional)

This recipe delivers crispy, juicy Japanese fried chicken, marinated in a savory blend of soy sauce, ginger, and garlic. Perfect as an appetizer or a main dish, it's a flavorful alternative to traditional fried chicken. Serve with a squeeze of lemon and a side of shredded cabbage.

An original recipe by Forkin

Total time: 1 hr
Serves: 4
Difficulty: Medium
Per serving: 580 kcal

Allergen information: may contain gluten, soy, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

500 gboneless, skinless chicken thigh, cut into 1.5-inch pieces

marinade

2 tbspsoy sauce
1 tbspsake
1 tbspginger, grated
1 tspgarlic, grated
0.5 tspsugar
0.25 tspblack pepper

coating

0.5 cuppotato starch

for frying

4 cupvegetable oil

garnish

1 pcslemon, cut into wedges(optional)
2 cupcabbage, shredded(optional)

Equipment

slotted spoon · shallow dish · wire rack · large pot · baking sheet · medium bowl · meat thermometer · deep fryer

The method

Step by step

1
Combine the chicken pieces in a medium bowl with the soy sauce, sake, grated ginger, grated garlic, sugar, and black pepper. Mix well to coat all the chicken.
About 2 min
2
Cover the bowl and refrigerate for at least 30 minutes, or up to several hours, allowing the chicken to marinate.
About 30 min
Cook’s note: For deeper flavor, marinate overnight.
3
Pour the potato starch into a shallow dish or plate.
About 1 min
4
Working in batches, remove chicken pieces from the marinade, letting excess liquid drip off, then dredge each piece thoroughly in the potato starch, ensuring it is fully coated.
About 5 min
Cook’s note: Press the starch onto the chicken to create a thick, even coating.
5
In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 170°C (340°F).
About 5 min
Cook’s note: Use a thermometer to ensure the oil maintains the correct temperature for even cooking and crispiness.
6
Carefully add a single layer of chicken pieces to the hot oil, ensuring not to overcrowd the pot. Fry for 3-4 minutes until golden brown and cooked through.
About 4 min
Cook’s note: Overcrowding the pot will lower the oil temperature and result in soggy chicken.
7
Remove the cooked chicken with a slotted spoon or spider and transfer to a wire rack set over a baking sheet to drain excess oil.
About 1 min
Cook’s note: A wire rack helps keep the chicken crispy by allowing air circulation.
8
Repeat with the remaining chicken pieces, adjusting oil temperature as needed between batches.
About 4 min
9
Serve the karaage hot, garnished with lemon wedges and shredded cabbage, if desired.

Per serving

Nutrition

70%Score

Calories: 579.8kcal
Protein: 33.8g
Carbs: 19.8g
Fat: 40.1g
Fibre: 1.8g
Sugar: 2.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover karaage in an airtight container in the refrigerator.

Reheating

Reheat in an oven or air fryer at 180°C (350°F) for 5-8 minutes until crispy and heated through.