Crispy Authentic Japanese Fried Chicken Karaage Recipe (Print Version)

Crafting Authentic Japanese Fried Chicken Karaage Recipe at home brings crispy perfection. My family's favorite, simple steps for juicy, flavorful results.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Japanese
Dietary: Contains Meat, Gluten (can be GF with Tamari)

# Ingredients:

→ Chicken & Marinade Base

01 - 1.5 lbs (about 680g) boneless, skin-on chicken thighs, cut into 1.5-2 inch pieces
02 - 1/4 cup soy sauce
03 - 2 tbsp sake
04 - 1 tbsp grated fresh ginger
05 - 2 cloves garlic, minced

→ Frying Essentials

06 - 1 large egg, lightly beaten
07 - 1/2 cup potato starch (katakuriko)
08 - 4-5 cups neutral oil for deep frying (like canola or vegetable oil)

→ Serving & Dipping

09 - Lemon wedges, for serving
10 - Japanese mayonnaise (Kewpie), for dipping

→ Optional Extras

11 - Pinch of salt and pepper for potato starch
12 - Fresh chives or green onions, sliced, for garnish

# Instructions:

01 - Okay, first things first, let's get that chicken ready. I like to cut my boneless, skin-on thighs into bite-sized pieces, roughly 1.5 to 2 inches. This ensures they cook evenly and get super crispy all over. Don't go too small, or they'll dry out, and don't go too big, or they won't cook through. It's a bit of a Goldilocks situation, you know? You'll feel the texture of the chicken, firm but yielding, as you slice. That's what we want!
02 - Next up, the marinade! In a medium bowl, combine the soy sauce, sake, grated ginger, and minced garlic. Stir it all together. Now, add your chicken pieces, making sure each one gets a good coating. I usually use my hands for this, getting everything really mixed in there. It feels a bit messy, but it ensures every piece soaks up all that incredible flavor. Cover the bowl and let it chill in the fridge for at least 30 minutes, or even better, a few hours. I've left it overnight, and honestly, the flavor payoff was worth it.
03 - Time to get that signature crunch! In a separate shallow dish, whisk an egg. Then, in another dish, place your potato starch. Take the chicken pieces out of the marinade, letting any excess drip off. Dip each piece first in the egg, then dredge it thoroughly in the potato starch, pressing gently to make sure it's fully coated. You want a nice, even layer. This is where the magic happens for that super crispy exterior, trust me! I always make sure I have enough starch, or I'm rushing to grab more from the pantry.
04 - Pour your neutral oil into a heavy-bottomed pot or Dutch oven, aiming for about 2-3 inches deep. Heat it over medium-high heat until it reaches 325-340°F (160-170°C). If you don't have a thermometer, a good trick I learned (after many mishaps) is to drop a tiny bit of starch in—if it sizzles gently, you're good. Too hot, and it'll burn; too cold, and your chicken will be greasy. Getting the temperature just right is key for the best Authentic Japanese Fried Chicken Karaage Recipe.
05 - Carefully lower a few chicken pieces into the hot oil, making sure not to overcrowd the pot. Overcrowding drops the oil temperature, and you'll end up with soggy chicken, which is a total bummer. Fry for about 3-4 minutes per side, or until they're a beautiful golden brown and cooked through. You'll see them get this gorgeous color, and the smell? Oh, it’s incredible! My kitchen gets a little chaotic during this step, but it's worth it.
06 - Once cooked, use tongs or a slotted spoon to transfer the crispy chicken to a wire rack set over a paper towel-lined baking sheet. This lets any excess oil drain off, keeping them super crunchy. Let them rest for a minute or two. They should look gloriously golden, smell savory and gingery, and feel light and crisp. Serve these beauties immediately! That first bite of a freshly fried Authentic Japanese Fried Chicken Karaage Recipe is pure bliss, honestly.

# Notes:

01 - Let your chicken come to room temperature for about 15-20 minutes before frying; it ensures more even cooking.
02 - Reheating in an air fryer or oven beats the microwave for crispiness, every single time.
03 - If you don't have sake, a dry white wine can work, but the flavor profile will be slightly different.
04 - Serving with a squeeze of fresh lemon and a dollop of Kewpie mayonnaise truly elevates the experience.

# Equipment Needed:

01 - Large mixing bowl
02 - shallow dishes for dredging
03 - heavy-bottomed pot or Dutch oven
04 - cooking thermometer
05 - wire rack
06 - paper towels
07 - tongs or slotted spoon

# Nutrition (Per Serving):

Calories: 350-450
Total Fat: 25-35g
Total Carbohydrate: 15-20g
Protein: 25-30g

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