Chicken Karaage 

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Chicken Karaage

Chicken karaage (鶏の唐揚げ) originated in Japan and is a popular dish consisting of bite-sized pieces of chicken that are marinated, coated in potato starch or flour, and deep-fried. The term karaage (唐揚げ) refers to a Japanese frying technique that dates back to the Edo period (1603–1868), originally used for frying fish and vegetables.

Chicken became a more common ingredient for karaage in the mid-20th century, particularly after World War II, when poultry farming expanded in Japan. The dish gained popularity due to its crispy texture, juicy interior, and savory flavor, making it a staple in Japanese home cooking, izakayas (pubs), and bento boxes. Today, it has become a globally loved dish with regional variations across Japan.

Ingredients:

  • 1 lb (450g) boneless chicken thighs, cut into bite-sized pieces
  • 2 tbsp soy sauce
  • 1 tbsp sake (or dry sherry)
  • 1 tbsp mirin (optional, for a slightly sweet touch)
  • 1 tsp grated ginger
  • 1 clove garlic, minced
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ cup potato starch (or cornstarch)
  • ¼ cup all-purpose flour
  • Oil for frying (vegetable or canola)
  •  Japanese mayo (for serving)

Instructions:

  1. Marinate the chicken:
    In a bowl, mix soy sauce, sake, mirin (if using), ginger, garlic, salt, and pepper. Add chicken pieces, mix well, and let marinate for 30 minutes (or up to 2 hours in the fridge).
  2. Prepare the coating:
    In a separate bowl, combine potato starch and flour. Dredge each piece of marinated chicken in the mixture, ensuring an even coat. Shake off excess.
  3. Fry the chicken:
    • Heat oil in a deep pan to 350°F (175°C).
    • Fry the chicken in batches (don’t overcrowd the pan) for about 3-4 minutesuntil golden brown.
    • Remove and let drain on a wire rack or paper towel.
  4. Double fry for extra crispiness:
    • Reheat the oil to 375°F (190°C)and fry the chicken again for another 1-2 minutes until extra crispy.
    • Drain excess oil.
  5. Serve:
    • Plate the chicken with a side of Japanese mayo. Enjoy!

    • Thank you for trying this recipe. Please let me know how you liked it. 

      If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good appetizer and chicken pages. 

Chicken Karaage