Karaage - Japanese Fried Chicken

Karaage (唐揚げ) is a Japanese cooking technique where small pieces of meat, typically chicken, are marinated, coated in a light flour mixture, and deep-fried to golden perfection. The result is a crispy exterior that gives way to tender, flavorful meat – a combination that has made karaage a staple in Japanese cuisine and a favorite at izakayas (Japanese pubs).

How do I keep the chicken juicy

Use chicken thighs. Their higher fat content keeps the meat juicy and tender during frying, unlike breast meat which can easily dry out. Thigh meat also offers a richer flavor that stands up better to the heavy tasting marinade.

How do I keep it crispy?

The double-fry technique is crucial for great karaage. The first fry at a lower temperature (around 170°C/340°F) cooks the chicken through evenly without browning it too quickly. The second fry at a higher temperature (about 190°C/375°F) creates the signature crispy exterior. This method makes sure the chicken is perfectly cooked inside while developing a golden-brown, crunchy coating outside. Also drain properly, use a wire rack instead of paper towels to keep the chicken crispy.

Why potato starch?

It's the secret to karaage's distinctive texture. It creates a lighter, crispier coating than wheat flour and absorbs less oil during frying. This results in a delicate, crisp exterior that stays crunchy longer than coatings made with wheat flour. Potato starch has a neutral flavor that doesn't interfere with the marinade, allowing the chicken's taste to shine through.

Ingredients

Marinade

500g (1.1 lbs) boneless, chicken thighs chopped into small pieces

30ml (2 tbsp) soy sauce

15ml (1 tbsp) sake

15ml (1 tbsp) sesame oil

5g (1 tsp) grated ginger

60g (1/2 cup) potato starch or cornstarch

Sauce

30ml (2 tbsp) soy sauce

15ml (1 tbsp) Dashi concentrate

15ml (1 tbsp) sake

15ml (1 tbsp) sesame oil

Other

Vegetable oil for frying (about 1L or 4 cups)

1 lemon, cut into wedges, for serving

Mayonnaise, for serving

Method

Cut the chicken thighs into bite-sized pieces, about 5cm (2 inches) each. In a bowl, mix soy sauce, sake, grated ginger to create the marinade. Add the chicken pieces to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for more intense flavor. Mix all ingredients together for the sauce.

When ready to cook, remove the chicken from the refrigerator and let it come to room temperature for about 15 minutes. Place the potato starch in a shallow dish. Coat each piece of chicken thoroughly, shaking off any excess.

Heat vegetable oil in a deep fryer or heavy-bottomed pot to 170°C (340°F). Fry the chicken in batches, being careful not to overcrowd the pot. Cook for about 90 seconds, then remove and drain on a wire rack or paper towels. Increase the oil temperature to 190°C (375°F) and fry the chicken again for about 45 seconds until golden brown and crispy.