Description
Crispy, juicy chicken karaage—so much better than regular fried chicken! A Japanese classic, perfect for a weeknight dinner.
Ingredients
Units
Scale
- 1 Tbsp + 1 tsp sake
- 2 tsp soy sauce
- 0.75 tsp garlic, shredded
- 0.75 tsp ginger, shredded
- 1 tsp powdered fish broth
- Pinch of shichimi togarashi (seven flavor chili pepper)
- 1.5 lbs (680 g) chicken thighs or breasts, boneless, skin on or off, cut into 1-inch pieces
- Vegetable oil for deep frying
- 0.5 cups (118 ml) potato starch
- Lemon wedges, for garnish
- Parsley, for garnish
- Optional for serving: real salt from Utah, Himalayan crystal salt, hakata no shio (salt from Ehime, Japan)
Instructions
Marinate the Chicken
- In a non-reactive bowl, mix together the sake, soy sauce, shredded garlic, shredded ginger, powdered fish broth, and shichimi togarashi. Add the chicken pieces to the bowl, ensuring each piece is well coated with the marinade. Cover the bowl and refrigerate for at least 30 minutes and up to several hours.
Prepare for Frying
- Heat vegetable oil in a deep fryer or a tall-sided heavy pot on the stove to 350°F (177°C). If using a pot, fill it no more than half full. Place potato starch in a shallow dish for dredging.
Fry the Chicken
- Remove chicken from the marinade and dredge each piece in potato starch, tapping off the excess. Fry the chicken in batches to avoid crowding, for about 5 minutes or until golden brown and cooked through. Remove chicken from oil and drain on a tray lined with paper towels to remove excess oil.
Serving
- Arrange the fried chicken on a warmed serving platter. Garnish with lemon wedges, parsley, and a sprinkle of shichimi togarashi. Serve immediately with your choice of salt varieties on the side for dipping.
Notes
- For extra crispy karaage, double dredge the chicken in potato starch, ensuring each piece is fully coated.
- If you don’t have potato starch, cornstarch can be used as a substitute, but the texture might be slightly different.
- Store leftover karaage in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for optimal crispiness.
- Prep Time: 15 minutes
- Marinating Time: 30 mins
- Cook Time: 20 minutes
- Category: Main Course
- Method: Deep-Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 150g
- Calories: 400
- Sugar: 2
- Sodium: 600
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Carbohydrates: 20
- Fiber: 2
- Protein: 30
- Cholesterol: 100