Japanese Fried Chicken
Crispy, juicy, and deeply flavorful, this Japanese fried chicken (karaage) is marinated in a savory ginger-garlic soy mixture, coated in potato starch, and fried to golden perfection. A weekend favorite that's worth every minute.
- Total time
- 60 min
- Servings
- 4
- Calories
- 520
- Protein
- 35g
Ingredients
- 1.5 lb boneless, skinless chicken thighs
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp fresh ginger
- 2 cloves garlic
- ½ cup potato starch
- 2 cup vegetable oil
- 1 lemon
Instructions
- 1
Cut the 1.5 lb chicken thighs into 2-inch pieces and pat dry with paper towels.
- 2
In a bowl, mix 3 tbsp soy sauce, 2 tbsp mirin, 1 tbsp grated ginger, and 2 minced garlic cloves. Add chicken and toss to coat. Cover and marinate in the fridge for at least 30 minutes, up to 2 hours.
- 3
Place 0.5 cup potato starch in a shallow dish. Dredge each chicken piece in the starch, pressing lightly to adhere. Shake off excess and set on a plate.
- 4
Heat 2 cups vegetable oil in a deep pot to 350°F (175°C). Use a thermometer if you have one; otherwise, a drop of starch should sizzle immediately.
- 5
Fry chicken in batches without crowding the pan. Cook until deep golden brown and cooked through, about 5-6 minutes per batch. The chicken should float and feel firm when done.
- 6
Drain on a wire rack or paper towels. Serve hot with lemon wedges to squeeze over. Enjoy immediately for maximum crispiness.
Tools you’ll need
- Deep pot or Dutch oven
- Cooking thermometer
- Mixing bowls
- Wire rack
- Tongs
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
