Japanese Karaage Chicken Bites
Crispy, juicy Japanese fried chicken thighs marinated in soy, ginger, and garlic, then coated in a light potato-starch crust. Served with lemon wedges and a tangy dipping sauce.
- Total time
- 45 min
- Servings
- 4
- Calories
- 385
- Protein
- 28g
Ingredients
- 1.5 lb boneless, skinless chicken thighs
- ⅓ cup soy sauce
- 1 tbsp fresh ginger, minced
- 3 clove garlic cloves, minced
- 1 tbsp rice vinegar
- ¾ cup cornstarch (or potato starch)
- ¼ cup all-purpose flour
- 2 cup neutral oil (vegetable or canola)
- 1 whole lemon (cut into wedges)
Instructions
- 1
Cut chicken thighs into 1.5-inch bite-sized pieces.
- 2
Combine soy sauce, ginger, garlic, and rice vinegar in a bowl.
- 3
Add chicken to marinade, toss to coat evenly. Cover and refrigerate at least 15 minutes (or up to 2 hours).
- 4
Mix cornstarch and flour in a shallow bowl. Season lightly with salt and pepper.
- 5
Heat oil in a deep heavy pot to 350°F (check with a thermometer). If no thermometer, test with a wooden spoon: oil should bubble steadily around it.
- 6
Remove chicken from marinade with a slotted spoon; let excess drip back into bowl.
- 7
Dredge chicken pieces in cornstarch mixture, shaking off excess. Work in batches to avoid crowding.
- 8
Carefully slide first batch into hot oil. Fry 4–5 minutes, stirring occasionally, until golden brown and cooked through.
- 9
Transfer fried chicken to a paper-towel-lined plate. Repeat with remaining batches.
- 10
Arrange karaage on a serving plate with lemon wedges. Serve hot.
Tools you’ll need
- cutting board and sharp knife
- medium mixing bowl
- shallow dish for dredging
- deep heavy pot (at least 4-quart capacity)
- instant-read thermometer (preferred)
- wooden spoon
- slotted spoon
- paper towels
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