Japanese Karaage Fried Chicken
Crispy Japanese-style fried chicken marinated in soy, ginger, and garlic, then coated in potato starch for maximum crunch. Served over rice with lemon wedges and pickled ginger.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 1 lb boneless, skinless chicken thighs
- 3 tablespoons soy sauce
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic cloves, minced
- ½ cup potato starch
- 2 cups neutral oil, for frying
Instructions
- 1
Pat the chicken thighs dry with paper towels by laying them flat on the board and pressing firmly until no moisture appears on the surface.
- 2
Cut each thigh crosswise into 1.5-inch chunks — pieces about the size of a golf ball, holding the meat steady and slicing straight down through the flesh.
- 3
Combine the soy sauce, minced ginger, and minced garlic in a medium bowl and stir with a fork until uniform.
- 4
Add the chicken chunks to the marinade and stir until every piece is coated, about 30 seconds.
- 5
Let the chicken sit in the marinade for 5 minutes so the flavors soak in.
- 6
Pour the potato starch into a shallow bowl or plate.
- 7
Working with one piece at a time, lift a chicken chunk from the marinade with your fingers or tongs, let excess liquid drip back into the bowl for 2 seconds, then press it into the potato starch until all sides are coated.
- 8
Place each coated piece on a clean plate as you coat them, leaving space between pieces so they do not touch.
- 9
Pour the neutral oil into a heavy-bottomed pot or large Dutch oven until it reaches 2 inches up the side, then set the heat to medium-high and wait 6–7 minutes until the oil shimmers and a wooden spoon handle dipped in briefly produces steady, vigorous bubbles.
- 10
Carefully add half of the coated chicken pieces to the hot oil one at a time, dropping each piece away from your body to avoid splashing, and listen for a loud sizzle as each piece enters.
- 11
Fry without moving the chicken for 3 minutes, watching for the exterior to turn the color of light caramel, then use a slotted spoon to stir and flip each piece.
- 12
Continue frying for another 2 minutes until all sides are deep golden brown and a fork inserted into the thickest piece shows no pink inside, then remove to a paper-towel-lined plate.
- 13
Allow the oil to return to its shimmering state, about 2 minutes, then repeat steps 10–12 with the remaining chicken pieces.
- 14
Divide the fried chicken between two plates or bowls and serve immediately while still warm and crispy, with lemon wedges on the side if desired.
Tools you’ll need
- paper towels
- cutting board
- chef's knife
- medium mixing bowl
- fork
- shallow bowl or plate
- large heavy-bottomed pot or Dutch oven (at least 5-quart)
- deep-fry or candy thermometer (optional but helpful)
- wooden spoon
- slotted spoon
- paper towels
- two serving plates or bowls
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