Matt Xiaxiang
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Main dishesChicken karaage
Posted: 23/03/2025Updated: 23/03/2025
A Japanese dish of bite-sized chicken pieces marinated in soy sauce, ginger, and garlic, then coated in potato starch and deep-fried until crispy.
Serve it with steamed rice and miso soup, or include it in a bento box. It also works well in a donburi (rice bowl) with shredded cabbage and a drizzle of kewpie mayonnaise. You can also enjoy it in a sandwich with Japanese mayo and lettuce or alongside a fresh salad with sesame dressing.
Ingredients
Servings
Marinade
- 600 grams Chicken thighs, boneless
- 3 tablespoons Light soy sauce
- 1 tablespoon Sake
- 1 tablespoon Mirin
- 1 tablespoon Ginger, grated
- 1 tablespoon Ginger, grated
- 1 Egg yolk
- 2 teaspoons Sesame oil
- 1 teaspoon White pepper
- 2 teaspoons Salt
Frying
- 150 grams Potato starch
- Neutral oil
Instructions
Marinade
- Cut the chicken thighs into 2 inch pieces and mix with all the marinade ingredients in a large bowl.
- Leave to rest overnight (or for a minimum of 2 hours) in the fridge.
Frying
- Remove the chicken from the marinade, letting any excess drip off. Coat each piece evenly in potato starch.
- In a pot, heat oil to 170°C and fry the chicken (in batches if necessary) for about 90 seconds, then remove and let it rest on a wire rack for a few minutes.
- Increase the oil temperature to 190°C and fry the chicken again for 30–40 seconds until golden and crispy.
- Let the karaage drain on a wire rack for a couple minutes before serving.
My notes
Cooking tips
- Cornflour coating: Don't coat too thickly in cornflour as this will the light crispy exterior karaage is known for.
- Twice fried: For extra crispiness, fry the chicken twice. The first fry cooks the chicken through, and the second gives it that crispy, golden texture.
- Oil temperature: Fry the chicken in batches to maintain oil temperature and ensure each piece gets crispy.
- Draining oil: After frying, place the chicken on a wire rack rather than paper towels to prevent it from becoming soggy.
Alternative ingredients
- Chicken breast can be used instead of chicken thighs but will be drier after frying.
- Potato starch gives a light, crisp coating, while cornflour can work too, but potato starch is more traditional. Plain flour can also be used but will give a more dense coating than cornflour. For an even crispier texture, rice flour can be used instead of potato starch.
- If you don’t have sake, you can use rice vinegar for a slight tanginess.
- Add a little white or brown sugar to the marinade for a touch of sweetness.
Storage instructions
- Refrigeration: After Cooking, allow the chicken karaage to cool down to room temperature before storing it in an airtight container. It can be refrigerated for up to 2–3 days. Leftover marinated chicken (before frying), you can store it in the fridge for up to 24 hours.
- Freezing: Freeze marinated chicken, coat it in starch, place it in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag or container for up to 3 months. You can fry it directly from frozen. To freeze cooked karaage, place the pieces on a baking sheet to flash-freeze, then transfer them to an airtight container or freezer bag. They can be stored for up to 2–3 months.
Re-heating instructions
- Oven: Pre-heat to 180°C and place karaage on a wire rack over a baking sheet. Heat for 5–7 minutes until crispy.
- Re-frying: Heat oil to 170–180°C and fry the karaage in batches for 2–3 minutes until golden and crispy. Drain on a wire rack or paper towels.
- Air Fryer: Pre-heat to 180°C, arrange karaage in a single layer, and heat for 4–5 minutes, flipping halfway.
- Avoid Microwaving: Microwaving makes the coating soggy, so it's best avoided.
Nutrition and dietary facts
Dairy-free
(Per serving) Calories: 379kcal (17%), Protein: 28g (47%), Fat: 21.8g (27%), Saturated fat: 5.2g (35%), Carbohydrates: 22g (8%), Sugars: 1g (4%), Fibre: 0.9g (3%)
Note: The nutritional information provided for this recipe is an estimate based on ingredients and cooking instructions as described - it is intended for informational purposes only.