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Karaage (Japanese Fried Chicken)
Olive
Chicken Karaage is a Japanese version of fried chicken.
5
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Course
Main, Main Course
Cuisine
Japanese
Servings
4
people
Equipment
Small Bowl
Whisk
Wooden Spoon
Personal Fridge
2¼qrt Heavy Sauce Pan
Portable Butane Burner Stove
Paper Towel
Tablespoon
Measure Cup
Ingredients
1x
2x
3x
1
pound
Chicken Thigh Fillet
or breast fillet / with or w/o skin-on / cut into bite-size pieces
1
tablespoon
Ginger
grated
1
clove
Garlic
grated
2
tablespoons
Soy Sauce
1
tablespoon
Sake
2
teaspoons
Granulated Sugar
⅓
cup
Potato Starch
Vegetable Oil
for frying
Instructions
Add the ginger, garlic, soy sauce, sake and sugar to a bowl and whisk to combine.
Add the chicken, then stir to coat evenly.
Cover and refrigerate for at least 1 hour.
Add 1 inch of vegetable oil to a heavy bottomed pot and heat until the oil reaches 360 degrees F.
Add the potato starch to the chicken to the and mix to coat each piece evenly.
Fry the chicken in batches until the exterior is a medium brown and the chicken is cooked through.
Drain fried chicken on a paper towel.
If you want the chicken to stay crispy longer, you can fry the chicken a second time, until it's a darker color after it's cooled off once.
Keyword
how to cook karaage, japanese fried chicken, japanese fried chicken recipe, karaage, karaage recipe
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