Chicken Karaage (Japanese Fried Chicken)

• 1.5 pounds chicken thighs, cut into bite-sized pieces
• 2 tablespoons soy sauce
• 1 tablespoon sake or mirin
• 1 teaspoon grated fresh ginger
• 2 cloves garlic, minced
• 1 teaspoon toasted sesame oil
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 cup potato starch or cornstarch
• Vegetable oil for frying
• Chopped green onions for garnish

Steps

1. 1 In a bowl, mix soy sauce, sake, ginger, garlic, sesame oil, black pepper, and cayenne.
2. 2 Add chicken to the marinade, ensuring all pieces are coated. Let sit for 20 minutes.
3. 3 Coat each chicken piece in potato starch, shaking off excess.
4. 4 Heat oil in a deep skillet or wok over medium-high heat to 350°F.
5. 5 Fry chicken in batches until golden and crispy, about 4-5 minutes per batch.
6. 6 Drain on paper towels.
7. 7 Serve hot with chopped green onions.

Nutrition

Tips

• For extra crispiness, double-coat the chicken in potato starch.
• Ensure oil is at the correct temperature to avoid greasy chicken.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 10 minutes to maintain crispiness.

Serving Suggestions

• Serve with steamed rice and a side of pickled ginger.
• Pair with a crisp Asian slaw or cucumber salad.

FAQ