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fried chicken karaage on white parchment paper

Chicken Karaage

Chicken Karaage is fried chicken cooked Japanese style which includes chicken marinated in sake among a few other ingredients.
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Prep Time: 5 minutes
Cook Time: 10 minutes
Course: Appetizer
Cuisine: Japanese
Servings: 4 people
Calories: 542kcal
Author: Marwin Brown

Ingredients

Marinade

  • 1 teaspoon grated fresh ginger or finely chopped
  • 4 garlic cloves smashed
  • 1 tablespoon sugar
  • ½ cup dry sake
  • ⅔ cup soy sauce

Chicken

  • 4 skin-on chicken thighs deboned, cut into 2-inch chunks
  • 1 cup potato starch substitute corn starch if necessary
  • 1 teaspoon paprika
  • ½ teaspoon allspice
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper

Instructions

  • Mix the marinade ingredients together in.a medium to large mixing bowl. Set aside.
  • Chop the chicken into chunks, add to the marinade, and let sit overnight refrigerated.
  • Pre-heat fryer to 350 degrees F. While your oil heats set up your frying station. My station includes a cooling rack (wire rack placed inside of a baking sheet) and a shallow bowl of seasoned flower for dredging.
  • In a shallow baking dish large enough to hold the chicken, combine ginger, garlic, sake, soy sauce and sugar. Toss chicken pieces in marinade to coat. Cover and refrigerate for 24 to 48 hours.
  • Remove chicken from the marinade and allow to warm to room temperature on the rack.
  • Dredge the chicken into the potato starch and then fry for about 3 minutes. Remove chicken from fryer and either place on a cleaned wire rack or a paper towel-lined bowl.
  • Increase the frying temperature to 375 degrees F. Re-fry the chicken for another minute and then serve.

Video

Notes

Use chicken thighs as they have more flavor and you have less risk of overcooking. 
Buy bone-in, skin on thighs. Take the time and de-bone them. It’s actually pretty easy. See how I do it in the recipe video below.
Corn starch or any other starch works fine as a substitute for potato starch.
The interior of the chicken will be seasoned well thanks to the marinade but feel free to season the flour and/or add spice post frying.
If you don’t have mirin on hand, add a tablespoon of sugar to the marinade.
I like to serve these immediately but they still taste great at room temperature. 
Serve the Karaage chicken with your favorite sauce. For me it’s a roasted red pepper sauce or even a mayo-sriracha mixed dressing.
These are great with a slaw or greens salad.

Nutrition

Calories: 542kcal | Carbohydrates: 42g | Protein: 31g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 2586mg | Potassium: 818mg | Fiber: 3g | Sugar: 5g | Vitamin A: 362IU | Vitamin C: 3mg | Calcium: 56mg | Iron: 3mg
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