Japanese

Karaage

“Japanese-style bite-sized fried chicken marinated in soy, ginger, and garlic, coated in potato starch for an extra-crispy shell.”

Soy Sauce

Sake

Ginger

Garlic

Lemon

Chicken

Japanese·Kyushu

Medium1 hour

Where it comes from

Karaage is a beloved Japanese fried chicken dish known for its crispy texture and flavorful marinade. This dish has origins in Chinese cooking but has evolved into a Japanese staple that's perfect for any occasion. A surprising aspect is the use of potato starch in the coating, which contributes to its uniquely crunchy exterior.

On the Palate

How it's made

5 steps · Show ↓

30 min active · 30 min waiting

1
5 min
In a bowl, combine soy sauce, sake, grated ginger, and minced garlic. Add the chicken pieces and massage the marinade into the meat. Let it marinate for at least 30 minutes to infuse the flavors.
2
10 min
After marinating, pat the chicken pieces dry with paper towels. Coat each piece thoroughly in a mixture of potato starch, ensuring an even layer for a crisp finish.
Watch out
Ensure the chicken is dry before coating; excess moisture will prevent the starch from adhering properly.
3
10 min
Heat oil in a deep pan to 170°C (340°F). Fry the chicken pieces in batches, ensuring they are not overcrowded. Cook until golden brown and crispy, turning occasionally.
4
2 min
Remove the chicken from the oil and drain on paper towels to remove excess oil. Allow to rest for a few minutes to retain crispness.
5
3 min
Serve the karaage hot with lemon wedges on the side for a zesty finish. Pair with rice and shredded cabbage if desired.