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Japanese Fried Chicken (Karaage)

Crispy, juicy Japanese-style fried chicken with double-fry technique, marinated in soy sauce, sake, and ginger for authentic umami flavors.
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Appetizer, Main Dish
Cuisine: Asian, Japanese
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Marinade
  • 2 lbs boneless chicken thighs cut into 2-inch pieces
  • 3 tbsp soy sauce
  • 2 tbsp sake or dry white wine
  • 1 tbsp fresh ginger grated
  • 2 cloves garlic minced
  • 1 tsp sesame oil
  • 0.5 tsp black pepper
Coating
  • 1 cup potato starch katakuriko
  • 0.5 cup all-purpose flour
  • 0.5 tsp salt
  • 0.25 tsp white pepper
For Frying
  • 4 cups vegetable oil for deep frying
Garnish
  • 2 green onions finely chopped
  • 1 lemon cut into wedges

Equipment

  • Deep fryer or heavy pot
  • Thermometer
  • Wire cooling rack
  • Large mixing bowl

Method
 

  1. Cut boneless chicken thighs into uniform 2-inch chunks, removing excess fat but leaving some for flavor.
  2. Combine soy sauce, sake, grated ginger, minced garlic, sesame oil, and black pepper in a large mixing bowl.
  3. Add chicken pieces to marinade, ensuring thorough coating. Cover and refrigerate 30 minutes to 2 hours.
  4. Whisk together potato starch, flour, salt, and white pepper in a shallow dish.
  5. Heat oil in heavy pot to 340°F (170°C), maintaining temperature with thermometer.
  6. Remove chicken from marinade and coat thoroughly in starch mixture, pressing to adhere.
  7. First fry: Add coated chicken in small batches, fry 3-4 minutes until light golden. Remove and drain.
  8. Increase oil temperature to 360°F (180°C) for second frying round.
  9. Second fry: Return chicken to oil for 1-2 minutes until deep golden brown and extra crispy.
  10. Drain on wire rack or paper towels, garnish with green onions and serve with lemon wedges.

Notes

Double-frying technique is essential for perfect texture. First fry cooks through, second fry creates ultimate crispiness. Use potato starch for authentic light, crunchy coating. Store leftovers in refrigerator up to 3 days, reheat in 375°F oven to restore crispiness.