Karaage (Japanese Fried Chicken) - The Best Boneless Skinless Fried Chicken | Food Wishes

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: chicken drumsticks

Breast is leaner, drumsticks are often more affordable.

potato starch

🥗Healthier: cornstarch

💰Cheaper: all-purpose flour

Cornstarch provides a similar crispiness.

Grate one large garlic clove into a mixing bowl using a microplane.

Peel ginger root with a spoon and grate about 2-3 teaspoons into the bowl.

Pour in soy sauce, sake, mirin, sesame oil, and add black pepper, cayenne, white sugar, and salt to the marinade.

Mix all marinade ingredients together until well combined.

Cut boneless skinless chicken thighs into approximately 2-inch pieces.

Transfer chicken pieces into the marinade and mix thoroughly to ensure even coating.

Refrigerate the marinated chicken for 1 to 10 hours.

Set up a dredging station with a baking rack over a foil-lined pan and prepare potato starch for coating.

Remove chicken from the marinade and dredge 2-3 pieces at a time in potato starch, ensuring they are generously coated.

Shake off excess starch and transfer dredged chicken pieces to the rack.

Refrigerate the coated chicken uncovered for 15 to 30 minutes to allow the starch to hydrate and dry out.

Heat vegetable oil to 350°F (about 175°C) in a deep pan.

Fry the chicken pieces in batches for about 3 to 4 minutes or until golden brown and cooked through, stirring occasionally to prevent sticking.

Remove fried chicken and drain on paper towels for a few seconds before plating.

Serve with optional fresh lemon.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens