Enhanced Recipesculinary collection
Home
CoursesView CuisinesWhat Can I Make?My Kitchen

How to Make Karaage (Japanese Fried Chicken) (Recipe) 唐揚げの作り方 (レシピ)

Login to Save
199K views👍 5.5K
Just One Cookbook
Just One Cookbook
71 recipes on Enhanced Recipes
Follow Just One Cookbook to prioritize their recipes in your meal plans, pantry matches, and suggestions

Recipe Information

Recipe Available
Video-Specific Recipe

Karaage

Cultural Context

Karaage is a popular Japanese dish that consists of marinated fried chicken, often served as a main dish or in bento boxes. It is characterized by its crispy exterior and juicy interior, typically made with soy sauce, ginger, and garlic. The dish has roots in Japanese home cooking and is enjoyed in various settings, from casual meals to izakayas (Japanese pubs).

JapaneseJPmain
45 min
medium
4 servings
Servings4
1.5 lb (680 g) boneless skin-on chicken thighs
salt
freshly ground black pepper
½ tsp grated ginger
minced garlic
½ tbsp soy sauce
½ tbsp sake
½ tsp sesame oil
4 cups vegetable oil
2 tbsp potato starch
2 tbsp all-purpose flour

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: chicken drumsticks

Chicken breast is lower in fat, while drumsticks are often cheaper.

potato starch

🥗Healthier: cornstarch

💰Cheaper: all-purpose flour

Cornstarch is a healthier alternative, while all-purpose flour is more budget-friendly.

1

Cut chicken thighs into 2-inch pieces.

2

Season chicken with salt and freshly ground black pepper.

3

Grate ginger to yield ½ tsp and mince garlic using a garlic presser.

4

In a large bowl, combine ginger, garlic, ½ tbsp soy sauce, ½ tbsp sake, and ½ tsp sesame oil; whisk together.

5

Add chicken to the bowl and mix with your hands.

6

Cover and refrigerate to marinate for 30 minutes.

7

Pour 4 cups of vegetable oil into a heavy-bottomed pot and heat the oil to 325 ºF (163 ºC) on medium heat.

8

Prepare 2 tbsp potato starch and 2 tbsp all-purpose flour in a separate pile.

9

Lightly dredge each chicken piece in the flour and dust off the excess flour.

10

Dredge the chicken in the potato starch and remove excess starch.

11

Once the oil reaches 325 ºF (163 ºC), gently submerge each chicken piece into the oil and deep fry for 90 seconds.

12

Transfer fried chicken to a wire rack to drain excess oil and continue frying the remaining pieces, picking up crumbs in the oil with a fine-mesh sieve.

13

For the second deep frying, heat the oil to 350 ºF (177 ºC) and deep fry for 45 seconds.

14

Transfer to a wire rack to drain excess oil and continue with the remaining chicken.

15

Serve the chicken hot, optionally with a wedge of lemon and Japanese mayo, and sprinkle shichimi togarashi for spice.

Cooking Techniques

marinatingfryingdraining

Equipment Needed

heavy-bottomed potmixing bowlfine-mesh sievewire rack

Spice Level:

🌶️🌶️🌶️Contains Alcohol

Allergens

soygluten

Also Known As

Japanese Fried ChickenKara-age
Local Name: 唐揚げ

More Karaage Videos

(24 videos)

Similar Japanese Videos

(24 videos)

Similar Dishes From Other Cuisines

(24 videos)