Karaage (Japanese Fried Chicken)
Local name: 唐揚げ
In short: Bite-size chicken thigh marinated in ginger, garlic and soy, coated in potato starch and double-fried until crackling outside and juicy within. It takes about 35 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 20 min
- Resting
- 30 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 460 kcal
Japan's fried chicken, karaage, starts with bite-size pieces of thigh marinated in soy sauce, ginger and garlic, then dusted with potato starch and fried until the crust crackles. It is served at izakaya bars, packed in lunchboxes and sold at convenience stores. Potato starch gives a lighter, crunchier coating than flour, and frying twice, with a short rest in between, drives out moisture so the crust stays crisp as it cools.
Instructions
- Mix the chicken with the soy sauce, sake, mirin, ginger, garlic and pepper. Massage it in for 1 minute, then marinate for 30 minutes at room temperature, or up to 2 hours in the fridge.
- Heat the oil in a deep heavy pot to 160°C (320°F). Spread the starch on a plate.
- Just before frying, drain off the extra liquid but leave a little marinade on the meat. Toss a few pieces at a time in the starch, press it on and shake off the loose powder.
- Fry in batches of 5 or 6 pieces for 4 minutes, turning occasionally, until pale golden. Move them to a rack and rest for 4 minutes.
- Raise the oil to 190°C (375°F). Fry the chicken again in batches for 1 to 1 1/2 minutes, until deep golden and very crisp. The center should reach 74°C (165°F).
- Drain on the rack and serve hot with lemon wedges and shredded cabbage.
Tips
- Use thigh meat, which stays juicy through two fryings. Chicken breast dries out easily, so cut it into larger pieces and shorten the second fry.
- For a spicier version add 1 teaspoon of chili flakes to the marinade, or sprinkle a little shichimi togarashi over the fried chicken.
Questions and answers
Why do you fry karaage twice?
The first, cooler fry cooks the chicken through, and the rest lets steam escape. The second, hotter fry dries and crisps the crust, so it stays crunchy for longer.
Can I make karaage in an air fryer?
Yes. Spray the coated pieces generously with oil and air-fry at 200°C (400°F) for 12 to 15 minutes, turning once. The crust will be lighter and less crackly than deep-fried.
How is karaage different from Western fried chicken?
It uses boneless pieces, a short soy-ginger marinade and a thin starch coating instead of a thick flour batter, so the crust is crisp and delicate.
How long does it take to make Karaage (Japanese Fried Chicken)?
About 35 min in total: 15 min of preparation and 20 min of cooking.
How many calories are in Karaage (Japanese Fried Chicken)?
About 460 kcal per serving, with 32 g of protein, 22 g of carbohydrates and 27 g of fat. These values are estimates.
Nutrition per serving
| Calories | 460 kcal |
|---|---|
| Protein | 32 g |
| Carbohydrates | 22 g |
| Fat | 27 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
