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Chicken Karaage

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  • Chicken thigh - 450 grams Boneless skin
  • Ginger - 1 tablespoon
  • Garlic - 1 clove
  • Soy sauce - 2 tablespoons
  • Sake - 1 tablespoon
  • Granulated sugar - 2 teaspoon
  • Potato starch - 1/3 cup
  • Vegetable oil - 1/3 cup
  • Lemon - 1/3 cup


  • Add the ginger, garlic, soy sauce, sake and sugar to a bowl and whisk to combine.
  • Add the chicken, then stir to coat evenly.
  • Cover and refrigerate for at least 1 hour.
  • Add 1 inch of vegetable oil to a heavy bottomed pot and heat until the oil reaches 360 degrees F.
  • Line a wire rack with 2 sheets of paper towels and get your tongs out.
  • Put the potato starch in a bowl Add a handful of chicken to the potato starch and toss to coat each piece evenly.
  • Fry the karaage in batches until the exterior is a medium brown and the chicken is cooked through.
  • Transfer the fried chicken to the paper towel lined rack.
  • If you want the karaage to stay crispy longer, you can fry the chicken a second time, until it's a darker color after it's cooled off once.
  • Serve with lemon wedges.

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