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Authentic Karaage Recipe Japan, Asia
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Karaage, a staple of Japanese cuisine, is celebrated for its delightful crunch and tender interior. Although primarily made with chicken, it's not uncommon to find variations made with chicken cartilage, fish, seafood, and vegetables such as gobo or burdock roots. The meat is typically marinated in a mix of soy sauce, sake, and ginger. Still, depending on the recipe, garlic, sesame oil, mirin, oyster sauce, curry powder, egg yolk, and Japanese mayonnaise will also be present. A distinctive feature of karaage is its coating. Traditionally, potato starch is used, creating a light, crispy shell. However, a blend of potato starch and flour is also common. Some regional variations even employ an egg batter for a richer coating. The cooking process involves a double-frying technique. Initially, the chicken is fried at a lower temperature to cook thoroughly, then shortly after, re-fried at a higher temperature for a crispy exterior. Across Japan, regional versions of karaage can be ... Read more
Pair with
Serve With
Cooking tips
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chicken
Typically, the chicken thigh is used, and the skin is left on the meat, as it aids in the crispiness and flavor and prevents the meat from drying when frying. In different regions of Japan, chicken wings are used, and karaage made with chicken cartilage and chicken skin is also very popular. For those who prefer, chicken breast can be used. -
marinade
The typical marinade is soy sauce, sake, and ginger, while garlic is also often included. The marinade can also include sesame oil, mirin, oyster sauce, curry powder, egg yolk, and Japanese mayonnaise, depending on the recipe. Usually, the marination should be at most half an hour because the salt in the soy sauce (or if extra salt is added to the marinade) will draw out the moisture from the meat.... Read more -
coating
Traditionally, potato starch is used, although recipes these days will usually go for a mix of potato starch and wheat flour in equal proportions. In areas outside of Japan, such as the United States, where potato starch is not so readily available, cornstarch is used, and some recipes even go for rice flour. Naturally, using different kinds of coating will give different results. -
frying
Most recipes suggest the double frying method, where the meat is first fried at a lower temperature, then left to rest and cook with residual heat, after which it is fried a second time but this time at a higher temperature. The first fry is longer than the second one. The said method is preferred because it helps keep the chicken moist as it does not overheat too much. -
serving
By definition, karaage is a side dish, usually consumed at pubs over beers and drinks. This means it’s usually served with other side dishes or something like sauce for dipping. Lemon, intended for squeezing over the karaage, is the typical accompaniment, and kewpie, Japanese mayonnaise, is also commonplace these days. Other typical sides include fried shishito peppers, shredded cabbage, pickles, ... Read more
Chicken Karaage
PREP 10min
COOK 20min
marination 30min
READY IN 1h
The following is the traditional recipe for chicken karaage — chunks of deboned chicken thighs are marinated and coated in potato starch, then fried. It was adapted from the reputable blog Just Hungry by Makiko Itoh, a Tokyo-native food & travel writer who runs the popular Japanese food blogs JustHungry.com and JustBento.com and writes a monthly food column for The Japan Times. Additionally, she is the author of the best-selling Just Bento Cookbook and its sequel, The Just Bento Cookbook 2.
Ingredients
10 oz (300g) boneless chicken thighs
1 piece fresh ginger, (about the size of your thumb)
3 tbsp soy sauce
1 tbsp sake
1/2 cup (60g) potato starch
peanut oil or other vegetable oil, (for deep frying)
a few drops sesame oil, (optional; add to the frying oil for extra flavor)
Preparation
Step 1/9
Chop the chicken thighs into small, bite-sized chunks. If preferred, take off the skin, although keeping it will make the chicken crispy.
Step 2/9
In a bowl, combine the chicken chunks with the shredded ginger, soy sauce, and sake, ensuring an even mix. Marinate for a minimum of 10 minutes, ideally for about 30 minutes.
Step 3/9
Before frying, toss the marinated chicken in enough potato or cornstarch to fully coat each piece, draining any excess marinade if it's overly liquid.
Step 4/9
Heat the oil to 325ºF (163ºC). If you do not own a thermometer, test the oil's readiness with a wooden chopstick; it's ready when small bubbles appear around it.
Step 5/9
When the oil is at the right temperature, carefully add 3 to 5 chicken pieces to avoid overcrowding. Remember, adding too many pieces can cool the oil and cause the chicken to absorb more oil.
Step 6/9
Deep-fry each batch for 90 seconds until light golden. If the chicken browns too fast, it means the oil is too hot; add more chicken or lower the heat. Consistent oil temperature is key. Drain the fried chicken on a wire rack.
Step 7/9
Let the chicken rest on the rack; the residual heat will continue to cook it. Between batches, clean the oil with a fine-mesh sieve to remove crumbs.
Step 8/9
Up the oil's temperature to 350ºF (177ºC) for the second fry. Fry rested chicken for 45 seconds until crispy (again, 3-5 pieces per batch). Drain on the rack. The chicken should be slightly darker after the second fry.
Step 9/9
To serve, accompany with lemon wedges. Optionally, some enjoy adding a touch of grated yuzu peel and/or sansho pepper for extra flavor.
Cooking tips
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overnight marination
The marination should last no longer than 30 minutes, as the salt in soy sauce will draw out the moisture from the meat, resulting in dryness. However, if you'd like to marinate longer, for example, overnight, start with 1 tablespoon of soy sauce and add the remaining 2 tablespoons just before cooking.
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