Cooking Lucid
Karaage
Japanese fried chicken marinated in soy, ginger, and garlic, coated in potato starch for an impossibly crispy crust. Juicy inside, shatteringly crisp outside — irresistible izakaya fare.
Prep 15 min
Cook 20 min
Total 35 min
Serves 4
Ingredients
Step 1 — Marinate the chicken
- 1.5 lbs boneless skinless chicken thighs (cut into bite-size pieces)
- 2 tbsp soy sauce
- 1 tbsp sake
- 1 tbsp grated ginger
- 2 garlic cloves (grated)
- ½ tsp salt
- ¼ tsp white pepper
Step 2 — Coat and fry
- ½ cup potato starch (katakuriko) or cornstarch
- Vegetable oil (for frying)
- Lemon wedges
- Japanese mayonnaise (for dipping)
Instructions
- 1
Marinate
Combine chicken with soy sauce, sake, ginger, garlic, salt, and pepper. Massage gently and marinate at least 30 minutes in the refrigerator (up to 4 hours).
- 2
Coat and fry
Heat 2 inches of oil to 350°F. Toss marinated chicken in potato starch until evenly coated. Fry in batches 4–5 minutes until deep golden and cooked through (165°F). Drain on a wire rack.
- 3
Serve
Serve hot with lemon wedges and Japanese mayo for dipping. Karaage is also wonderful over rice or alongside a cold beer.
Nutrition per serving: 380 cal · 36g protein · 18g carbs · 20g fat · 0g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
