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Karaage Fried Chicken

Crispy Japanese karaage fried chicken with a savory marinade and double-fried for a perfect crunchy crust, making it a family favorite for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course, Snack
Cuisine: Japanese
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless, skin-on chicken thighs (4 to 6 pieces) Best choice for juicy and flavorful fried chicken.
  • 0.5 tsp Diamond Crystal kosher salt Use less if using a finer, saltier salt.
  • 0.125 tsp freshly ground black pepper
  • 0.5 tsp fresh ginger, grated with its juice Adds a deep savory flavor.
  • 1 clove garlic, minced or pressed
  • 0.5 to 1 tbsp soy sauce Adjust according to saltiness preferences.
  • 0.5 tbsp sake Can be replaced with dry sherry or omitted.
  • 0.5 tsp toasted sesame oil Use only in the marinade.
  • 2 tbsp potato starch or cornstarch Plus more if needed for coating.
  • 2 tbsp all-purpose flour Plus more if needed for coating.
  • 3 to 4 cups neutral oil, for deep frying At least 1 to 1 1/2 inches deep.
  • Lemon wedges, Japanese Kewpie mayonnaise, shichimi togarashi (seven spice) For serving.

Method
 

Preparation
  1. Cut the boneless, skin-on chicken thighs into 2-inch pieces and season them with salt and pepper.
  2. In a large bowl, whisk together ginger, garlic, soy sauce, sake, and sesame oil. Add the chicken and mix until each piece is coated.
  3. Cover and refrigerate the chicken for 30 minutes to marinate.
Cooking
  1. Pour neutral oil into a pot until it's 1 to 1 1/2 inches deep, and heat to 325°F.
  2. Lightly coat each piece of chicken in flour, then potato starch, shaking off the excess.
  3. Fry 3 to 5 pieces at a time at 325°F for about 90 seconds until lightly golden, then drain on a wire rack.
  4. Let the fried chicken rest on the rack while frying the remaining pieces.
  5. Increase the oil temperature to 350°F and fry the rested chicken for about 45 seconds until deep golden brown.
  6. Confirm the chicken reaches 165°F inside for safe cooking.
  7. Serve hot with lemon wedges, mayonnaise, and shichimi togarashi.
Storage
  1. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 1 month.
  2. To reheat, warm in a 350°F oven for 7 to 8 minutes for best texture.

Notes

Avoid marinating chicken too long to prevent it from becoming too salty or soft. Fry in small batches to maintain oil temperature for crispiness.