Chicken Karaage

Do you want the crispiest fried chicken around? Then you’ve got to try this quick and easy chicken karaage recipe. Tender, juicy bite sized pieces of goodness, perfect for weeknight meals.

4.80 from 5 votes

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Prep Time 15

Cook Time 15

Total Time 30

Course Chicken

Cuisine Japanese

Servings servings

Calories 402 kcal

Equipment

Chosen Foods 100% Pure Avocado Oil 8.4 oz., Non-GMO, for High-Heat Cooking, Frying, Baking, Homemade Sauces, Dressings and Marinades
The Pampered Chef Garlic Press #2575
Grease Splatter Screen for Frying Pan 13" - Stops 99% of Hot Oil Splash - Protects Skin from Burns - Splatter Guard for Cooking - Iron Skillet Lid Keeps Kitchen Clean - Stainless Steel
T-fal E93897 Professional Total Nonstick Thermo-Spot Heat Indicator Fry Pan with Glass Lid Cookware, 10-Inch, Black
JFC Katakuriko Potato Starch, 12 Ounce
C&H Pure Cane Granulated Sugar, 20 Oz Easy Pour Reclosable Top Canister (Pack of 2)
" class="wprm-recipe-equipment-link">Aloha Low Sodium Shoyu 24 Oz.

Ingredients

3 tablespoons shoyu
1 tablespoon granulated sugar
1 tablespoon sake
1 teaspoon garlic finely diced
1 teaspoon ginger grated
1 egg
1 ½ pound chicken thighs cubed
frying oil of choice
1 cup potato starch
salt and pepper

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Instructions

For the marinade: To a large bowl add shoyu, granulated sugar, sake, garlic, ginger, and egg. Mix until well combined.
Place chicken in sauce and allow to marinate for 20-30 minutes in the refrigerator.
Set a pot over medium heat with the cooking oil of your choice and heat to 350F. Place a cooling rack or paper towels over a cookie sheet and set aside.
To another bowl add potato starch, salt, and pepper. Stir to combine.
For the batter: Remove chicken from the refrigerator. One by one add the chicken to the potato starch and toss to coat. Shake off excess potato starch and place on the cooling rack.
First fry: Once oil has reached 350F, add chicken and fry for about 2-3 minutes and flip midway. Once chicken has just become a light golden brown remove from oil and place on the cooling rack.
Second fry: Allow oil to heat up to 350F, then place the chicken back in the oil and fry for another 1-2 minutes. Remove and place on cooling rack to drain excess oil. ENJOY.

Video

Notes

*Skin on boneless thighs are the most popular cut of chicken for this recipe. You can also use boneless skinless thighs or breasts if you wish.

*Potato starch can be replaced with cornstarch.

*Double frying gives the chicken the extra crunch.

Nutrition

Serving: 1gCalories: 402kcalCarbohydrates: 29gProtein: 30gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 14gCholesterol: 176mgSodium: 276mgFiber: 2gSugar: 3g

Keyword chicken karaage, chicken recipes, dinner, easy dinner recipes, fried chicken, japanese, japanese fried chicken, karaage, keeping it relle

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