Chicken Karaage
Updated Oct. 12, 2023
- Total Time
- 40 minutes, plus at least 30 minutes' chilling
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes, plus at least 30 minutes' chilling
- Rating
- Comments
- Read comments
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Ingredients
- 1pound boneless, skinless chicken thighs, cut into 2-inch pieces
- 1(2-inch) piece ginger, peeled and finely grated (2 teaspoons)
- 2tablespoons soy sauce
- 2tablespoons sake
- ½teaspoon granulated sugar
- ½teaspoon coarse kosher salt
- 1large egg
- 1cup cornstarch or potato starch
- About 1 quart canola or vegetable oil, for frying
- Lemon wedges, mayonnaise and shichimi togarashi (see Tip), for serving (optional)
Nutritional analysis per serving (3 servings)
703 calories; 43 grams fat; 4 grams saturated fat; 0 grams trans fat; 28 grams monounsaturated fat; 8 grams polyunsaturated fat; 41 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 33 grams protein; 767 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To a medium bowl, add the chicken, ginger, soy sauce, sake, sugar and salt. Toss to combine. Cover and refrigerate for at least 30 minutes and up to 1 hour.
- Step 2
Place a wire rack over a large, paper towel-lined sheet pan. Crack the egg into a small bowl and whisk. To a large bowl, add the cornstarch. One by one, dip the chicken into the egg, then into the cornstarch until evenly coated. Set the coated chicken pieces on the left side of the wire rack.
- Step 3
To a medium saucepan, add enough oil to fill a third of the way up. Heat the oil over medium-high to 320 degrees. Turn your hood vent on, if you’ve got one, and open a nearby window, if possible. Working in batches, fry the chicken until crunchy and light brown, adjusting the heat so the oil temperature stays between 300 and 320 degrees, 4 to 6 minutes per batch. Using tongs or a slotted spoon, transfer the fried chicken to the right side of the wire rack, away from the portion that was exposed to the raw chicken, to rest slightly.
- Step 4
Serve with the optional (but very delicious) lemon wedges and mayonnaise dusted with togarashi.
- You can find shichimi togarashi, a flavorful Japanese seven-spice blend, in Asian grocery stores and online. But to make your own simplified version in a pinch, stir together ½ teaspoon ground cayenne, ¼ teaspoon ground ginger, ¼ teaspoon sesame seeds and a couple grinds of black pepper.
Private Notes
Comments
Hi there! In this particular case, with these proportions and this egg method (which I learned from Kaoru Ayabe, whose karaage is among the best I’ve ever had), I found that cornstarch resulted in a lighter, crisper coating. I know; I was surprised, too. We documented the months-long research that led to this recipe, including all of the little choices, here: https://www.youtube.com/watch?v=Fi2mr0rxuHw I hope you give this version a try and let me know what you think. Enjoy! yrs, Eric
I saw the video and this looks delicious, but really, karaage is best made with skin-on thighs to give it an extra bit of crunch and flavor. You're eating fried food--let's not quibble about the additional few calories.
Made as written — like others, watched the video the other day. Might legit been the best fried chicken that I’ve not only made but eaten (and this is coming from someone growing up in the south). The flavor is complex, sweet, savory and amazing.
Made as directed and it turned out great. Certainly comparable to what I’ve been able to get out at restaurants. Very easy recipe to follow, so will add it to my rotation.
I made it precisely as described and it was absolutely outstanding.
For those who don’t cook with alcohol or can’t find Sake. 3:1 Apple Juice to Rice Vinegar!
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