Fried Chicken · Japanese
Japanese karaage fried chicken — marinated in soy, ginger and sake, fried in potato starch for an incredibly light, crispy crust and explosively juicy interior. Better than any Japanese restaurant. Follow our tested method and you'll get perfect results every single time.
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Combine soy sauce, sake, mirin, sesame oil, grated ginger and garlic. Add chicken pieces and toss to coat. Marinate 30 minutes at room temperature or up to 2 hours in fridge. The marinade penetrates the meat deeply.
Remove chicken from marinade but do NOT pat dry. The marinade on the surface helps potato starch adhere and flavors the crust. Toss wet chicken directly in potato starch until evenly coated.
Heat oil to 325°F. Fry chicken pieces 4 minutes. They'll be lightly golden, not fully crispy yet. Remove and rest on wire rack exactly 5 minutes. This is the double-fry technique borrowed from Korean style.
Increase oil to 375°F. Return chicken for final 2-3 minutes until deep golden. The high heat second fry creates the signature light, delicate karaage crust.
Transfer to wire rack. Squeeze fresh lemon over immediately while hot — acid brightens all the flavors. Serve within 5 minutes of frying for maximum crispiness.
Kewpie mayo (Japanese mayo, richer and more umami than regular) is the traditional accompaniment. Also excellent with: ponzu sauce, grated daikon and soy sauce.
Karaage uses soy/ginger/sake marinade (not buttermilk), potato starch coating (not flour), and a double-fry technique. The result is a much lighter, more delicate crust with deep umami-flavored meat.
Traditionally no — chicken thighs are essential for karaage's characteristic juiciness. Breast meat dries out quickly and lacks the fat needed to stay moist through double frying.
Potato starch is a fine white powder made from potatoes. Find it at Asian grocery stores, health food stores, or online. It creates a uniquely light, thin, crackly crust that flour cannot replicate.
