Karaage (Japanese Fried Chicken) – Updated Recipe
If you follow us on Instagram, you’ll know that chicken and duck went on sale for us last week and we stocked up quite a bit…
With all this poultry that is enough to last us a a couple of months, we had think of different recipes to make with it. One easy one we could think of was Karaage (Japanese Fried Chicken). It just required a simple marinade and a light dusting of potato starch before deep frying.
We made this a while back using a different recipe which you can read about here and although J could barely taste a difference, I personally prefer this recipe more as I felt that the chicken had more flavour than the other recipe.
What we also learned from this experience was that our fried chicken was dusted too heavily with potato starch, hence it didn’t achieve that deep brown color we were looking for despite double frying this. It also left patches of white on our fried chicken so this is something we will definitely improve for the future.
Overall this recipe was very simple to make. We enhanced the recipe a little bit by adding five spice powder to the potato starch just to give the batter a bit of additional flavouring but this is completely optional. Let us know if you try any other seasoning in your recipe.
Karaage (Japanese Fried Chicken) - Updated Recipe
Ingredients
Chicken Marinade
- 1 lbs chicken thigh, cut into bite size pieces
- 1 tbsp ginger, thinly sliced
- 6 cloves garlic
- 1 tbsp soy sauce
- 1 tbsp sake
- 1 tsp sesame oil
- 1 tsp granulated sugar
Batter
- 1/2 cup potato starch
- 1/2 - 1 tsp five spice powder (optional)
- Vegetable oil to deep fry
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Instructions
- 1. Marinade the chicken thighs with ginger, garlic, soy sauce, sake, sesame oil and sugar for at least an hour. The longer, the better.
- 2. When ready to deep fry, heat up the oil until 350F.
- 3. Lightly dredge the marinated chicken in potato starch mixture and deep fry until golden brown. For extra crispiness, you can deep fry it again a second time.
- 4. Have karaage cool over a wire rack covered with paper towel. Serve with a wedge of lemon.
