Follow these steps for perfect results
Chicken thigh meat
Cut into bite-sized pieces
Garlic
Grated
Ginger
Grated
Sake
Soy sauce
Sesame oil
Egg
Beaten
Frying oil
Cake flour
Katakuriko (potato starch flour)
Cut the chicken thigh meat into bite-sized pieces.
In a bowl, combine grated garlic, grated ginger, sake, soy sauce, and sesame oil.
Marinate the chicken in the mixture for at least 30 minutes in the refrigerator.
Add the beaten egg to the marinated chicken and mix well.
If possible, let it sit for another 30 minutes.
In a separate bowl, mix cake flour and katakuriko (potato starch flour).
Drain the marinade from the chicken before coating with the flour mixture.
Heat frying oil in a deep pot or fryer to medium-high heat.
Deep fry the chicken pieces until lightly browned, about 2-3 minutes.
Remove the chicken from the oil and drain on a wire rack for 2-3 minutes.
Increase the oil temperature to high heat.
Return the pre-fried chicken to the oil and deep fry for another 1-2 minutes, until golden brown and crispy.
Remove the chicken from the oil and drain on a wire rack.
Serve immediately and enjoy!
Expert advice for the best results
For extra crispy karaage, double fry the chicken.
Adjust the amount of ginger and garlic to your taste.
Serve with lemon wedges or your favorite dipping sauce.
Everything you need to know before you start
15 minutes
Marinate the chicken ahead of time.
Serve in a bowl or on a plate, garnished with lemon wedges and parsley.
Serve hot with rice and miso soup.
Serve as an appetizer with dipping sauce.
Crisp and refreshing to cut through the richness
Acidity complements the savory flavors
Discover the story behind this recipe
A popular and beloved comfort food in Japan.
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