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Japanese Fried Chicken Karaage

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PREP TIME
20 min
COOKING TIME
10 min
TOTAL TIME
105 min
SERVINGS
4 servings
Dinner Japanese
Japanese Fried Chicken Karaage
Ingredients
  • 1 clove garlic, finely grated
  • 1 tablespoon finely grated fresh ginger
  • 3 tablespoons soy sauce
  • 3 tablespoons sake
  • 1 tablespoon mirin
  • 1/8 teaspoon sesame oil
  • 1/4 teaspoon ground black pepper
  • 1 pinch cayenne pepper
  • 1/2 teaspoon white sugar
  • 1/4 teaspoon kosher salt
  • 1 1/4 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
  • 1 cup potato starch
  • 1 quart canola oil, or as needed
Instructions
1
Combine minced garlic, grated ginger, soy sauce, sake, mirin, sesame oil, black pepper, cayenne, sugar, and salt in a medium-sized bowl.
2
Submerge chicken pieces into the marinade mixture, ensuring they are fully and evenly coated. Cover the bowl with a lid or plastic wrap and refrigerate for 1 to 10 hours.
3
Prepare your breading station: Place a wire rack over a foil-lined baking sheet. Fill a wide, shallow bowl with potato starch.
4
Take the chicken out of the refrigerator and gently stir to coat it evenly with the marinade. Dip 2 or 3 pieces into the potato starch at a time, making sure they are evenly coated. Shake off any excess starch and place the chicken pieces on the wire rack. Repeat this process for all remaining chicken pieces.
5
Gently tap the wire rack on the baking sheet to remove any loose potato starch particles, then transfer the baking sheet and rack of chicken to the refrigerator for 15 to 30 minutes.
6
Heat oil in a deep fryer to 350 degrees F (175 degrees C).
7
Carefully lower the chicken pieces into the hot oil in batches, making sure not to overcrowd the fryer. Fry, occasionally tossing the chicken pieces, until they are cooked through and the outside is crispy and golden brown, 3 to 4 minutes. Transfer the fried chicken pieces to a paper towel-lined plate to drain excess oil. Repeat this process for all remaining chicken pieces.