Karaage
If you've got boneless chicken thighs, sake and potato starch, you're most of the way to this Japanese chicken: about 65 minutes of cooking across 6 steps. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 6 steps.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 6 steps, it's manageable with a little attention.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
π Unit converter
How to make it
- Cut the chicken thighs into rough 4 cm bite-sized pieces, keeping the skin on for extra crispness, and pat them dry with kitchen paper.
- In a bowl, mix the soy sauce, sake, grated ginger, grated garlic, sesame oil and a pinch of salt, then add the chicken and the beaten egg, turn to coat, and marinate for at least 30 minutes in the fridge.
- Combine the potato starch and flour on a plate, then lift each piece of chicken from the marinade and roll it firmly in the starch so it is fully coated, pressing to help it cling.
- Heat the oil to 160C in a deep heavy pan and fry the chicken in batches for about 90 seconds until pale and just set, then lift out and rest on a rack for 2 minutes so it carries on cooking.
- Raise the oil to 180C and return the chicken for a second fry of 60 to 90 seconds until deep golden and crisp, ensuring the centre reaches at least 74C and the juices run clear.
- Drain on a rack, season lightly with salt, and serve hot with lemon wedges to squeeze over.
You'll use: Frying pan / skillet Β· Pan Β· Large pot
Ingredient substitutions
- Soy Sauce
- tamari (gluten-free) Β· coconut aminos
- Lemon
- lime Β· 1 tbsp white wine vinegar per lemon
What to serve with Karaage
- Honey Teriyaki Salmon Seafood
- Yaki Udon Vegetarian
- Tonkatsu pork Pork
- Japanese gohan rice Side
Tips & common questions
How long does Karaage take to make?
About 65 minutes from start to finish β an estimate based on the 6 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of soy sauce?
Try tamari (gluten-free). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Karaage is an original Japanese recipe developed in-house by Consomee. Photo: Chicken karaage 003.jpg (CC0) via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top β how we source recipes.