The Best Karaage
Tasty 101’s karaage delivers classic Japanese fried chicken with an ultra-crispy potato starch coating and juicy, well-seasoned chicken thighs. A soy, sake, mirin, ginger, and garlic marinade infuses the meat with savory depth, while a double-fry method creates a light, shatteringly crisp exterior. Finished with togarashi and a squeeze of lemon, this foundational karaage recipe highlights technique and balance for consistently crunchy, flavorful results.
Tasty Team
Total Time
4 hr 50 min
4 hr 50 min
Prep Time
10 minutes
10 min
Cook Time
45 minutes
45 min
Total Time
4 hr 50 min
4 hr 50 min
Prep Time
10 minutes
10 min
Cook Time
45 minutes
45 min
Ingredients
for 4 servings
- 3 tablespoons soy sauce
- 2 tablespoons sake
- 2 tablespoons mirin
- 1 tablespoon toasted sesame oil
- 2 teaspoons grated fresh ginger
- 2 garlic cloves, grated
- 1 lb boneless, skinless chicken thighs, cut into 1½-inch pieces
- 1 large egg white
- 2 cups potato starch, divided
- 6 cups canola oil
- kosher salt, to taste
- togarashi, for garnish
- lemon wedge, for serving
Nutrition Info
- Calories 901
- Fat 49g
- Carbs 80g
- Fiber 5g
- Sugar 3g
- Protein 36g
Estimated values based on one serving size.
Preparation
- Whisk together the soy sauce, sake, mirin, sesame oil, ginger, and garlic in a large bowl until evenly combined. Add the chicken, and toss until every piece is well coated. Cover tightly with plastic wrap, and refrigerate for at least 4 hours or up to 12 hours.
- Remove the chicken from the refrigerator, and let it stand at room temperature for about 10 minutes. Add the egg white and ½ cup of the potato starch to the chicken in the bowl, and toss until the chicken looks lightly coated and tacky.
- Place the remaining 1½ cups potato starch in a shallow dish. Working with a few pieces at a time, dredge the chicken in the starch, pressing gently so it adheres and shaking off any excess. The coating should look dry and craggy, not wet or paste-like.
- Heat the canola oil in a large, heavy-bottomed pot or Dutch oven over medium-high until it registers 320°F. Working in batches, carefully lower the chicken into the oil, making sure not to overcrowd the pot. Fry for 3–4 minutes per batch, until the chicken is pale golden and the coating has set and is hardened. Transfer the chicken to a wire rack set over a baking sheet, and let it rest for 2–3 minutes. Meanwhile, heat the oil over medium-high until it reaches a temperature of 360°F.
- Working in batches, return the chicken to the oil, and fry for an additional 1–2 minutes, until a thermometer inserted into the thickest part of the meat registers 165°F and the chicken turns deep golden brown and crispy. Return the fried chicken to the wire rack, and season lightly with salt to taste.
- Garnish with togarashi, and serve immediately alongside lemon wedges for squeezing.
- Enjoy!
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