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You are here: Home / Recipes / Finger food / Chicken Karaage

Chicken Karaage

August 3, 2015 By Manu 11 Comments

Chicken Karaage

Chicken Karaage is a classic Japanese fried chicken dish. It’s so popular in Japan that you can find it in all izakaya, depachika, supermarkets and street food stalls. In fact, we had quite a bit of Karaage during our Japanese holiday. One of my most vivid memories of our trip is eating Karaage under the cherry trees in Kanazawa. The best Karaage we had though, was in Tokyo, near the Sensoji temple. The stall that sells it is at the corner of Nakamise-dori and the Hozonom Gate (opposite the Ningyoyaki shop – on your right-hand side if you are facing the Sensoji)…

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Well, I am happy to say that after a few attempts, I managed to nail the recipe and to make Karaage that tastes exactly like the one from the Sensoji’s stall! But what is Chicken Karaage? It is chicken marinated in a mix of soy sauce, sake, sugar, garlic and ginger, lightly coated with potato starch and then deep fried. Yes, it is as good as it sounds! One of the secrets of making fantastic Karaage at home is to actually fry it 3 times for short periods of time and to give it some resting time in between. This results in a very crispy outside and a moist, succulent, perfectly cooked chicken. It has become my go-to fried chicken recipe. Try it and let me know what you think!

Chicken Karaage

Chicken Karaage
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Chicken Karaage

Chicken Karaage - scrumptious Japanese style fried chicken, crispy on the outside and succulent and juicy on the inside.

Course Main
Cuisine Japanese
Prep Time 4 hours 10 minutes
Cook Time 5 minutes
Total Time 4 hours 15 minutes
Servings 4
Author Manuela Zangara

Ingredients

  • 700 gms – 1 ½ lbs. chicken thigh fillets
  • 1 ½ tbsp fresh ginger grated
  • 1 ½ tbsp garlic pressed
  • 3 tbsp soy sauce
  • 1 ½ tbsp sake
  • 3 tsp sugar
  • ½ cup potato starch

Instructions

  1. Cut the chicken thigh fillets into 5 cm – 2 inch pieces and keep aside.
  2. In a bowl, mix together the ginger, garlic, soy sauce, sake and sugar.
  3. Add the chicken pieces to the marinade. Mix well and refrigerate for about 4 hours.
  4. Right before the oil is ready, add the potato starch to the chicken. You do not need to mix it evenly. The uneven coating gives each piece its unique texture.
  5. Heat the oil in a large saucepan to 190°C – 375°F and add the chicken to the oil, in batches. Deep fry for 1 minute. Transfer the chicken to a rack and let it rest for 30 seconds.
  6. Return the chicken to the oil and fry for 30 seconds, and then rest on a rack for another 30 seconds.
  7. Return the chicken to the oil and fry for 30 seconds, and then rest for 1-2 minutes in a warm place.
  8. Serve the chicken karaage with a sprinkle of salt, lemon wedges and some Japanese mayo on the side.

Chicken Karaage

Chicken Karaage

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Filed Under: Finger food, Japanese, Mains, Meat, Snack, Street Food, Travel Tagged With: chicken, fried, Japanese, karaage, mains, meat, Street Food, travel

« Kanazawa Guide – Japan
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Comments

  1. GourmetGetaways says

    August 5, 2015 at 8:46 pm

    I have been enjoying your Japanese adventure. I have taken two trips to Japan with the family and thoroughly love the the people, the food and the culture. I thought Kyoto was so beautiful but I particularly felt moved by Hiroshima.

    On another note, Hiroshima style okonimayaki is the best ever!! You have to try it, the add noodles! YUM!
    Anyway, just wanted to let you know I am enjoying your series, stop by Gourmet Getawys and say hi. We can be commenting buddies
    Julie
    Gourmet Getaways

    Reply

Trackbacks

  1. Japan Guide - Geisha says:
    August 28, 2015 at 6:46 pm

    […] Chicken Karaage […]

    Reply
  2. Hiroshima Guide 2017 – Japan says:
    May 18, 2017 at 8:23 pm

    […] Chicken Karaage […]

    Reply
  3. Kinosaki Onsen Guide - Japan says:
    July 6, 2017 at 6:54 pm

    […] Chicken Karaage […]

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  4. Kyoto - Off the Beaten Path says:
    July 20, 2017 at 7:07 pm

    […] Chicken Karaage […]

    Reply
  5. Onigiri says:
    August 29, 2017 at 9:13 pm

    […] onigiri fillings are more creative and my favourite is a simple mix of tuna and mayo, even though chicken karaage comes a close second! Have you ever had onigiri? What is your favourite […]

    Reply
  6. Fukuoka – Japan Guide says:
    March 7, 2019 at 7:04 pm

    […] Chicken Karaage […]

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  7. Beppu - Japan Guide says:
    April 22, 2019 at 7:30 pm

    […] Chicken Karaage […]

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  8. Kunisaki Peninsula – Japan Guide says:
    May 18, 2019 at 12:01 pm

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  9. Arashiyama – Japan Guide says:
    July 1, 2019 at 10:54 pm

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  10. Chojiro Kyoto - Review says:
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