Karaage

Name: Karaage
Cook time: 65 min
Total time: 65 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 800g Chicken Thigh, Boneless, skin-on, cut into bite-size pieces; 3 tbsp Soy Sauce; 2 tbsp Sake; 1 tbsp Mirin; 1 tsp Sugar; 2 cloves of Garlic, grated; 1 tbsp Ginger, grated; 120g Potato Starch, Katakuriko (about 1 cup); 1.3 l Neutral Oil, Enough for deep-frying; 1 Lemon, Cut into wedges

Karaage is Japanese-style fried chicken with a crisp, deeply flavored crust and juicy interior — brightened by a squeeze of lemon. Marinated in a savory-sweet mix with garlic and ginger, then coated in potato starch and double-fried for maximum crunch, it makes a perfect snack, appetizer, or main with rice.

Karaage is Japanese-style fried chicken with a crisp, deeply flavored crust and juicy interior — brightened by a squeeze of lemon.... Show more

Traditional Japanese Recipe

Health Grade

C · Balanced

Rating

4.7

Time

1 hr

Price

0,54 €

Calories

658 kcal

easy

meal prep

high protein

low sugar

Method

Prep the chicken

Pat the Chicken Thigh dry, then cut it into bite-size pieces, keeping the skin on each piece for extra crisp edges. Grate the Garlic and Ginger finely so they blend smoothly into the marinade.

Mix the marinade

In a bowl, whisk together the Soy Sauce, Sake, Mirin, Sugar, grated garlic, and grated ginger until the sugar starts to dissolve and the marinade looks glossy.

Marinate the chicken

Add the chicken to the marinade and toss well so every piece is coated. Cover and refrigerate for 30 minutes so the flavor penetrates and the surface firms up a little.

Coat in starch

Spread the Potato Starch in a shallow bowl. Lift the chicken from the marinade, let the excess drip off, and toss each piece in the starch until it has a thin, even coating. Press lightly so the starch sticks, then shake off any loose bits.

Fry the chicken

Pour the Neutral Oil into a deep pot to a depth of about 2 inches and heat it over medium-high until it shimmers and a pinch of starch sizzles immediately. Fry the chicken in batches for 4 minutes per batch, keeping the pot uncrowded, until the coating is set and the pieces are just turning pale golden.

Rest the chicken

Move the first-fried chicken to a wire rack or paper towel-lined tray and let it rest for 4 minutes. The outside should look a little dry and pale at this point, which is exactly what you want before the second fry.

Fry again

Return the chicken to the hot oil and fry again for 1 minute, just until the crust deepens to a rich golden brown and turns extra crisp. Pull it out as soon as the color deepens so the inside stays juicy.

Serve with lemon

Transfer the karaage to a serving plate, let it drain briefly, and serve hot with the Lemon wedges on the side for squeezing over the top.

Ingredients

Method

For 4 servings

Adjust servings

For the chicken

800g Chicken Thigh, Boneless, skin-on, cut into bite-size pieces

For the marinade

3 tbsp Soy Sauce
2 tbsp Sake
1 tbsp Mirin
1 tsp Sugar
2 cloves of Garlic, grated
1 tbsp Ginger, grated

For the coating

120g Potato Starch, Katakuriko (about 1 cup)

For frying and serving

1.3 l Neutral Oil, Enough for deep-frying
1 Lemon, Cut into wedges

🧂 Plus ~1g of salt

Nutrition

Per Serving.

Calories

658 kcal

33% of Daily kcal

Protein

46 g

91% RDI

Fat

42 g

9.5g sat fat

Carbs

25 g

9% RDI

Sugar

1.1 g

2% RDI

Fiber

0.5 g

2% RDI

Salt

0.9 g

17% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

C · 6.3 / 10

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