CRISPY Chicken Karaage - Japanese Fried Chicken

Ingredients

• 1 lb Chicken Thighs (skin on, boneless, cut into 1‑2 inch pieces)
• 2 cloves Garlic (minced)
• 1 tsp Fresh Ginger (freshly grated)
• 2 tbsp Soy Sauce (low‑sodium preferred)
• 0.5 tsp Black Pepper (freshly ground)
• 1 tbsp Mirin (sweet rice wine)
• 1 tbsp Sake (Japanese rice wine)
• 1 tsp Sesame Oil (toasted sesame oil)
• 2 tbsp Potato Starch (for coating, gives extra crisp)
• 1 large Egg (beaten)
• 2 cups Vegetable Oil (neutral oil, heat to 350°F)

Instructions

1. Cut and Marinate Chicken

   Trim excess fat, cut chicken thighs into bite‑size pieces (about 1‑2 inches) and place in a mixing bowl.

   Time: PT5M

2. Prepare Garlic‑Ginger Soy Marinade

   Add minced garlic, grated ginger, soy sauce, black pepper, mirin, sake, and sesame oil to the bowl with chicken. Toss to coat evenly.

   Time: PT5M

3. Marinate

   Cover the bowl with plastic wrap and let the chicken rest at room temperature for 30 minutes.

   Time: PT30M

4. Mix Egg and Starch

   In a separate bowl, beat the egg. Add potato starch and stir until a smooth slurry forms.

   Time: PT3M

5. Coat Chicken Pieces

   Add the marinated chicken to the egg‑starch mixture, tossing until each piece is evenly coated.

   Time: PT4M

6. Heat Oil for Frying

   Pour vegetable oil into the frying pan to a depth of about 1‑1.5 inches. Heat over medium‑high heat until it reaches 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

7. Fry Chicken Bites

   Carefully add coated chicken pieces to the hot oil, being careful not to overcrowd. Fry for 4‑5 minutes, turning once, until golden and crispy.

   Time: PT5M

   Temperature: 350°F

8. Drain and Serve

   Let the chicken rest for a minute, then serve hot as a snack or with a dipping sauce.

   Time: PT2M

Nutrition Facts

Calories

260

Protein

20g

Carbohydrates

12g

Fat

15g

Fiber

0g