Japanese Fried Chicken Recipe
This authentic Japanese Fried Chicken Recipe creates perfectly crispy karaage. The secret lies in double-frying technique and special marinade.
Equipment
- Large mixing bowl
- Deep fryer or heavy pot
- Cooking thermometer
- Wire cooling rack
- Paper towels
Ingredients
- 2 lbs chicken thighs cut into bite-sized pieces
- 1/4 cup soy sauce
- 2 tablespoons sake
- 1 tablespoon fresh ginger grated
- 2 cloves garlic minced
- 1 cup potato starch
- Oil for deep frying
Instructions
- Cut chicken into small, uniform pieces.
- Mix soy sauce, sake, ginger, and garlic.
- Marinate chicken for 30 minutes minimum.
- Heat oil to 340°F in deep pot.
- Coat marinated chicken with potato starch completely.
- Fry chicken pieces for 3-4 minutes first.
- Remove and rest for 2 minutes.
- Fry again for 2-3 minutes until golden.
- Drain on wire rack immediately.
- Serve hot while still crispy.
Notes
- Use chicken thighs for juicier results than breasts
- Don't skip the double-frying technique for extra crispiness
- Potato starch creates lighter coating than regular flour
- Maintain oil temperature consistently for even cooking
- Let chicken rest between frying rounds completely