Name: Japanese Fried Chicken (Karaage)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 3-4 servings
Cuisine: Japanese Cuisine
Ingredients: 2 chicken thighs (approx. 250-300g each); 4 tbsp potato starch; Lemon to taste; [Marinade] 1 clove grated ginger; [Marinade] 1/3 tsp salt; [Marinade] 1 tbsp soy sauce; [Marinade] 1 tsp sake; Frying oil as needed

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Original: English

Japanese Fried Chicken (Karaage)

by Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】

Crispy and light batter, juicy and succulent meat, this is the classic home-style fried chicken. This is a complete recipe filled with Kō Kentetsu's secret techniques and tips for achieving a crispy fry, including removing moisture, using a thin coating, and wrapping with skin. It's packed with tricks to make delicious fried chicken with either thigh or breast meat.

Ingredients

Scale:

Main Ingredients (3-4 servings)

2 chicken thighs (approx. 250-300g each)
4 tbsp potato starch
Lemon to taste

Seasonings

[Marinade] 1 clove grated ginger
[Marinade] 1/3 tsp salt
[Marinade] 1 tbsp soy sauce
[Marinade] 1 tsp sake
Frying oil as needed

📖Cooking Basics

dry（tantanmen）

Steps

Cut 2 chicken thighs into bite-sized pieces (approx. 40g each). If each thigh is about 300g, aim for 7-8 pieces per thigh.
🕒 01:58
Thoroughly pat dry the cut chicken thighs with paper towels. 【Here's the trick!】 Moisture is the enemy of crispy and juicy fried chicken, so be sure to dry it carefully.
🕒 02:40
In a bowl, combine the chicken thighs with the marinade ingredients: 1 clove grated ginger, 1/3 tsp salt, 1 tbsp soy sauce, and 1 tsp sake. Mix well, ensuring no liquid remains.
🕒 03:08
Let it marinate for 15-20 minutes. 【Here's the trick!】 If moisture comes out after marinating, wipe it off again. Keep the amount of seasoning liquid to a minimum and use salt to enhance the flavor.
🕒 04:06
Lightly coat the marinated chicken thighs with 4 tbsp potato starch to create a thin coating.
🕒 04:44
Gently stretch the chicken skin and wrap it around the meat, shaping the pieces. 【Here's the trick!】 This 'skin wrapping' technique enhances juiciness and creates a crispier texture.
🕒 05:54
Heat frying oil to 170-180°C (338-356°F). A good temperature indicator is when a small piece of chicken immediately floats to the surface.
🕒 06:21
Add the chicken to the hot oil, skin-side down, and fry for 4-5 minutes. Do not stir for the first 2 minutes or so.
🕒 06:59
After 2 minutes, flip the chicken pieces.
🕒 08:05
During the last minute of frying, increase the heat slightly and fry while exposing the chicken to air to achieve a crisp finish.
🕒 08:34
Transfer the fried chicken to a wire rack and place them skin-side up. 【Here's the trick!】 Placing them skin-side up allows excess oil to drain, maintaining a crispy texture.
🕒 09:11
Skim off any fried bits from the oil and fry the remaining chicken in the same manner.
🕒 09:55
The fried chicken will continue to cook from residual heat. Frying them slightly less and letting them rest on the rack will result in even juicier chicken.
🕒 10:31
Arrange the fried chicken on a plate and serve with lemon wedges to taste, if desired. Enjoy!
🕒 11:03