Karaage
Savor the authentic flavors of Japan with this mouthwatering Karaage recipe. Juicy chicken thighs are marinated in sake, mirin, soy sauce, and fresh ginger, then coated in corn flour for a perfectly crispy finish. An easy and delicious dish that's perfect for any occasion!
- 17 Apr 2025
- Cook time 20 min
- Prep time 35 min
- 6 Servings
- 7 Ingredients
Karaage is a popular Japanese dish consisting of marinated and deep-fried chicken pieces. It is renowned for its crispy exterior and juicy, flavorful interior, making it a favorite in many households and restaurants. This recipe uses boneless chicken thighs to ensure tenderness and maximizes flavor with a combination of traditional Japanese seasonings and ingredients.
Ingredients:
Instructions:
- Trim any excess fat from the chicken thighs and cut them into bite-sized pieces. Aim for uniform sizes to ensure even cooking.
- In a large bowl, combine the salt, sake, mirin, soy sauce, and freshly grated ginger root. Mix well.
- Add the chicken pieces to the marinade, making sure each piece is well-coated. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes. For best results, let it marinate for 2 hours to maximize the flavor.
- Place the corn flour in a shallow dish. Dredge each marinated chicken piece in the corn flour, ensuring an even coating. Shake off any excess flour.
- In a deep frying pan or a wok, heat the oil to 170°C (340°F). You can check the temperature by dropping a small amount of corn flour into the oil. If it sizzles and rises to the surface, the oil is ready.
- Carefully add a few pieces of chicken to the hot oil, ensuring not to overcrowd the pan. Fry the chicken in batches until golden brown and crispy, about 4-5 minutes per side. Use a slotted spoon to remove the chicken and drain on paper towels.
- Once all the chicken is fried, serve immediately. Karaage is traditionally served with a wedge of lemon and a side of Japanese mayonnaise for dipping. It pairs well with a simple salad or a bowl of steamed rice.
Tips:
- For best results, marinate the chicken for at least 30 minutes to allow the flavors to penetrate.
- Cut the chicken into uniform sizes to ensure even cooking.
- If you want extra crispy Karaage, you can double fry the chicken. Fry it initially at a lower temperature, let it rest, and then fry again at a higher temperature to get that extra crunch.
- Make sure the oil is properly heated (around 170°C or 340°F) before frying the chicken to avoid it becoming greasy.
- After frying, place the chicken on a wire rack instead of paper towels to keep the crust crispy.
Cooking Karaage at home is both satisfying and rewarding. By following these steps, you'll be able to replicate this beloved Japanese dish with a perfectly crispy outside and juicy inside. Serve it with a side of rice or enjoy it as an appetizer. Either way, it’s sure to be a hit!
| Nutrition Facts | |
|---|---|
| Serving Size | 160 grams |
| Energy | |
| Calories 350kcal | 17% |
| Protein | |
| Protein 24g | 16% |
| Carbohydrates | |
| Carbohydrates 11g | 3% |
| Fiber 0.63g | 2% |
| Sugar 0.19g | 0% |
| Fat | |
| Fat 22g | 26% |
| Saturated 6g | 20% |
| Cholesterol 130mg | - |
| Vitamins | |
| Vitamin A 33ug | 4% |
| Choline 66mg | 12% |
| Vitamin B1 0.18mg | 15% |
| Vitamin B2 0.25mg | 19% |
| Vitamin B3 7mg | 44% |
| Vitamin B6 0.49mg | 29% |
| Vitamin B9 24ug | 6% |
| Vitamin B12 0.83ug | 34% |
| Vitamin C 0.12mg | 0% |
| Vitamin E 0.30mg | 2% |
| Vitamin K 2.80ug | 2% |
| Minerals | |
| Calcium, Ca 12mg | 1% |
| Copper, Cu 0.09mg | 10% |
| Iron, Fe 1.55mg | 14% |
| Magnesium, Mg 33mg | 8% |
| Phosphorus, P 230mg | 18% |
| Potassium, K 320mg | 9% |
| Selenium, Se 27ug | 48% |
| Sodium, Na 710mg | 47% |
| Zinc, Zn 1.85mg | 17% |
| Water | |
| Water 100g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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