Just what is Chicken Karaage how do I make Chicken Karaage? Would you like to know how to make the most delicious Japanese fried chicken, marinated in rice wine, soy sauce, garlic and ginger then dredged in potato starch and fried until deep golden brown goodness.
You can think of these as the best gosh darn chicken nuggets you’ve ever had but they’re so much more. The soy sauce, rice wine, garlic and ginger soak deep into the chicken thighs making this incredibly flavorful. You could use chicken breast but chicken thighs are so much more succulent and juicy. Chicken karaage is perfect for adults and children alike.
To make the marinade combine soy sauce ( you can use low sodium soy sauce if you prefer) with mirin, a sweet low alcohol Japanese rice wine. If you can’t find mirin substitute a combination of 2 teaspoons of granulated white sugar and 1/4 cup of white wine. You can also use sherry as a substitute.
The ginger and garlic should be grated very fine before adding to the marinade. I use a microplane/citrus zester (like the one pictured below) to grate them both so they almost disappear into the marinade. You won’t have to worry about biting into a large chunk of garlic or ginger
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While it’s traditionally coated in potato starch after marinating I prefer to use corn starch. Potato starch fries up light and crispy but it has a powdery texture that I don’t care for. Using cornstarch doesn’t give you as crisp a coating but I find the mouth feel much more pleasant.
Chicken karaage is a delicious snack with a squeeze of fresh lemon and is great served with rice and a salad of fresh and pickled vegetables.
What is Chicken Karaage and how do I make Chicken Karaage
- 3 pounds of boneless skinless chicken thighs
- 1/3 cup low sodium soy sauce
- 1/4 cup Mirin
- 2 teaspoons grated fresh ginger a microplane grater works well for this
- 1 teaspoon grated or minced fresh garlic
- 2 Cups PLUS 2 tablespoons potato starch substitute cornstarch if necessary
- Canola or vegetable oil for frying
- Scallions sesame seeds and Korean chili flake for garnish (optional)
- Cut away the excess fat from the chicken thighs and cut the chicken thighs into about 1 and 1/2 inch pieces. I find cutting the chicken thighs into 4 pieces usually works out well
- Mix the soy sauce, mirin, garlic and ginger together add 2 tablespoons of potato or corn starch chicken and mix well.
- Add the chicken to a large zip top bag and marinate in the refrigerator in a zip top bag for at least 45 minutes or over night
- Heat the canola oil to 350 degrees
- Drain the marinade from the chicken.
- In batches, coat the chicken with potato or corn starch, shake off the excess starch
- Deep fry in the chicken about 2 inches of canola oil about 4-5 minutes
- Drain on a wire rack or on paper towels
- Garnish with scallions, sesame seeds and Korean chili flake it you like
What is Chicken Karaage how do I make Chicken Karaage