Welcome to the irresistibly delicious world of Karaage, Japan’s beloved fried chicken! Far more refined than typical Western fried chicken, Karaage is characterized by its shatteringly crisp exterior and incredibly juicy, tender meat. This culinary masterpiece is usually made from boneless chicken thigh, marinated in a savory mixture of soy sauce, sake, ginger, and garlic before being lightly coated in potato starch or wheat flour and deep-fried to golden perfection.

The word Karaage literally means "Tang-fried" (referring to the Tang Dynasty, 唐), suggesting its roots lie in Chinese frying techniques introduced to Japan long ago. However, the modern, popular version of Karaage truly took shape in the 20th century. During and after World War II, there was a surplus of chicken and a need for affordable, calorie-dense food. Restaurants, particularly the now-famous Toyoken in Oita Prefecture, began serving deep-fried, seasoned chicken pieces, making the dish a readily available and much-loved part of the Japanese diet. Its popularity was cemented when it became a ubiquitous item in izakayas (Japanese pubs), bento boxes, and convenience stores.

What sets Karaage apart is the preparation method: the light dusting of starch ensures a thin, light, and uniquely crispy coating, rather than a thick, heavy batter. It’s typically served with a slice of lemon for a bright counterpoint to the richness. The dish is so ingrained in Japanese culture that there's even an association dedicated to it!

Fun Fact: There is a local variation in Hokkaido called Zangi, which is very similar to Karaage but often includes a slightly more robust marinade and is seasoned more heavily before frying. Many Japanese people use the terms interchangeably!

Serves

For 2-3 Persons Preparation Time ca. 45 Minuten

Ingredients

• 3 boneless chicken thighs, chopped into 1-inch pieces
• 2 cloves garlic, finely minced
• 1 tablespoon soy sauce
• ½ tablespoon sake
• 1 tablespoon sesame oil
• The right amount of salt and pepper
• ½ cup (80 g) potato starch
• Oil, for frying

Instructions

• In a bowl, mix the chicken with garlic, soy sauce, sake, sesame oil, salt, and pepper until evenly coated. Cover and refrigerate for about **half an hour**.
• Heat oil in a pot over **high heat** to about **170 °C (340 °F)**.
• Give the chicken a stir to reincorporate the marinade, then sprinkle the potato starch over it. Toss lightly until somewhat combined, but don't mix until every piece of chicken is **uniformly coated**, because the **uneven pockets** of potato starch give the chicken its **unique signature** crunch.
• Fry **half the chicken** at a time until **light golden and bubbling**, about **5-7 minutes**. The oil temperature will drop to about **160 degrees Celsius**. Let the chicken rest on **paper towels** and increase the heat.
• Reheat the oil to about **180 degrees Celsius**, then fry the chicken again for about **2-3 minutes** until **golden brown**. Drain the chicken on **paper towels**.
• Serve with **lemon and parsley**. Enjoy!