I recently whipped up a Japanese Fried Chicken Recipe that surprises with its depth of flavor. I marinated chicken thighs in soy sauce, sake, and a hint of mirin, then coated them in potato starch for irresistible crunch. The aromatic blend of ginger and garlic creates a unique, intriguing profile.

Jump to Recipe

I’m excited to share my take on Japanese Fried Chicken (Chicken Karaage). This recipe is a real game-changer and brings in a mix of flavors that’ll remind you of some of your favorite Asian fried chicken recipes.

I start off with 500g boneless chicken thighs – skin on and chopped into bite-size pieces. Marinating them in 2 tablespoons soy sauce, 2 tablespoons sake, 1 tablespoon mirin, along with grated ginger and garlic really makes a difference.

A pinch of salt and a dash of ground black pepper add just the right amount of seasoning before I coat the pieces in 1/3 cup potato starch. Frying everything in vegetable oil until they turn crispy gives the dish a nice crunch that’s hard to resist.

I promise this unique twist on the classic fried chicken will spark a new curiosity in your tastebuds and maybe even inspire you to experiment with other spicy, savory chicken recipes!

Why I Like this Recipe

I really love this recipe because it gives me a flavor punch everytime I take a bite. I mean, the marinade with soy sauce, sake, and mirin is just so addicting that i cant help but go back for more.

Another reason i like it is its super crispy texture. The potato starch coating and deep frying makes the outside crunch just perfectly while the chicken stays juicy inside.

I also appreciate how the marinade makes the chicken so tender. Even though i cant always wait for a long marinate time, it really makes all the difference when i do.

And lastly, i love how easy it is to put together. Even if i am tired or in a rush, i can still make this snack and it always makes my kitchen smell amazing, like a little restaurant right at home.

Ingredients

Print Recipe (No Advertisments)

Chicken thighs: theyre full of protein and have great juiciness that makes this dish epic.
Soy sauce: delivers a salty umami punch, makin the chicken super irresistable and savory.
Sake: adds a subtle sweetness, tenderizng the meat while boosting overall flavor complexity.
Mirin: brings a light sugary note that balancs the dish with its gentle sweetness.
Ginger and garlic: contribute aromatic spice and boost flavour with a hint of heat.
Potato starch: gives a crispy crunchy coating for that authentic Japanese texture.

Ingredient Quantities

500g boneless chicken thighs, skin on, cut into bite-size pieces

2 tablespoons soy sauce

2 tablespoons sake

1 tablespoon mirin

1 tablespoon grated ginger

1 tablespoon grated garlic

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/3 cup potato starch (or cornstarch)

Vegetable oil for deep frying

How to Make this

Print Recipe (No Advertisments)

1. In a large bowl, mix together 2 tablespoons soy sauce, 2 tablespoons sake, 1 tablespoon mirin, 1 tablespoon each of grated ginger and garlic, ½ teaspoon salt and ¼ teaspoon black pepper.

2. Add the chicken thigh pieces to the bowl and stir so every piece gets coated. Let it marinate for at least 30 minutes, or up to an hour if you have time.

3. In a separate shallow dish, pour in 1/3 cup potato starch.

4. Dredge each piece of marinated chicken in the starch, making sure each bit is fully coated.

5. Heat enough vegetable oil in a deep frying pan or pot to cover the chicken pieces when frying. Heat the oil to around 170°C (about 340°F).

6. Carefully place a few chicken pieces into the hot oil, without overcrowding the pan.

7. Fry them for about 5 to 6 minutes, until the chicken turns a nice golden brown and is crispy on the outside.

8. Use a slotted spoon to remove the chicken from the oil and let them drain on paper towels.

9. If some pieces aren’t as crispy as you’d like, you can quickly refry them for a minute or so.

10. Serve your Japanese fried chicken hot with a squeeze of lemon if you like, and enjoy!

Equipment Needed

1. A large mixing bowl for combining the marinade ingredients
2. Measuring spoons and cups to measure soy sauce, sake, mirin, ginger, garlic, salt, and pepper
3. A shallow dish for spreading the potato starch for dredging the chicken
4. A deep frying pan or heavy pot for frying the chicken pieces
5. A cooking thermometer to check that the oil reaches about 170°C (340°F)
6. A slotted spoon to remove the fried chicken from the oil
7. Paper towels to drain off the excess oil
8. A whisk or fork to mix the marinade well
9. Tongs or a spatula for carefully placing and handling the chicken in the hot oil

FAQ

Q: What kind of chicken is best for this dish? A: Use 500g boneless chicken thighs with skin on; they give you a juicy and flavorful bite every time.

Q: Can I replace potato starch with cornstarch? A: Yes you can substitute cornstarch if you can't find potato starch and you'll still get a nice crispy coating.

Q: Why do we marinate the chicken in soy sauce, sake, and mirin? A: The marinade adds a deep umami flavor and helps tenderize the meat, making it extra tasty.

Q: How do I know when the chicken is done frying? A: The chicken should be a golden color with a crispy outside; if it looks a bit too dark, it's likely overdone.

Q: Is double frying really necessary for perfect karaage? A: Double frying helps get that extra crispiness, but if you're short on time, one thorough fry will work too.

Japanese Fried Chicken (Chicken Karaage) Recipe Substitutions and Variations

Soy Sauce – You can use tamari instead which is similar and works just as good.
Sake – Dry white wine can be used if you dont have sake lying around.
Mirin – If you dont have it, mix a little rice vinegar with a pinch of sugar to mimic its sweetness.
Potato Starch – Cornstarch works perfectly as a substitute in this recipe.
Vegetable Oil – Peanut or canola oil are also a great option for deep frying.

Pro Tips

1. Try marinating the chicken a bit longer if you have extra time, cuz letting it sit can really boost the flavors. Just make sure its kept in the fridge if you’re waiting more than an hour.

2. When you’re coating the chicken pieces, shake off really good so you don’t end up with clumps of starch. Too much starch can make your oil get all gunky and can make the outside too thick.

3. Keep a close eye on your oil’s temperature. Using something like a thermometer can help you hit that sweet spot of around 170°C, which gives you that perfect crispy texture without soaking up too much oil.

4. Don’t overcrowd the pan when you’re frying the chicken. Fry in small batches so the pieces cook evenly and get that nice golden crisp instead of steaming in the oil.