Crispy Karaage

MAINS
Written By Azusa
 
karaage chicken
 

Crispy Karaage, Japanese Fried Chicken — With a Surprising Frying Method

If you've ever bitten into a piece of Karaage and wondered how it gets that perfectly crispy exterior, you need to try this technique.

I recently came across a new-to-me frying method that blew my mind: instead of coating the chicken in flour or starch before frying, you add the starch directly into the oil. Yes, into the oil!

The result? Incredibly crispy, golden-brown Karaage that tastes even better than your go-to takeout version.

This recipe uses simple ingredients and a minimal marinade time, making it an ideal weeknight dish. Pair it with a bowl of fluffy white rice, shredded cabbage, and maybe a squeeze of lemon - perfection.

RECIPE

Servings: 3-4

Time: 30 min

For the Chicken:

  • 1 lb boneless chicken thigh

  • 1 tbsp soy sauce

  • 1 tbsp sake

  • 1 tsp grated ginger

  • 1 tsp grated garlic

  • A pinch of salt

For Frying:

Instructions:

  1. Prepare the Chicken
    Cut chicken thighs into bite-sized pieces.

  2. Marinate
    In a bowl, combine the chicken with salt, soy sauce, sake, grated ginger, and grated garlic.

    Let it marinate for 5–10 minutes while you prepare the frying pan.

  3. Preheat the Oil with Potato Starch
    In a medium frying pan, add the cooking oil and potato starch. Stir them together until well combined.
    Heat the mixture over medium heat until small bubbles begin to form.

  4. Fry the Chicken
    Gently place the marinated chicken pieces into the pan.

    Fry for about 8-10 minutes, flipping occasionally, until the pieces are cooked through and deeply golden brown.

    The coating will turn extra crispy with crackly bits thanks to the starch-oil mixture.

  5. Drain and Serve
    Remove the fried chicken and let it drain on a wire rack or paper towel.

    Serve hot with lemon wedges or Japanese mayo on the side.

 

Tips and Notes

  • Potato starch vs. cornstarch: Potato starch yields a crispier texture, but cornstarch can be used in a pinch.

  • Don’t overcrowd the pan: Fry in batches if needed to maintain oil temperature and crispiness.

  • Clean the chopsticks: Some potato starch may stick to your chopsticks or tongs while flipping the chicken—just wipe them off as needed to keep things clean and easy to handle.

  • Make it a meal: Serve with miso soup, rice, and pickles for a classic Japanese teishoku-style dinner.

Why This Method Works

Adding the starch into the oil might sound strange, but it creates a bubbly, craggy coating as the chicken cooks—no dredging required. The bits of starch floating in the oil wrap around the chicken like armor, locking in juiciness and delivering a crunch that’s on another level.

Once you try this method, it might just become your go-to for all things fried.

 
 
Azusa
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