Japanese Karaage (Soy-Ginger Fried Chicken)
Karaage is Japanese fried chicken where bite-sized pieces of boneless thigh are marinated in soy sauce, mirin, grated ginger, and minced garlic for fifteen minutes before being coated in potato starch and double-fried. The ginger in the marinade neutralizes any gaminess in the dark meat, while mirin adds a subtle sweetness. Potato starch produces a lighter, crispier shell than cornstarch or wheat flour, and excess coating must be shaken off for even browning. The first fry at 170 degrees Celsius cooks the chicken through in three to four minutes, followed by a two-minute rest. The second fry at 180 degrees for one to two minutes drives off residual surface moisture, producing a shatteringly crisp exterior that holds up even as the chicken cools. This double-fry technique is the reason karaage stays crunchy far longer than single-fried chicken.
Adjust Servings
Instructions
- 1
Cut chicken into bite-size pieces and marinate with soy sauce, mirin, ginger, and garlic for 15 minutes.
- 2
Lightly pat off excess moisture from the marinated chicken.
- 3
Coat each piece with potato starch and shake off excess.
- 4
Fry at 170°C for 3 to 4 minutes for the first fry.
- 5
Rest for 2 minutes, then refry at 180°C for 1 to 2 minutes until extra crispy.
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