Dive into the irresistible crispiness of Karaage (Japanese Fried Chicken), a beloved Japanese dish that's crunchy on the outside and juicy on the inside. This recipe features chicken thighs marinated with Wangshin Smoked Fish Sauce, garlic, and ginger for a burst of flavor in every bite. Coated with a light mix of cake flour and potato starch, then fried to golden perfection, this karaage is perfect as a snack, appetizer, or main dish.
Karaage (Japanese Fried Chicken) is a classic comfort food that delivers bold, savory flavors and a satisfying crunch. Marinated in a blend of smoked fish sauce, garlic, ginger, and sake, the chicken absorbs deep umami flavors before being lightly coated and fried to a golden crisp. Perfectly juicy and tender, this dish is a crowd-pleaser, whether served as part of a meal or enjoyed as a standalone treat. Pair with lemon wedges or a dipping sauce for a delicious experience!
Ingredients
- Chicken thigh: 8.8 - 10.6 oz (1 piece)
- Cooking sake: 1 Tbsp
Marinade
- Wangshin Smoked Fish Sauce: 1 Tbsp Buy
- Cooking sake: 1 Tbsp
- Coarsely chopped ginger and garlic: each 1/2 tsp
- Pepper: to taste
- Egg (small): 1
- Cake flour: 1/4 cup
- Potato starch: 1/4 cup
- Frying oil: as needed
Directions
- In a bowl, make cuts in the thick part of the chicken, cut it into 9-10 pieces, and sprinkle with cooking sake.
- In the same bowl, mix the marinade ingredients, marinate the chicken for about 15 minutes, then add the egg and mix.
- In another bowl, sift the cake flour and potato starch together, and coat the marinated chicken.
- Fry at 340°F (170°C) for 7-8 minutes.
