Updated: Mar 1
Karaage (唐揚げ), or Japanese fried chicken, is a common dish that can be found in Japanese restaurants, eateries, and homes. The taste and look vary depending on the ingredients and marinades used to make karaage. While karaage is a dish that is loved by people of all ages, the taste, Japanese people would refer to karaage with heavier, more savory flavors as an acquired taste, or karaage for adults (大人の味).
3 tsp soy sauce
2 tsp grated raw ginger paste (you can find it in Asian markets) boneless chicken thighs (prep 3 pieces)
Canola Oil (better suited for medium-high temperature cooking)
1 pack of potato starch (you’ll only need around 1/3 of the pack)
-Shio Koji (Japanese marinade made with fermented rice malt and salt)
(Optional) Marinade the meat with shiokoji at least 10 minutes before you cook, it’ll make the meat juicy and tender.
1. Cut the chicken into bite-size pieces, and put them into a big bowl
2. Add 2 tsp of grated raw ginger paste into the bowl and mix it with the chicken
3. Add 3 tsp of soy sauce and mix again
4. Mix enough potato starch to cover the chicken. (If it doesn’t cover everything feel free to add more) Pro tip: If it gets too dry or if you want the karaage to taste stronger, you can add a more soy sauce
5. Heat enough oil for frying (depending on what you’re using to fry your chicken); It must cover the chicken.
6. When the oil is heated, turn the heat to mid-heat and start frying! Fry until the chicken is brown.