Karaage (から揚げ)

Ingredients

• 80 ml (⅓ cup)soy sauce
• 30 ml (2 tablespoons)sake
• 25 gfresh ginger, grated
• 900 gboneless, skin-on chicken thighs, cut into bite-sized pieces
• 170 gpotato starch
• for fryingvegetable oil
• ½lemon, sliced into wedges for serving

Instructions

1. 1

   Mix the marinade

   Combine the soy sauce, sake and grated ginger in a bowl.

2. 2

   Marinate the chicken

   Add the chicken and mix until each piece is coated. Cover and refrigerate for at least 1 hour or up to 4 hours.

3. 3

   Heat the oil

   When ready to fry, pour 2.5 cm (1 inch) of vegetable oil into a heavy-based pot or deep fryer. Heat to 170°C (340°F) and prepare a wire rack lined with kitchen paper.

4. 4

   Coat with starch

   While the oil heats, put the potato starch in a shallow bowl. Coat each piece of chicken evenly, tapping off excess starch, then set the pieces on a tray.

5. 5

   Fry in batches

   Fry the chicken in batches without overcrowding the pot. Keep pieces of a similar size together so they cook at roughly the same rate.

6. 6

   Drain and serve

   After a few minutes, start checking the chicken for doneness. When it reaches 71°C (160°F) internally, transfer it to the prepared rack and leave it to rest for a few minutes. Serve with the lemon wedges.

What is karaage?

Karaage is a Japanese style of frying in which pieces of food are coated and fried until crisp. Chicken karaage is a familiar home-cooking favourite, often packed into bento boxes.

This version uses ginger and soy sauce to season the chicken, then potato starch for a delicate, crunchy shell. Bite-sized pieces make it easy to fry in batches and serve.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 28g protein, 26g carbs, 27g fat.

The chicken provides most of the protein, while the potato starch supplies much of the carbohydrate. Fat comes mainly from the skin-on chicken and the oil absorbed during frying. Balance the plate with vegetables alongside the chicken and rice.

The marinade

Ginger and soy: Grated ginger brings a fresh, aromatic note, while soy sauce seasons the chicken. Sake rounds out the simple marinade.

Marinating time: Give the chicken at least 1 hour in the fridge, or leave it for up to 4 hours as directed. Keep it covered while it marinates.

Why use potato starch?

Potato starch: Its fine coating fries into a crisp shell. Coat each piece evenly and tap away excess so the surface is not weighed down with loose starch.

Work in batches: Set the coated chicken on a tray as you go, then fry pieces of similar size together. This helps them cook at about the same pace.

Frying and checking doneness

Oil temperature: Heat the oil to 170°C (340°F) before frying. Frying in batches helps avoid overcrowding the pot.

Doneness cue: Start checking after a few minutes with a meat thermometer. The recipe specifies an internal temperature of 71°C (160°F); transfer the pieces to the rack and let them rest for a few minutes.

Serving karaage

Lemon wedges: Serve the chicken with lemon, as directed, so diners can add a little citrus to taste.

A meal alongside: Pair karaage with steamed rice and a simple vegetable side for a fuller plate. It can also be served as part of a bento lunch.

Recipe notes & tips

• Cut the chicken into similar-sized pieces so they cook at a similar rate.
• Let excess marinade drip off before coating the chicken in starch.
• Tap off loose starch for a more even coating.
• Use a wire rack lined with kitchen paper to drain the fried pieces.
• Allow the chicken to rest for a few minutes before serving.

Variations

• Add garlic: Mix grated garlic into the marinade for another savoury note.
• Try a citrus finish: Serve with extra lemon wedges for a brighter flavour.
• Pack a bento: Let the chicken cool before arranging it with rice and vegetables.
• Change the seasoning: Add a little black pepper to the potato starch before coating.

Common mistakes to avoid

• Crowding the pot: The chicken can cook unevenly; fry it in batches.
• Mixing piece sizes: Different sizes finish at different times; group similar-sized pieces together.
• Skipping the temperature check: Check the oil reaches 170°C (340°F) before frying.
• Leaving excess starch on: Tap each coated piece to remove loose starch.
• Serving straight from the oil: Rest the chicken on the prepared rack for a few minutes first.

How to store

Refrigerate cooled leftovers in a covered container and use within 3 days. Reheat in an oven until hot throughout to help restore some crispness; the coating may soften in storage.

Frequently asked questions