Nutrition Values
Calories
360
14% dv
Carbs
56
20% dv
Total Fat
13
17% dv
Protein
18
Instructions
![](/upload_images/images/products/Karaage-Ingredients-step-1.jpg)
Gather all the ingredients.
![](/upload_images/images/products/Karaage-Ingredients-step-2.jpg)
Cut each chicken thigh into 2-inch pieces and season with salt and freshly ground black pepper.
![](/upload_images/images/products/Karaage-Ingredients-step-3.jpg)
Grate the ginger (you will only need ½ tsp) and mince the garlic (I use a garlic presser).
![](/upload_images/images/products/Karaage-Ingredients-step-4.jpg)
In a large bowl, combine ginger, garlic, ½ Tbsp soy sauce, ½ Tbsp sake, and ½ tsp sesame oil. Whisk all together.
![](/upload_images/images/products/Karaage-Ingredients-step-5.jpg)
Add the chicken to the bowl and mix with your hands. Cover and keep in the refrigerator to marinate for 30 minutes.
![](/upload_images/images/products/Karaage-Ingredients-step-6.jpg)
Pour the oil into a heavy-bottomed pot (I used a Dutch oven) and heat the oil to 325ºF (163ºC) on medium heat.
![](/upload_images/images/products/Karaage-Ingredients-step-7.jpg)
Meanwhile, prepare potato starch and all-purpose flour in separate piles.
![](/upload_images/images/products/Karaage-Ingredients-step-8.jpg)
First, lightly dredge each chicken piece in the flour and dust off the excess flour. Then dredge the chicken in the potato starch and remove excess starch.
![](/upload_images/images/products/Karaage-Ingredients-step-9.jpg)
Continue with the remaining chicken.
![](/upload_images/images/products/Karaage-Ingredients-step-10.jpg)
When the oil temperature has reached 325ºF (163ºC) gently submerge each chicken piece into the oil. Do not overcrowd; add 3-5 pieces at a time. If you put many pieces in the oil, the oil temperature will drop quickly and chicken will end up absorbing too much oil.
![](/upload_images/images/products/Karaage-Ingredients-step-11.jpg)
First Deep Frying: Deep fry for 90 seconds, or until the outside of the chicken is a light golden color. If the chicken changes color too quickly, then the oil temperature is too high. Either put a few more pieces of chicken in the oil or lower the heat. Controlling oil temperature at all times is very important for deep frying. Transfer to a wire rack to drain excess oil.
![](/upload_images/images/products/Karaage-Ingredients-step-12.jpg)
The chicken will continue to cook with the remaining heat on the wire rack. Continue with the remaining chicken. Between batches, pick up crumbs in the oil with a fine-mesh sieve. This keeps the oil clean and prevents it from becoming darker.
![](/upload_images/images/products/Karaage-Ingredients-step-13.jpg)
2nd Deep Frying: Now heat the oil to 350ºF (177ºC). Deep fry for 45 seconds, or until the skin is nice golden color and crispy. Transfer to a wire rack to drain excess oil and continue with the remaining chicken.
![](/upload_images/images/products/Karaage-Ingredients-step-14.jpg)
Chicken on the left is after the 1st frying and one on the right is after the 2nd frying. You can see the chicken is slightly darker in color.