Karaage Recipe
Make Karaage Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Karaage
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation
Marinate the Chicken
Cut the chicken thighs into bite-sized pieces and place them in a bowl. Add soy sauce, mirin, sake, minced garlic, grated ginger, salt, and black pepper. Mix well to coat the chicken evenly. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to penetrate the chicken.
Prepare the Dredging Mixture
In a separate bowl, combine cornstarch, all-purpose flour, and a pinch of salt and pepper. Mix well to ensure even distribution.
Cooking
Heat the Oil
In a deep frying pan or wok, heat the oil over medium-high heat until it reaches 180°C (356°F). You can test the temperature by dropping a small piece of bread; if it bubbles and browns quickly, the oil is ready.
Dredge the Chicken
Take the marinated chicken pieces out of the refrigerator. One by one, coat each piece with the dredging mixture, ensuring it is evenly covered. Shake off any excess flour.
Fry the Chicken
Gently place the coated chicken pieces into the hot oil in batches. Do not overcrowd the pan, as this can lower the oil temperature. Fry for about 5-7 minutes or until the chicken is golden brown and cooked through, turning occasionally for even cooking.
Drain Excess Oil
Once the chicken is cooked, use a slotted spoon to transfer it to a plate lined with paper towels to drain excess oil.
Serving
Serve the Karaage
Serve the crispy karaage hot with a side of lemon wedges and your choice of dipping sauce such as mayonnaise or soy sauce. Enjoy!