Main Dishes

Karaage | Japanese Fried Chicken

Become a fried chicken legend with Joshua Weissman's recipes.

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Prep:
1 hour, 15 minutes
Cook:
15 minutes
Serves:
4
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Karaage | Japanese Fried Chicken
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Ingredients

Marinade:

  • ¾ lb (340g) boneless skinless chicken thigh, cut in 1” cubes
  • 1 Tbsp (18g) soy sauce
  • 1 Tbsp (15g) sake
  • ½ Tbsp (8g) shiro dashi
  • ½ Tbsp (10g) mirin
  • 1 tsp (7g) honey
  • 2 garlic cloves, grated
  • ½” knob garlic, grated
  • Togarashsi to taste
  • Kosher salt to taste

Dredge:

  • 3 cups (380g) corn starch
  • 2 quarts (950ml) vegetable oil for frying

Directions

  1. Pat the chicken thighs dry using a paper towel and cut the thighs into 1” cubes.
  2. In a medium mixing bowl whisk together soy sauce, sake, shiro dashi, mirin, honey, grated garlic, and grated ginger until fully incorporated. Add chicken to the mixture and allow to marinate for at least 1 hour, ideally overnight.
  3. Preheat vegetable oil in a heavy bottomed pot to 350°F (175°C) over medium-high heat.
  4. Transfer marinated chicken thighs to a paper towel-lined baking sheet and pat dry.
  5. Add cornstarch and chicken thighs to a large mixing bowl and toss together until the chicken thighs are fully coated.
  6. Working in batches, gently lower coated chicken thigh pieces into the hot oil and cook for 4-5 minutes.
  7. Transfer cooked chicken to a wire rack-lined baking sheet and season with kosher salt and togarashi. 

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