Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Marinade
Coating
Frying
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; heavy frying pan; spatula; food thermometer; baking tin or heatproof dish of the size stated in the method; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.
Steps
Marinate · About 30 min
- Mix 600 g chicken thighs, cut into 3 cm pieces, 30 ml soy sauce, 20 ml sake, 15 g ginger, grated, 10 g garlic, grated, cover and refrigerate for 30 minutes.
Coat · About 5 min
- Drain excess marinade and coat chicken in 100 g potato starch. Heat 750 ml neutral oil to 170°C / 340°F in a deep pan less than half full.
Check: The food must be hot through at 170°C / 340°F.
Fry · About 7 min
- Fry in three batches for 5–7 minutes each. Turn pieces and check each batch reaches 74°C / 165°F. Drain on a rack.
Check: The food must be hot through at 74°C / 165°F.
Tips
- Leave space between chicken pieces so the oil stays hot.
- Judge Karaage by the texture and doneness signs in its steps. Your pan and heat affect how long Karaage takes to cook.
Substitutions
- Cornflour replaces potato starch, giving a slightly different crust.
Storage
- Get perishable Karaage into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Karaage within two days, keeping it covered at 4°C / 40°F or colder.
- Bring cooked Karaage to 74°C / 165°F, stirring or turning it for even heating. When Karaage is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
Make ahead
- Prepare the coating ingredients for Karaage ahead and keep them separate. Apply the coating to Karaage shortly before cooking. Fry Karaage on the day of serving to keep the surface crisp. Keep perishable ingredients refrigerated throughout preparation.
FAQ
What matters most when making Karaage?
Leave space between chicken pieces so the oil stays hot.
What can I substitute in Karaage?
Cornflour replaces potato starch, giving a slightly different crust.
Can I prepare Karaage ahead?
Prepare the coating ingredients for Karaage ahead and keep them separate. Apply the coating to Karaage shortly before cooking. Fry Karaage on the day of serving to keep the surface crisp. Keep perishable ingredients refrigerated throughout preparation.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
