With juicy marinated chicken coated in an ultra-crisp shell, Karaage (から揚げ) is a staple of Japanese home-cooking and one of the most popular items to pack into a bento box lunch in Japan.
Course
Entree
Cuisine
Best, Japanese
Keyword
bento, easy, fried
Level
Beginner
Main Ingredient
Poultry
Diet
Dairy-Free, Low Sugar
Prep Time5minutes
Cook Time10minutes
Marination1hour
Total Time15minutes
Servings6servings
Calories450kcal
Ingredients
1/3cupsoy sauce
2tablespoonsake
25gramsfresh ginger(grated)
900gramsskin-on boneless chicken thighs(cut into bite-size pieces)
Whisk the soy sauce, sake and ginger together in a bowl to combine.
Add the chicken and mix well to ensure each piece of chicken is coated with the marinade. Cover and refrigerate, allowing the chicken to marinate for at least 1 hour or up to 4 hours.
When you are ready to fry the karaage, add 1 inch of vegetable oil in a heavy bottomed pot and heat until the oil reaches 340 degrees F (170 C). Prepare a paper towel-lined rack.
While you wait for the oil to come up to temperature, dredge the marinated chicken in potato starch to coat each piece evenly and set the pieces of coated chicken on a tray.
When the oil ready, fry the coated chicken in batches. Don't overcrowd the pot, and I recommend batching pieces of chicken that are roughly the same size.
When the karaage hits an internal temperature of 160 degrees F (71 C), transfer them to the prepared rack and let them rest for a few minutes before serving them.
Nutrition Facts
Karaage (から揚げ)
Amount Per Serving
Calories 450Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 6g30%
Cholesterol 147mg49%
Sodium 851mg35%
Potassium 648mg19%
Carbohydrates 26g9%
Fiber 2g8%
Sugar 1g1%
Protein 27g54%
Vitamin A 115IU2%
Vitamin C 6mg7%
Calcium 35mg4%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.