Restaurant-Quality Crispy Fried Chicken (Karaage)

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This crispy Japanese karaage uses rice flour and potato starch for a light, crunchy texture that stays crispy longer than regular fried chicken. Simple seasonings and a quick marinade give the chicken a deep savory flavor while keeping the inside juicy.

Restaurant-Quality Crispy Fried Chicken (Karaage)

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Ingredients
  

  • Ingredients
  • Main: 1 Chicken Thigh approx. 300g
  • Marinade:
  • Grated Garlic 1 clove or 1 tsp
  • 1 tbsp Soy Sauce
  • 1 tbsp Sake
  • 1 tbsp Mirin
  • Coating:
  • A pinch of Salt
  • 2 tbsp Rice Flour
  • 2 tbsp Potato Starch Katakuriko
  • Other: Oil for frying

Instructions
 

  • Instructions
  • Prepare the Marinade: In a bowl, combine the grated garlic, soy sauce, sake, and mirin.
  • Prep the Chicken: Remove any excess fat or sinew from the chicken thigh and cut it into bite-sized pieces.
  • Marinate: Add the chicken and a pinch of salt to the bowl. Massage the meat about 30 times to ensure the flavors soak in. Let it sit for 10–20 minutes.
  • Coat: Add the rice flour and potato starch to the bowl. Toss thoroughly until every piece of chicken is evenly coated.
  • Fry: Heat your oil to 180°C (350°F). Fry the chicken for about 4 minutes until the exterior is golden brown and crispy.
  • Serve: Drain the excess oil and serve immediately while hot.
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TIP

 Rice flour absorbs less oil than wheat flour, making this a slightly lighter and much crunchier version of the classic Karaage. Enjoy!

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