The Best Karaage

  • 4 skin-on chicken thighs, each thighs cut into 6 pieces
  • 1 tsp grated ginger
  • 1 tsp grated garlic (approximately 1 clove garlic)
  • 1 Tbsp soy sauce or tamari
  • 1 Tbsp sake
  • 1 Tbsp mirin
  • pinch of black pepper
  • ½ cup   potato starch arrowroot flour 
  • frying oil avocado or coconut oil
  • To Serve Karaage
  • handful salad greens or thinly sliced cabbage
  • lemon wedges
  • kewpie mayonnaise
  1. In a mixing bowl, combine chicken, ginger, garlic, soy sauce, sake, mirin and black pepper give a good mix so chicken will coat evenly with the flavors. Cover with a plastic wrap and let it marinate for 15 to 30 minutes in a fridge.
  2. Heat frying oil 350°F in a thick bottom pot, such as dutch oven or cast iron wok/pot.
  3. Bring cornstarch on a shallow plate. Coat each pieces of the chicken with the cornstarch one by one and shake the excess off.
  4. Carefully drop the chicken pieces one by one into the hot oil and fry for 5 to 6 minutes or until golden brown fully cooked. Do 2 to 3 batches depending on the size of the frying pot. Remove from the oil and place on a cooling rack or paper towel lined baking sheet. Repeat with rest of the chicken.
  5. Serve immediately on a plate with a handful sold greens, lemon wedges and kewpie mayonnaise. Enjoy!


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