Description
Japanese fried chicken (karaage) made with juicy chicken thighs marinated in soy sauce, Shio Koji, garlic and ginger, then coated in potato starch and fried until crispy.
Ingredients
1 lb (450g) boneless chicken thigh with skin cut into 1-inch pieces
4 tbsp Shio Koji
1 tsp grated ginger
1 tsp grated garlic
1 tsp soy sauce
1/2 cup potato starch or cornstarch
Vegetable or canola oil for deep frying
Lemon wedges for serving
Instructions
1. Combine chicken with Shio Koji, ginger, garlic, and soy sauce. Marinate 30 minutes to 24 hours.
2. Heat oil to 320-335°F (160-170°C).
3. Add potato starch to chicken and coat evenly.
4. Fry in small batches until golden brown and cooked through.
5. Transfer to paper towels and serve with lemon wedges.
Notes
Fry in small batches to maintain oil temperature.
If unsure, cut the thickest piece to check doneness.
For extra crispiness, double fry the chicken.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Deep Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 120mg