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
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
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 draft, 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.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Cornflour replaces potato starch, giving a slightly different crust.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
Make ahead
- Prepare the coating ingredients for Karaage ahead and keep them separate. Coat close to cooking; fry on the serving day for a crisp surface. 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. Coat close to cooking; fry on the serving day for a crisp surface. Keep perishable ingredients refrigerated throughout preparation.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
