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Fried chicken…do we need to say more?  Karaage is, in my opinion, some of the best fried chicken in the world!  The biggest key to frying is having the right oil temperature, so make sure to use a thermometer.

8 oz boneless, skinless chicken thighs
¼ teaspoon grated ginger
¼ teaspoon grated garlic
½ teaspoon Suehiro Usukuchi Soy Sauce
½ teaspoon Hanamuruki Liquid Shio Koji
½ teaspoon sake
¾ cup potato starch
Neutral oil for frying
Sea salt
Lemon wedge
Yamatsu Tsujita Shichimi Togarashi
Yamatsu Tsujita Sansho

Cut the chicken into large bit size pieces and place in a small bowl. Now add the ginger, garlic, soy sauce, liquid shio koji and sake. Mix well and let marinate for at least 30 minutes and up to 2 hours. In another larger bowl, add the potato starch.

In a fry pot, heat enough oil, maybe 1 to 1½ cups, over high heat until 350℉. Meanwhile, toss the chicken in the potato starch to coat. Carefully and gently drop a few pieces of chicken into the oil. Check the temperature to make sure it maintained around 350℉. If you see the temperature rise, quickly reduce the heat and add a couple more pieces of chicken. If the temperature is the opposite, increase the heat.

Fry each piece until lightly golden brown about 2 to 4 minutes. Note: this will not brown like American style fried chicken, because the potato starch does not brown as quickly as flour. A tell-tale sign of being cooked through is when the chicken becomes very firm (as opposed to its raw form). Once the chicken is cooked through, carefully remove from the oil and place onto a wire rack or paper-towels to drain. Lightly sprinkle with salt.

Repeat the process until all the chicken is cooked, then serve on a plate with a lemon wedge and small piles of shichimi togarashi and sansho for dipping.

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