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Light and refreshing flavor, yet crispy and juicy! This versatile karaage is delicious on its own or dressed up with a sweet and savory sauce or nanban vinegar sauce.
Place the chicken thigh on a cutting board and carefully remove any excess fat or sinew with a knife.
You can check the detailed preparation steps for chicken thighs here.
Cut into bite-sized pieces for easy eating.
STEP
Massage the seasonings into the chicken
Place the cut chicken pieces into a clean food-grade plastic bag. Add the marinade ingredients marked ●: soy sauce (1 teaspoon), sake (1 teaspoon), half an egg, garlic (half a clove), salt (1/4 teaspoon), and pepper.
Why Add Egg?
Helps the coating stick better The proteins in the egg act as an adhesive, preventing the coating from falling off easily.
Locks in moisture The egg surrounds the meat, preventing moisture from evaporating and keeping it juicy.
Helps flavors blend evenly The egg mixture helps the seasoning adhere well to the meat, preventing uneven flavoring.
Hold the top of the bag with one hand and use the other hand to massage the marinade thoroughly through the chicken from outside the bag, making sure the seasoning coats all the pieces evenly.
Refrigerate for about 20 minutes to let the flavors soak in.
STEP
Preparing the frying oil
Pour a sufficient amount of frying oil into a pot. When the timing is right, heat it up to 180°C (356°F).
(It’s good to keep it warm on low heat beforehand, then turn up the heat just before use to raise the temperature.)
STEP
Adding sesame oil
After 20 minutes, add about 1 to 2 teaspoons of sesame oil and massage it evenly into the chicken.
Why add sesame oil?
New rice (shinmai): Slightly less water than the line, since it contains more moisture naturally.
No-rinse rice (musenmai): Add 1–2 tablespoons more water per cup.
Old rice: Add 1–2 tablespoons more water per cup, as it’s drier and needs more to rehydrate.
Choco
Why do you add it at this timing?
Ponkuma
If you add it at the beginning, the flavor won’t soak in well.
That’s why you add it after the seasoning has fully absorbed.
Also, adding sesame oil before the potato starch helps the coating stick better and makes it nice and crispy.
STEP
Add the potato starch (for mixing) and massage it in further
Open the bag again and add 2 tablespoons of potato starch. Massage well to coat the chicken evenly with the starch.
When You Add and Rub in the Potato Starch…
The potato starch spreads evenly and sticks firmly to the meat.
This helps prevent the coating from falling off during frying and results in a crispy texture.
STEP
Coat with potato starch for finishing (optional)
Place an appropriate amount of potato starch in a separate bowl.
Take the chicken pieces out of the bag one by one and coat them generously with the potato starch in the bowl.
Ponkuma
You can choose to add the finishing potato starch or skip it—either way is fine!
＼Karaage: Potato Starch Comparison／
Point
Just Massaged In
With Additional Potato Starch Coating
Coating Thickness
Thin
Thick
Crispiness
Fair
Good
Healthiness
Good
Fair
Oil Contamination
Excellent
Fair
Frying Time
Shorter
Slightly Longer
Heaviness / Satiation
Light
More Filling
STEP
First Frying (170–180°C)
Fry in oil at 170–180°C (340–355°F) for 2 minutes.
By cooking slowly at a relatively low temperature, the meat is thoroughly heated inside, locking in the juices.
Checking for 170–180°C
When you dip the tip of a cooking chopstick into the oil and see small bubbles gently rising, the oil is said to be about 170–180°C (340–355°F).
(Note: The bubble pattern may vary depending on whether the chopstick is new or has been used in the oil before, so this method is only an approximate guide.)
Ponkuma
The easiest way to know the right time to fry is when you hear a sizzling “sizzle” sound as you put the food into the oil!
Ponkuma
If you don’t hear this sound, it means the oil is still not hot enough.
STEP
Let it rest for 4 minutes.
The residual heat will cook the inside thoroughly.
STEP
Second Frying (190–200°C)
Raise the oil temperature to 190–200°C (375–390°F) and fry for 1 minute.
By heating at a high temperature for a short time, excess moisture in the coating evaporates, resulting in a crispy surface.
Checking for 190–200°C
Ponkuma
Here’s what the sound sounds like when you raise the temperature for the second fry.
A crispy and fragrant karaage is ready! Enjoy it while it’s hot☆
STEP
Finishing
A crispy and fragrant karaage is ready! Enjoy it while it’s hot☆
Quick Tip
Mix potato starch and rice flour in a 4:1 ratio for an even crispier coating! If you don’t have rice flour, all-purpose flour works fine too. Feel free to find the mix that suits your taste best♪
At our home, karaage with sweet and savory sauce is super popular! (Here’s the recipe)
Ponkuma
