Japanese · Lunch
Japanese Crispy Fried Chicken Thighs
Chicken Karaage
Fukuoka-style double-fried chicken thighs marinated in soy, sake, and ginger, served with kewpie mayo and lemon.
$
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
580Calories
34gProtein
32gFat
28gCarbs
2gSugar
1gFiber
650mgSodium
105mgChol
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Instructions
1
Prep
Combine 2 tbsp soy sauce, 2 tbsp sake, 1 tsp grated ginger, and 2 grated garlic cloves in a bowl. Add 360g chicken thigh pieces, toss well, marinate 10 minutes. Mix 4 tbsp potato starch and 2 tbsp flour in a shallow dish. Drain chicken and coat each piece thoroughly, pressing to adhere.
2
Fry 1
Heat 500ml vegetable oil to 170°C in a deep saucepan. Working in batches, fry chicken 3–4 minutes until pale golden. Transfer to a rack and rest 3 minutes.
3
Fry 2
Increase oil temperature to 185°C. Return chicken to oil and fry 1–2 minutes until deep golden and very crisp. Drain on rack.
4
Plate
Arrange chicken on a plate with 100g shredded cabbage, lemon wedges, and 3 tbsp kewpie mayonnaise on the side. Serve immediately while crispy.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) boneless chicken thigh
- 2 tbsp soy sauce
- 2 tbsp sake
- 1 tsp fresh ginger
- 2 garlic cloves
- 4 tbsp potato starch
- 2 tbsp plain flour
- 500ml (2 cup) vegetable oil
- 3 tbsp Kewpie mayonnaise
- 1 medium lemon
- 100g (3.5 oz) shredded cabbage