Chicken Karaage
Updated Oct. 12, 2023
- Total Time
- 40 minutes, plus at least 30 minutes' chilling
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes, plus at least 30 minutes' chilling
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 to 3 servings
- 1pound boneless, skinless chicken thighs, cut into 2-inch pieces
- 1(2-inch) piece ginger, peeled and finely grated (2 teaspoons)
- 2tablespoons soy sauce
- 2tablespoons sake
- ½teaspoon granulated sugar
- ½teaspoon coarse kosher salt
- 1large egg
- 1cup cornstarch or potato starch
- About 1 quart canola or vegetable oil, for frying
- Lemon wedges, mayonnaise and shichimi togarashi (see Tip), for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)
703 calories; 43 grams fat; 4 grams saturated fat; 0 grams trans fat; 28 grams monounsaturated fat; 8 grams polyunsaturated fat; 41 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 33 grams protein; 767 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
To a medium bowl, add the chicken, ginger, soy sauce, sake, sugar and salt. Toss to combine. Cover and refrigerate for at least 30 minutes and up to 1 hour.
- Step 2
Place a wire rack over a large, paper towel-lined sheet pan. Crack the egg into a small bowl and whisk. To a large bowl, add the cornstarch. One by one, dip the chicken into the egg, then into the cornstarch until evenly coated. Set the coated chicken pieces on the left side of the wire rack.
- Step 3
To a medium saucepan, add enough oil to fill a third of the way up. Heat the oil over medium-high to 320 degrees. Turn your hood vent on, if you’ve got one, and open a nearby window, if possible. Working in batches, fry the chicken until crunchy and light brown, adjusting the heat so the oil temperature stays between 300 and 320 degrees, 4 to 6 minutes per batch. Using tongs or a slotted spoon, transfer the fried chicken to the right side of the wire rack, away from the portion that was exposed to the raw chicken, to rest slightly.
- Step 4
Serve with the optional (but very delicious) lemon wedges and mayonnaise dusted with togarashi.
Tip
- You can find shichimi togarashi, a flavorful Japanese seven-spice blend, in Asian grocery stores and online. But to make your own simplified version in a pinch, stir together ½ teaspoon ground cayenne, ¼ teaspoon ground ginger, ¼ teaspoon sesame seeds and a couple grinds of black pepper.
Private Notes
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Cooking Notes
Eric Kim
Hi there! In this particular case, with these proportions and this egg method (which I learned from Kaoru Ayabe, whose karaage is among the best I’ve ever had), I found that cornstarch resulted in a lighter, crisper coating. I know; I was surprised, too. We documented the months-long research that led to this recipe, including all of the little choices, here: https://www.youtube.com/watch?v=Fi2mr0rxuHw I hope you give this version a try and let me know what you think. Enjoy! yrs, Eric
Shirokuma
I saw the video and this looks delicious, but really, karaage is best made with skin-on thighs to give it an extra bit of crunch and flavor. You're eating fried food--let's not quibble about the additional few calories.
Shawn
Made as written — like others, watched the video the other day. Might legit been the best fried chicken that I’ve not only made but eaten (and this is coming from someone growing up in the south). The flavor is complex, sweet, savory and amazing.
Helen
Would it be possible to use an air fryer?
parkinsummer
There is another karaage recipe in the nytimes library https://cooking.nytimes.com/recipes/1019428-karaage-japanese-fried-chicken?smid=ck-recipe-iOS-share This recipe uses potato starch instead of cornstarch, and skips the egg. Potato starch(katakuriko) lends a lighter, crisper texture than cornstarch. I can tell the difference between heavy eggy/cornstarch karaage in vs the lighter and crispier katakuriko version in restaurants. Go with the potato starch.
Scott
I’ve never seen skin on Kaarage. I made this yesterday and it was fantastic. Making it again now by request
Lee
No! If you don't want to fry then it's not karage. Try another recipe.
Ranger
I was wondering if this could be oven fried, by putting the chicken in the oven on a sheet with some oil and turning it halfway through the cooking time?
Sarah
Great that you like Kenji's recipe. This is Eric's recipe.
Dale
Is there a reason for no garlic?
Campbell
We use Chinese rice wine, but be careful with the seasoning as the cheap stuff is heavily salted.
kh
Panko + air fryer. Easy and less oil.
jean Louis Lonne
I was told when buying a hood vent.. You turn it on ahead of time as it needs to develop the good air flow. No open window as the air coming in will distract the hood vent air flow.
Campbell
Go for it Dale. There is no reason why not...
Campbell
No. This is a deep fried dish.
Chris
This was wonderful. I made exactly as written (with corn starch) and it’s so special. The marinade is perfect- just subtle ginger and soy. Resist the urge to modify here! I Served with nori kome furikake-topped sushi rice, fresh cucumbers, pickled chillies and miso aioli. Can’t wait to make again!
631lee
Mix some matcha with fine sea salt and sprinkle on before serving. Credit: Ako in Williamsburg.
Lori in Pennsylvania
By far, THE BEST chicken ever. We’ve made it 3 times now and it’s SO yummy! Squirt of lemon is key when serving! Try it!
Chayhill
Absolute banger of a recipe. The single fry worked perfectly. I used potato starch, and the texture was on point. Read some comments and am looking forward to trying cornstarch next go around. Thank you, Eric!
Mary Ann
I'm a fried chicken lover but had never made karaage before. I followed the very detailed and helpful instructions from Eric Kim and was delighted with the extra juicy, flavorful Japanese version. I marinated the chicken for about an hour and monitored the temperature of the oil, keeping it at 305-320 degrees. I think that is a key factor in the success of the dish. I used two baking sheets, one for the pre-cook and one for after and kept the chicken warm in a 200 oven as I cooked. Great!
MM
Fantastic recipe Eric ! Follow this to the T and you will have the most delicious Karaage .
Paul
Easy and tasty
Andrew
OUTSTANDING! I made the recipe exactly as directed, except that my chicken marinated for about eight hours. The result was absolutely delicious. I have a deep fryer and was able to fry in two large batches. Next time, I will wait until the first batch is frying to dredge the second batch in corn starch. Some of the the second-batch pieces were looking a little soggy, so I dredged them in corn starch again right before throwing them in the fryer.
Jennifer
I made followed the recipe exactlyas written, and the chicken was absolutely delicious. Don't skimp on the lemon, mayo, or shichimi togarashi when you serve! Totally hit the dish home.
Yelena
This recipe is brilliant as is. Everyone who had it said it was the best fried chicken they'd ever had. Thank you Eric Kim and NYT
Dusty Freund
This is amazing. I’ve made it twice and I’m obsessed. Follow the directions exactly and use all the recommended accoutrements.
Marc T
Came out delicious, just not that crispy. Any tips on how to make them crispier? I used sweet potato starch, and basically followed the recipe straight up. I didn’t have a thermometer, maybe the oil wasn’t hot enough?
Dale
Is there a reason for no garlic?
Campbell
Go for it Dale. There is no reason why not...
Travel_bug
I'm not sure what 320 degrees is on a stove. What does this equate to, e.g. medium low?
Linda H.
I have been longing to make this since I saw Eric's video and it was worth the wait. So moist and such flavour. This recipe is delicious. I do not usually indulge in fried foods, but I will keep this one for a fabulous occasional treat. Thanks for this recipe Eric.
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