Chicken Karaage with Sweet-and-Sour Sauce
Serves 4 · Prep: 20 minutes · Cook: 25 minutes · Rest: 35 minutes · Total: 1 hour 20 minutes
I like karaage with lots of little crisp edges, the kind you end up picking off the plate after the chicken is gone. Potato starch gives the coating that rough, craggy texture. With juicy chicken underneath and sweet-and-sour sauce for dipping, I’m happy to eat these a few pieces at a time while they’re still hot.
Don’t skip the second fry. It’s brief, and it crisps the coating back up just before serving. I keep the sauce alongside so I can dip each bite.
Ingredients
Chicken karaage
- 1½ pounds boneless, skinless chicken thighs
- 2 tablespoons soy sauce
- 2 tablespoons sake
- 1 tablespoon finely grated fresh ginger
- 2 garlic cloves, finely grated
- 1 teaspoon toasted sesame oil
- 1 teaspoon sugar
- 1 cup potato starch
- Neutral oil, for frying
- 3 cups finely shredded green cabbage, for serving
Sweet-and-sour dipping sauce
- ⅓ cup water
- ¼ cup rice vinegar
- 3 tablespoons sugar
- 2 tablespoons ketchup
- 1 tablespoon soy sauce
- ½ teaspoon red pepper flakes
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Instructions
- 1
Marinate the chicken
Cut the chicken thighs into 1½-inch pieces. Mix the soy sauce, sake, ginger, garlic, sesame oil, and sugar in a bowl. Add the chicken, stir well, and refrigerate for 30 minutes.
- 2
Make the dipping sauce
Combine the water, rice vinegar, sugar, ketchup, soy sauce, and red pepper flakes in a small saucepan. Bring to a simmer. Stir in the cornstarch mixture and cook for about 1 minute, until the sauce lightly coats a spoon. Let it cool while you fry the chicken.
- 3
Heat the oil
Pour 2 inches of neutral oil into a heavy pot and heat it to 325°F / 165°C. Set a rack over a sheet pan beside the stove.
- 4
Coat the chicken
Lift one piece of chicken from the marinade and let the excess drip off. Roll it in potato starch and press the starch into every fold. Shake off loose starch and set the piece on a plate. Repeat just before each batch goes into the oil so the coating does not turn gummy.
- 5
Fry the first time
Fry the chicken in small batches for 3 to 4 minutes, turning occasionally. Move each batch to the rack and let it rest for 5 minutes. The coating will look pale and craggy at this point.
- 6
Fry the second time
Raise the oil temperature to 375°F / 190°C. Return the chicken to the oil in batches and fry for 60 to 90 seconds, until deep golden and crisp. The center should reach 165°F / 74°C. Drain on the rack and season lightly with salt if needed.
- 7
Serve
Spread the shredded cabbage over a platter and pile the karaage on top. Serve the sweet-and-sour sauce alongside rather than pouring it over the chicken.
Recipe Notes
Chicken thighs stay juicier than breast meat during the second fry and are the better choice here.
Potato starch gives karaage its dry, brittle crust. Cornstarch works in a pinch, though the coating will be slightly smoother.
Do not crowd the pot. A large batch drops the oil temperature and leaves the coating greasy instead of crisp.
Frequently Asked Questions
Why is karaage fried twice?
The lower-temperature fry cooks the chicken without burning the starch. The short, hotter second fry drives moisture from the coating and makes it crisp.
Can I make chicken karaage ahead?
Complete the first fry up to one hour ahead and leave the chicken on a rack at room temperature. Do the second fry shortly before serving.
Can I make karaage in an air fryer?
Coat the marinated chicken with potato starch, spray it thoroughly with oil, and air-fry at 390°F / 200°C for 12 to 16 minutes, turning halfway through. Any dry starch needs another light spray of oil.
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