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Japanese Fried Chicken (Tori no Karaage) with Ginger, Garlic and Potato Starch Crust
Tokyo's quintessential pub comfort: bite-sized chicken thighs marinated in grated ginger, garlic, sake, and soy sauce, dusted in potato starch (katakuriko) and double-fried for an ultra-crisp crackling shell and juicy core.
Prep
20 min
Cook
15 min
Total
35 min
Ingredients
servings
4
- Boneless skin-on chicken thighs, cut into 4-cm pieces600 g
- Japanese soy sauce (shoyu)3 tbsp
- Japanese cooking sake2 tbsp
- Fresh ginger root, finely grated1 tbsp
- Garlic cloves, grated2 clove
- Potato starch (katakuriko) for dredging80 g
- Vegetable oil for deep frying300 ml
- Fresh lemon wedges for serving4 pc
Preparation Steps
1
Toss chicken thigh pieces with soy sauce, sake, grated ginger, and garlic. Marinate refrigerated for 20 minutes.
20 min timer
2
Drain chicken lightly and dredge each piece thoroughly in potato starch, tapping off excess.
5 min timer
3
Fry chicken in oil at 165°C (330°F) for 4 minutes until pale golden. Rest on a rack for 3 minutes, then raise oil heat to 185°C (365°F) and flash-fry for 60-90 seconds until cracklingly crisp and amber brown. Serve immediately with lemon.
8 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
410
Protein
32g
Carbohydrates
18g
Fat
24g
Allergens
soyaGluten
*estimated values per serving
Provenance & Public Domain Audit
Source: Global Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & World Gastronomic Archives)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
