Recipe Tips
This karaage (Japanese-style fried chicken) is simple and easy to make, but adding sake helps keep it juicy and removes any unwanted meat odor. If you don't have time to marinate it for long, letting it soak for just 30 minutes to an hour before frying will still work well. Depending on the season, it's also a great idea to marinate it with mildly acidic citrus fruits like yuzu or sudachi.
Ingredients (serves 3-4 people | Prep Time: 20–30 minutes (excluding marinating time)
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Instructions
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Cut the chicken thighs into bite-sized pieces. Place them in a zip-top bag with the garlic, lemon juice, salt, and sake. Massage well to coat evenly, then refrigerate overnight to marinate.
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Pour oil into a kakugama (deep fryer or heavy pot) and heat to 180°C (356°F). Coat the marinated chicken with the flour and potato starch mixture, shaking off any excess. Fry for about 4 minutes, then transfer to a cooking tray and let rest for 4 minutes. During this time, raise the oil temperature to 200°C (392°F) and fry the chicken a second time for extra crispiness.
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Plate the chicken and sprinkle with black pepper and lemon zest.
 ★Key Points of Cooking with ANAORI kakugama One of the best things about using a kakugama is that it maintains a consistent oil temperature, making deep-frying much easier and more reliable. Even those who are not confident with frying can cook with peace of mind, thanks to its stability and user-friendly design. |
Pairing: Beer
When it comes to drinks that pair perfectly with karaage, beer is the classic choice. Karaage has long been a staple on the menu of bar snacks in Japan, and its crispy, savory flavor makes it an ideal match for a cold beer.
Credit：
Recipe created by Miyuki Shigemura (@miyu_25)
Photo by Hayato Noge (@hayato_noge)
