Join! 12 weeks for $1

Japanese Fried Chicken (Karaage)

4 Servings

1 hour 45 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

We usually prefer a wand-style grater for fresh ginger, but here the larger holes of a box grater were best; it was easier to squeeze juice from the thicker pulp. The chicken's distinctive tang came from shichimi togarashi—a Japanese rice seasoning with chili pepper, roasted orange peel, sesame seeds, seaweed and ginger. It's widely available in Asian markets. Tamari is a gluten-free Japanese soy sauce with a darker color and bolder flavor than other soy sauces, but any soy sauce will work. A large pot or Dutch oven (at least 6 quarts) was essential for frying.

4

Servings

Tip

Don’t let the chicken sit for longer than an hour after coating it before frying. It will get gummy.

1 hour 45 minutes

For the Chicken

  • 3

    -ounce chunk unpeeled fresh ginger, coarsely grated

Directions

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1

and get access to all of our recipes and articles online, as well as in print.

GET DIGITAL & PRINT
How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Reviews
Nadine L.
July 14, 2022
Deliciously gingery poultry goodness
We enjoyed this deeply flavourful chicken with its shatteringly crisp crust alongside Milk Street's Japanese potato salad. The chicken did not really need the tamari dipping sauce. BONUS: It is easier to fry boneless skinless thighs than it is bone in pieces. This one is a keeper.
Shefa B.
June 19, 2022
Finally Loved for My Fried Chicken!
I'm the only one in my family that doesn't fry chicken. It's a dish that my family has always coveted when we visit our extended family because I just cannot do it with flavor and crispness. But this African-American elder can finally bring fried chicken to the table that make my family's eyes roll in delight! Who knew I'd have to take the Japanese approach!
Edward A.

Wow this is good! The crust is so crunchy and light. Definitely a keeper. Served with the tamari dipping sauce and Japanese potato salad.

Pamela T.

Karaage success!! This was a winner! I live in Japan so I have tried many karaage recipes. This is really flavorful. Letting the chicken rest for 30 minutes after adding the coating made for a really crispy crunch!! I didn’t add the black pepper and Shichimi to the Katakuriko (potato starch used here to make karaage instead of cornstarch). My Japanese husband liked it without those additions. If we wanted a more spicy kick, we could always sprinkle some Shichimi/七味 on top before eating it. I’ll be making this again.

Tim S.

I'm an idiot.
I've made this recipe a dozen times at least. After the first go round i only used it for the ingredients list.
Tonight i noticed I've been skipping a step, to let the chicken rest in the fridge for an hour!
It turns good chicken into incredible chicken!