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Bite-sized chicken thigh marinated in soy, ginger and garlic, coated in potato starch and fried until deeply crisp.
Tips for the best chicken karaage
- The double fry is what gives karaage its shatteringly crisp coating, do not skip the second fry.
- Potato starch fries crisper than plain flour and stays crunchy for longer as it cools.
Frequently asked questions
Can I use chicken breast instead of thigh?
Yes, though thigh stays juicier. If using breast, cut it slightly larger to avoid drying out.
How do I debone the chicken thighs myself?
See our guide to deboning chicken thighs for a simple method.
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- Potato starch. For the crispest karaage coating.
