Crispy & Juicy Chicken Karaage | Japanese Fried Chicken

Golden, crispy on the outside and juicy on the inside—let’s make Japanese chicken karaage at home! In this video, we walk you through each step and explain why it matters: choosing chicken thighs, adding a ginger-garlic soy marinade, combining flour and potato starch, and managing the oil temperature for a crisp finish. No double frying needed! Serve it with a wedge of lemon, steamed rice, and miso soup for a satisfying Japanese meal. 🍗 INGREDIENTS — Serves 2 • 300 g (about 10 oz) boneless chicken thighs For the marinade: • 1½ tbsp sake • 1½ tbsp soy sauce • 1 tsp grated garlic • 1 tsp grated ginger • A pinch of white pepper For the coating: • 2 tbsp potato starch • 2 tbsp flour For frying and serving: • Oil for frying • Lemon wedges 👨‍🍳 IN THIS VIDEO • How to prepare and cut the chicken evenly • Why we use both flour and potato starch • How long to marinate the chicken • Two tips for managing your frying oil • How to finish with a golden, crispy coating How do you like your karaage—with lemon, a dipping sauce, or just as it is? Tell us in the comments! Subscribe to Itadakimasu Japanese Food Channel for more Japanese recipes you can make at home. #Karaage #JapaneseFriedChicken #JapaneseCooking