Dice chicken thighs into bite size pieces. If you have skin on thighs, leave the skin on. Transfer cubed chicken to a bowl.
Add marinade ingredients to diced chicken and massage into meat until well combined.
Pour potato starch into another bowl. Dredge a few pieces of your marinated chicken into the starch until well coated. Repeat this process until all pieces are coated.
In a pot or deep pan over medium high heat (350 F) add vegetable oil. Check if oil is hot enough using a cooking thermometer or place a wooden chopstick into the oil and look for bubbles.
Carefully add one-third of your batch of chicken into oil. Spreading the pieces apart. Do not overcrowd. Fry on each side until golden crispy brown, about 3-4 minutes in total. Transfer cooked pieces to a wired rack to allow excess oil to drip off. Repeat step for remaining batches.
Enjoy with a spritz of fresh lemon juice over top for best taste!
For a simple delicious dipping sauce, mix the following ingredients together:
3 tbsp Japanese mayo
1 tbsp ketchup
1 tbsp condensed milk
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
Copyright PolicyPlease do not copy and paste my recipes or use my photos in your own site/blog or social media. If you use my recipe for adaptation, please provide a link back to my recipe and re-write in your own words. Thank you.
Keyword how to make karaage chicken, karaage authentic recipe, karaage chicken, karaage dipping sauce, karaage fried chicken, karaage japanese chicken, karaage japanese fried chicken recipe, karaage japanese recipe, karaage recipe, quick karaage recipe, tori karaage