Ginger Karaage Chicken

47 Ratings
100% would make again

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Ginger Karaage Chicken

Recipe adapted from Michael Anthony, Gramercy Tavern, New York City

Yield: 4 servings

Prep Time: 1 hour, 30 minutes (plus 1 hour marinating)

Cook Time: 7 minutes

Total Time: 1 hour, 37 minutes (plus 1 hour marinating)



¾ cup soy sauce

¼ cup sake

¼ cup mirin

1½ tablespoons sugar

1 garlic clove, peeled and minced

1 ¼-inch slice of fresh ginger, peeled and minced

Fried Chicken

2 boneless, skinless chicken breasts

2 boneless, skinless chicken thighs

8 cups vegetable oil, for frying

2 large eggs

3 cups potato starch, divided (you can substitute corn starch)

Ground white pepper, to taste

Salt, to taste

3 tablespoons Sansho pepper powder (available at Asian markets; you can substitute Szechuan peppercorn or ground fresh bay leaf)

5 fresh shiso leaves, chopped (you can substitute basil)


1. Make the marinade: In a large bowl, combine the soy sauce, sake, mirin, sugar, garlic and ginger and stir until the sugar dissolves. 

2. Cut each chicken breast into 6 pieces and each thigh into 4 pieces. Place the chicken pieces in the soy marinade. Cover and let sit for 1 hour at room temperature or for up to 3 hours in the refrigerator.

3. In a large, heavy-bottomed pot (or a deep fryer), heat the vegetable oil to 365°F.

4. Meanwhile, crack the eggs into a bowl and whisk until beaten. Add half of the potato starch to a separate bowl.

5. Remove the chicken from the marinade. Dip each piece into the egg mixture and then dredge the egg-coated chicken in the potato starch to coat evenly.

6. Add the coated chicken pieces to the hot oil and cook until golden brown, about 3 minutes. (You may need to fry the chicken in batches.) Carefully remove the chicken from the hot oil and place onto a paper towel-lined plate. Cool in the refrigerator for about 30 minutes.

7. When cool, re-dredge the chicken in the rest of potato starch. Heat the oil to 350°F. Return the chicken to the hot oil and cook until the meat is no longer pink, about 4 minutes. Carefully remove the chicken from the hot oil and place onto another paper towel-lined plate.

8. Season the fried chicken pieces with white pepper, salt and ground Sansho. Sprinkle the chicken with the chopped shiso. Serve immediately.

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