Japanese Popcorn Chicken (Karaage)
Crispy, delicious fried chicken is one of life’s greatest pleasures, but every once in a while, you feel the desire to mix things up. That’s where this recipe for Japanese popcorn chicken steps into the picture. It’s everything you love about fried chicken but what a Japanese kick, thanks to a handful of ingredients like garlic, ginger, sake, soy sauce, and sesame oil. They’re the perfect way to spice up game day…or any day.
for 2 servings
- 3 boneless chicken thighs, chopped into 1-inch chunks
- 3 cloves garlic, finely minced
- 2 tablespoons ginger, finely grated or minced
- 2 tablespoons soy sauce
- 2 tablespoons sake
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- ½ cup potato starch (80 g)
- oil, for frying
- lemon wedge
- fresh parsley
- Calories 569
- Fat 28g
- Carbs 46g
- Fiber 3g
- Sugar 6g
- Protein 29g
Estimated values based on one serving size.
- Combine the chicken with the garlic, ginger, soy, sake, sesame oil, and sugar in a bowl until evenly coated. Cover and refrigerate for about 1 hour.
- Heat oil in a pot over high heat until about 340°F (170°C).
- Give the chicken a stir to re-incorporate the marinade, then sprinkle the potato starch on top. Lightly toss until somewhat combined, but do not mix until each chicken piece is evenly coated because the uneven pockets of potato starch will give the chicken its signature unique texture.
- Fry half of the chicken at a time, until light golden and bubbly, about 5-7 minutes. The oil temperature will drop to about 320°F (160°C). Rest the chicken on paper towels and increase the heat.
- Heat oil to about 390°F (200°C), then fry the chicken again for about 2-3 minutes until golden brown. Drain the chicken on paper towels.
- Serve with lemon and parsley.
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