Go Back

Chicken Karaage (or JFC = Japanese Fried Chicken)

Print Pin


  • 2.5 lbs boneless chicken thighs cut into 1 inch, or 2.5 centimeter pieces
  • 2.5 tablespoons of freshly grated ginger
  • 2.5 cloves of freshly grated garlic
  • 5 tablespoons soy sauce
  • 2.5 tablespoons sake Japanese rice wine - you can substitute with sherry or white wine
  • 5 teaspoons granulated sugar
  • potato starch to dust
  • vegetable oil for frying
  • lemon for serving


  • Combine soy sauce, garlic, ginger, sake and sugar in a bowl. Add the chicken pieces and coat evenly. Cover and refrigerate for at least 1 hour.
  • Add 1 inch of vegetable oil to a pot and heat until the oil reaches 350°F. While waiting for the oil to heat up, line a wire rack with paper towels and put the potato starch in a bowl.
  • Take the marinating chicken out of the fridge and add a handful of chicken to the potato starch. Toss and coat each piece evenly.
  • Fry the chicken in small batches (about 5-6 pieces at a time) until it's a medium brown and the chicken is cooked through. Transfer the chicken onto a wire rack to drain the oil. If you want the chicken a little crispier, fry the chicken a second time after it's been cooled off.
  • Serve with lemon wedges.
Mmmm... Did you make this recipe?Tag @girlplusfoodlv with hashtag #girlplusfood!
Pin it Share it Tweet it