Japanese Fried Chicken with Potato Salad (Recipe)

If you're looking for a comforting and delicious homemade meal that brings authentic Japanese flavors to your table, this Japanese Fried Chicken (Karaage) recipe is the perfect choice. Known for its crispy, golden exterior and juicy, flavorful interior, Karaage is a popular dish in Japanese cuisine. It’s a simple meal to prepare and a surefire hit for your next meal!

Ingredients

For the Japanese Fried Chicken (Karaage)

1½ lbs boneless, skin-on chicken thighs
½ tsp Diamond Crystal kosher salt
Freshly ground black pepper

For the Marinade

½ tsp (1 g) ginger powder
1 clove garlic
½ tbsp (7.5 g) soy sauce
½ tbsp (7.5 g) sake or dry sherry
½ tsp (2.25 g) toasted sesame oil

For Deep-Frying

4 cups (920 g) neutral oil
2 tbsp (16 g) potato starch or cornstarch
2 tbsp (16 g) all-purpose flour

For the Japanese Potato Salad

1½ lbs (680 g) russet potatoes, peeled and quartered
2 (125 g) cucumbers, thinly sliced crosswise
2 tsp (10 g) rice wine vinegar
6 tbsp (85 g) Japanese mayonnaise
½ tsp (2.5 g) Japanese hot mustard
1 (55 g) small carrot, quartered and thinly sliced crosswise
¼ (55 g) red onion, thinly sliced
2 hard-boiled eggs, peeled and chopped
1 scallion, white and light green parts only, chopped
Kosher salt

For the Japanese Cabbage Salad

180 g cabbage (for 2 portions)

Instructions

Japanese Fried Chicken (Karaage)

Marinate the Chicken: Begin by cutting the chicken thighs into 2-inch pieces. Season with kosher salt and freshly ground black pepper. In a large bowl, grate ½ tsp of ginger and mince 1 clove of garlic. Add the soy sauce, sake, and sesame oil, and mix well to create the marinade. Toss the chicken pieces in the marinade and let them sit in the refrigerator for 30 minutes.
Prepare the Frying Oil: As the chicken marinates, pour 4 cups of neutral oil into a heavy-bottomed pot and heat it to 325°F (160°C).
Dredge the Chicken: In a shallow dish, combine the potato starch (or cornstarch) and all-purpose flour. Dredge each piece of marinated chicken, shaking off any excess flour mixture.
First Deep-Frying: Once the oil has reached 325°F, carefully fry the chicken pieces in small batches for about 90 seconds, or until lightly golden. Transfer the fried chicken to a wire rack to drain excess oil. Let them rest for a few minutes.
Second Deep-Frying: Increase the oil temperature to 350°F (180°C) and fry the chicken again for 45 seconds to achieve a crisp, golden exterior. Drain on a wire rack.
Serve: Serve the Karaage hot, with optional lemon wedges, Kewpie mayonnaise, and a sprinkle of shichimi togarashi for a little kick.

Japanese Potato Salad

Boil the Potatoes: Place the quartered potatoes in a large pot, cover with cold water, and add salt. Bring to a boil and cook until tender, about 10-15 minutes. Drain and let cool in a large bowl.
Prepare the Vegetables: Thinly slice the cucumbers and sprinkle with salt. Let them sit for 10 minutes, then squeeze out any excess moisture. Thinly slice the carrots and red onion.
Mash the Potatoes: Mash the cooled potatoes, leaving some small chunks for texture. In a separate bowl, mix the rice vinegar, mayonnaise, and hot mustard. Add the cucumbers, carrots, onions, eggs, and scallions to the mashed potatoes, and toss everything together with the dressing. Season with salt to taste.
Chill and Serve: Serve immediately or chill in the fridge for up to one day.

Japanese Cabbage Salad

Prepare the Cabbage: Remove any dark outer leaves and soak the cabbage in cold water for 30 minutes. Drain and pat dry.
Slice the Cabbage: Cut the cabbage leaves into thin strips using the chiffonade technique, removing any tough stems.
Serve: Fluff up the sliced cabbage with your hands and serve alongside the Karaage.

Homemade Comfort Food!

This homemade Japanese-style comfort meal brings together crispy, golden Karaage, a creamy and flavorful Potato Salad, and a refreshing Cabbage Salad for the perfect balance. Whether you’re preparing this for a special occasion or just craving a satisfying meal at home, it’s simple enough for any level of cook and guaranteed to please. Pair it with lemon wedges, Kewpie mayo, and a dash of shichimi togarashi for an authentic and delicious experience. Enjoy your homemade Japanese feast!