Crispy Chicken KARAGE


  • 1½ lbs Boneless Skinless Chicken Thighs
  • ½ Teaspoon Fresh Ginger, grated with a microplane
  • 1 Garlic Clove, grated with a microplane
  • ¼ Cup Japanese Soy Sauce
  • 1 Tablespoon Sake
  • ½ Teaspoon Ground Black Pepper
  • 1 Egg
  • 1 Cup Potato Starch
  • Frying Oil, Rice Bran Oil is preferred



  1. Mix ginger, garlic, soy sauce, sake & ground black pepper in a bowl. Cut up the chicken thighs into bite size pieces & mix into the marinade. Cover and marinate in the fridge overnight or up to 2 days
  2. When you’re ready to fry, whisk one egg very well and mix into the marinated chicken. Place 1 Cup of Potato Starch into a large bowl and coat each piece.
  3. Place the chicken pieces onto parchment paper to rest while the oil heats up.Heat your oil to 360°F (use a deep fry thermometer to monitor the temperature) – fry in 3-4 batches so the temperature doesn’t drop too much. Let the temp get back up to 360F before frying the next batch. Fry until golden brown and drain on a metal rack. Serve with lemon wedges and mayo