Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
Marinate the Chicken
In a bowl, combine soy sauce, minced garlic, grated ginger, salt, and black pepper. Add the chicken thighs and mix well. Cover and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
Prepare the Coating
In a separate bowl, mix the all-purpose flour and cornstarch together.
Coat the Chicken
Remove the chicken from the marinade and let the excess liquid drip off. Dredge the chicken pieces in the flour-cornstarch mixture until fully coated.
Heat the Oil
In a deep frying pan or pot, heat vegetable oil over medium-high heat until it reaches 180°C (350°F).
Fry the Chicken
Carefully add the coated chicken pieces to the hot oil in batches, being careful not to overcrowd the pan. Fry until golden brown and crispy, about 5-7 minutes per side. Use a slotted spoon to remove the chicken and drain on paper towels.
Serve
Serve the karaage hot with sweet chili sauce drizzled on top and a side of seasonal pickles.