Over the years, I’ve had a lot of people ask me to develop a recipe for Chicken Karaage. It just so happened that this past weekend I needed a break from developing recipes for my next cookbook, and I was craving fried chicken, so it felt like the perfect time to work on this fan favorite.
In Japanese, Karaage (唐揚げ) is not necessarily a direct translation of the dish, but rather the cooking method. The first kanji character, 唐, translates to “Tang Dynasty”, or more loosely, “China”, which suggests that this dish was influenced by Chinese cuisine. Chicken Karaage itself has only been recently popular in Japan, mostly over the past 50 years, but it was likely first developed during the Edo period (1603-1868).
The key to a crispy Karaage is to toss the chicken in potato starch to form a light coating right before you drop it in hot oil. I like to use lard when frying chicken, but I’ve heard some amazing things about Chicken Karaage fried in duck fat, so if you have any on hand, maybe try that instead. I like to pair my Karaage with a citrusy Ponzu dipping sauce, but many people also prefer Japanese (Kewpie) mayo.