Name: Japanese Karaage Bone-In Fried Chicken (Standard)
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 lbs Chicken drumsticks and thighs, bone-in; 4 tbsp Soy sauce; 1 tbsp Ginger, grated; 1 tbsp Garlic, minced; 1 tbsp Sake; 1 cup Potato starch

Recipe tier

A straightforward, accessible method for crispy bone-in fried chicken using pantry staples and reliable starch dredging.

Total 1h 15m

Serves 4 servings

Steps 4

Ingredients 6

Soundtrack the cook

Fire it up · 92 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 21m Cook 54m Plate 5m Reset 10m

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Chicken
2 lbs 900 g Chicken drumsticks and thighs, bone-in
Marinade
4 tbsp 60 mL Soy sauce
1 tbsp 15 mL Ginger, grated
1 tbsp 15 mL Garlic, minced
1 tbsp 15 mL Sake
Dredge
1 cup 125 g Potato starch

Equipment

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Instructions

🎙️ Cook with voice coach

Combine all Marinade ingredients in a bowl, add the chicken, and marinate for 30 minutes at room temperature.
Remove chicken from marinade, shaking off excess liquid, and toss thoroughly in the Dredge until every surface is heavily coated.
Heat oil in a heavy-bottomed pot to 340 F. Fry chicken in batches for 10-12 minutes until the internal temperature reaches 165 F and the crust is pale gold.
Remove chicken to a wire rack for 5 minutes, then increase oil heat to 375 F and flash-fry for 60 seconds to achieve a deep golden crunch; serve with fresh lemon wedges.