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Illustration of Karaage (Japanese Fried Chicken)
Japanese · Snack

Karaage (Japanese Fried Chicken)

Crisp, juicy chicken marinated in soy, ginger and garlic.

Time
45 min
Serves
4
Skill
Easy
Heat
None
Diet
Non-vegetarian

Pairing at a glance

The pairing logic

Fried and salty, it wants bubbles and fizzy drinks to refresh the palate.

  • crispy
  • savoury
  • salty
  • juicy
What to pour

DRINK WITH THIS

Rules used: Complement — Similar flavours that echo and support each other. Contrast — Opposites that balance: sweet against spicy, acid against rich. Cut — Tannin or acidity that slices through fat and richness. Echo — One shared flavour or ingredient links the plate and the glass. Cleanse — Bubbles, acidity or cold that refresh the palate between bites. Regional — What grows together goes together: same place, same table. Learn more →

The recipe

HOW TO MAKE IT

Ingredients · serves 4

Method · prep 30 min · cook 15 min

  1. 1

    Marinate chicken in soy, mirin, ginger and garlic for 30 minutes.

  2. 2

    Toss in potato starch and shake off the excess.

  3. 3

    Fry in oil at 170°C (340°F) for 5–6 minutes, then rest and fry again for 1 minute at 190°C (375°F) until crisp.

  4. 4

    Serve hot with lemon and mayonnaise.

Cook’s tip

Double frying makes it crisper.

Please enjoy responsibly. Pairings are suggestions based on classic flavour principles, not rules. Check ingredients for allergies and cook meat and poultry thoroughly.