Japanese Fried Chicken (Karaage Chicken) Recipe

If you love crispy, juicy chicken that packs a punch of flavor, you are going to adore this Japanese Fried Chicken (Karaage Chicken) Recipe. It’s a personal favorite that never fails to impress with its perfectly crunchy exterior and tender, mouthwatering inside. What makes this dish so special is its simple marinade and double-frying technique, which come together to create that signature karaage texture and taste. Whether you’re cooking for family or friends, this recipe delivers a restaurant-quality experience right at home.

Ingredients You’ll Need

These ingredients might seem straightforward, but each one plays an essential role in crafting the delicious layers of flavor and texture in your Japanese Fried Chicken (Karaage Chicken) Recipe. From the savory soy sauce marinade to the crispy flour coating, every element brings something unique to the table.

• Boneless Skin On Chicken Thighs: The perfect choice for juiciness and flavor; skin on helps get that crispy finish.
• Vegetable, Peanut or Sunflower Oil: Necessary for deep frying, these oils have neutral flavors that won’t overpower the chicken.
• Plain Flour: Provides structure to the coating and contributes to the golden crust.
• Cornflour/Cornstarch: Key for creating the ultra-crispy texture that karaage is famous for.
• Eggs: Help bind the flour mixture to the chicken pieces as they fry.
• Soy Sauce: Adds that umami depth and saltiness essential to karaage.
• Sake: Offers subtle complexity; feel free to omit if unavailable without losing the essence of the dish.
• Garlic: Infuses aromatic warmth and a bit of bite to the marinade.
• Ginger: Freshly grated or minced, it brightens the flavors and adds zest.
• Mayonnaise (preferably Kewpie): A secret ingredient that enriches the marinade with creaminess and tang.
• Sesame Oil: Delivers a nutty, toasted note that complements the other seasonings beautifully.
• Salt & White Pepper: Essential seasoning that balances and elevates all the ingredients.

How to Make Japanese Fried Chicken (Karaage Chicken) Recipe

Step 1: Marinate the Chicken

Start by cutting the chicken thighs into large bite-sized pieces to help them cook quickly and evenly. Toss the pieces into a mixing bowl or zip-lock bag, then add the soy sauce, garlic, ginger, sake, mayonnaise, and sesame oil. Mix everything thoroughly so every piece is coated well. Cover and refrigerate for at least 30 minutes; this allows the flavors to soak in deeply, resulting in juicy, flavorful chicken every time. For even better flavor, marinate overnight.

Step 2: Prepare the Dredging Station

Set up two bowls side by side—one with the beaten eggs and another with a mixture of plain flour, cornflour, salt, and white pepper. This setup ensures an even coating that sticks well to the chicken pieces and crisps up nicely. When coating, make sure to get the flour mixture into all the nooks and crannies of the chicken—it’s what gives you that incredible crunch.

Step 3: First Fry at Lower Temperature

Heat your oil to about 160C (320F) in a deep pot or pan. Working in small batches, gently lower the chicken into the oil and fry for 3-4 minutes. At this stage, the chicken cooks through and begins to crisp but is still pale in color. Avoid overcrowding to maintain consistent temperature and texture. Remove the chicken onto a wire rack lined with paper towels to drain excess oil.

Step 4: Rest and Dry

Allow the fried chicken to rest for 5 to 10 minutes. This step helps the chicken dry out slightly, an important trick for achieving maximum crispiness during the second fry.

Step 5: Second Fry at Higher Temperature

Increase the oil temperature to between 190C and 200C (375F to 390F). Place the chicken back in the hot oil in batches and flash-fry for about 90 seconds. This final step turns the coating a beautiful deep golden color and gives it that signature karaage crunch on the outside while sealing in the juicy interior. Drain on the rack again before serving.

How to Serve Japanese Fried Chicken (Karaage Chicken) Recipe

Garnishes

Lemon wedges are classic accompaniments—they add a bright, citrusy zing that cuts through the richness beautifully. You can also sprinkle chopped green onions or toasted sesame seeds for an added layer of aroma and color.

Side Dishes

Japanese fried chicken pairs wonderfully with simple steamed rice or a crisp cabbage salad to balance the heaviness. Pickled vegetables or a light miso soup can also round out the meal perfectly, adding traditional Japanese touches.

Creative Ways to Present

For a fun twist, serve the karaage in bento boxes alongside colorful veggies, rice balls, and dipping sauces. Alternatively, turn it into a kaiakage chicken sandwich by layering it with lettuce, a drizzle of mayo, and pickles on a soft bun. It’s a crowd-pleasing combination that brings Japanese flavors into a casual, handheld meal.

Make Ahead and Storage

Storing Leftovers

Leftover karaage chicken keeps well in the refrigerator for up to three days. Store it in an airtight container to maintain its flavor and prevent it from drying out.

Freezing

You can freeze cooked karaage for up to one month. Make sure the chicken is completely cooled before wrapping tightly in plastic wrap and aluminum foil or placing in freezer-safe containers. This lets you enjoy your favorite Japanese Fried Chicken (Karaage Chicken) Recipe anytime you want.

Reheating

To bring back that crunch, reheat the chicken in a preheated oven or air fryer at 180C (350F) for about 5-7 minutes rather than microwaving. This method refreshes the crispy exterior while heating the chicken through without making it soggy.

FAQs

Can I use chicken breast instead of thighs?

Yes, you can, but chicken thighs have more fat and connective tissue which help keep the meat juicy and tender. Breast tends to dry out faster, so marinate well and be careful not to overcook.

Is double frying necessary?

Double frying is key in this Japanese Fried Chicken (Karaage Chicken) Recipe because the first fry cooks the chicken through while the second fry crisps the coating to perfection. Skipping it can result in a less crispy texture.

What can I use if I don’t have sake?

If you don’t have sake on hand, you can omit it or substitute with a splash of dry white wine or rice vinegar to add a touch of acidity that enhances flavor.

Can I bake this instead of frying?

While traditional karaage is deep-fried, you can bake the chicken for a healthier twist, but the texture won’t be quite the same. Use a hot oven and a wire rack to encourage crispiness, and consider spraying lightly with oil.

What dipping sauces go well with karaage?

Karaage is delicious on its own, but if you want to add dipping sauces, try mayonnaise mixed with a little soy sauce or chili sauce for a creamy, spicy kick. Ponzu sauce also pairs nicely as a tangy option.

Final Thoughts

There’s just something about mastering the perfect Japanese Fried Chicken (Karaage Chicken) Recipe that feels like a little celebration every time you bite into it. This dish combines simple ingredients with straightforward steps to give you a crispy, juicy, and utterly satisfying experience. Whether you’re cooking for a casual family dinner or impressing friends, give this recipe a try—you’ll likely find yourself making it again and again!

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