Japanese Fried Chicken (Karaage Chicken) Recipe
Japanese Fried Chicken (Karaage) is a popular dish known for its ultra crispy exterior and juicy tender inside. This recipe combines traditional Japanese flavors like soy sauce, ginger, garlic, and sesame oil in a straightforward marination process, followed by a double frying technique to achieve that perfect crunch. Perfect as a snack or main dish, this karaage is simple to prepare, making it an irresistible treat for fans of Japanese cuisine.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Fried Chicken
- Method: Frying
- Cuisine: Japanese
Ingredients
Chicken & Marinade
- 1lb / 500g (approx 4 pieces) Boneless Skin On Chicken Thighs (skinless optional)
- 2 tbsp All Purpose Soy Sauce
- 1 tbsp Sake (optional)
- 2 tsp Garlic, minced
- 2 tsp Ginger, minced/finely grated
- 2 tsp Mayonnaise (preferably Kewpie)
- 2 tsp Sesame Oil
- Salt & White Pepper, to taste
Breading & Frying
- 1 1/2 cups / 225g Plain Flour
- 1/2 cup / 75g Cornflour / Cornstarch
- 2 Eggs, beaten
- 3-4 cups / 750ml-1 litre Vegetable, Peanut, or Sunflower Oil (for deep frying)
Instructions
- Marinate: Dice the chicken thighs into large bite-sized pieces. In a mixing bowl or large zip lock bag, combine chicken with soy sauce, garlic, ginger, sake, mayonnaise, and sesame oil. Mix thoroughly so the chicken is evenly coated. Cover the bowl with cling film or seal the bag and refrigerate for a minimum of 30 minutes, or up to overnight for deeper flavor.
- Dredge: Prepare two bowls—one with beaten eggs and the other with a mixture of plain flour, cornflour/cornstarch, salt, and white pepper. Take each piece of marinated chicken, coat it in the egg wash, then dredge thoroughly in the flour mixture, ensuring all cracks and crevices are covered. Place coated chicken pieces on a wire rack.
- First Fry: Heat oil in a deep pot or pan to 160°C (320°F). In small batches of 4-5 pieces, gently lower chicken into the oil. Fry for 3-4 minutes until pieces turn a pale golden color and are cooked through about 80%. Remove and place on a wire rack over paper towels to drain excess oil. Repeat with remaining chicken.
- Second Fry: Let the chicken rest for 5-10 minutes to dry slightly. Increase oil temperature to 190°C-200°C (375°F-390°F). Add half of the chicken pieces and flash fry for about 1 minute 30 seconds until the coating turns a deeper golden brown and the chicken is extra crispy. Remove and place back on the wire rack. Repeat with the remaining chicken.
- Serve: Serve the karaage hot and crispy immediately with optional lemon wedges and your preferred dipping sauce.
Notes
- Using skin-on chicken thighs adds extra flavor and moisture, but skinless can be used if preferred.
- The double coating with both plain flour and cornflour/cornstarch creates the signature crispy texture.
- Marinating overnight enhances the flavor but 30 minutes is sufficient for decent taste.
- Maintain precise oil temperatures for optimal frying results and safety.
- Drain chicken on a wire rack rather than paper towels to avoid sogginess.
