Japanese Fried Chicken (Karaage) Recipe

Japanese Fried Chicken (Karaage) Recipe brings authentic flavors to your kitchen. This beloved dish features tender chicken pieces coated in seasoned flour.

The result is incredibly crispy outside and juicy inside. Karaage differs from regular fried chicken through its unique marination process.

Soy sauce, ginger, and garlic create the signature taste profile. Making this Japanese Fried Chicken (Karaage) Recipe at home is surprisingly simple.

The key lies in proper marination and double-frying technique. This method ensures maximum crispiness and flavor penetration.

Traditional Japanese households serve karaage as comfort food. It’s perfect for family dinners or casual gatherings with friends.

When I First Introduced to Karaage

My first taste of authentic karaage happened in Tokyo. A small street vendor served piping hot pieces.

The crispy coating crackled with each bite. Inside, the chicken remained incredibly tender and flavorful.

That moment sparked my love for this Japanese Fried Chicken (Karaage) Recipe. I knew I had to recreate it at home.

Equipment List

• Deep fryer or heavy-bottomed pot
• Cooking thermometer
• Mixing bowls (2 medium-sized)
• Wire cooling rack
• Paper towels
• Tongs or slotted spoon

Ingredients List

• 1 lb boneless chicken thighs, cut into bite-sized pieces
• 2 tablespoons soy sauce
• 1 tablespoon sake (or dry white wine)
• 1 teaspoon fresh ginger, grated
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup potato starch (or cornstarch)
• 1/4 cup all-purpose flour
• Vegetable oil for deep frying

Step-by-Step Preparation

1. Cut chicken thighs into uniform pieces.
2. Mix soy sauce, sake, ginger, and garlic.
3. Add salt and pepper to marinade.
4. Marinate chicken for 30 minutes minimum.
5. Heat oil to 340°F (170°C).
6. Combine potato starch and flour thoroughly.
7. Coat marinated chicken in flour mixture.
8. Fry chicken pieces for 3-4 minutes.
9. Remove and drain on wire rack.
10. Increase oil temperature to 375°F (190°C).
11. Fry chicken again for 1-2 minutes.
12. Drain on paper towels immediately.
13. Serve hot for best texture.

Recipe Tips

1. Use chicken thighs instead of breasts They stay juicier and more flavorful during the frying process.
2. Don’t skip the double-frying technique First frying cooks the meat, second frying creates ultimate crispiness.
3. Maintain proper oil temperature Use a thermometer to ensure consistent results and prevent soggy coating.
4. Marinate for at least 30 minutes Longer marination (up to 2 hours) develops deeper flavors.
5. Pat chicken dry before coating This helps the flour mixture adhere better and creates crispier results.

What Can You Serve With Japanese Fried Chicken (Karaage) Recipe

• Steamed Rice: Fluffy Japanese short-grain rice perfectly complements karaage’s rich flavors. The neutral rice balances the savory, crispy chicken beautifully.
• Cabbage Salad: Fresh, crunchy cabbage slaw with sesame dressing cuts through the fried chicken’s richness. This traditional pairing aids digestion and adds refreshing contrast.
• Miso Soup: Warm, umami-rich miso soup rounds out the meal perfectly. The light broth cleanses the palate between bites of crispy karaage.

Conclusion

This Japanese Fried Chicken (Karaage) Recipe delivers restaurant-quality results at home. The double-frying technique creates incredible texture contrast.

Proper marination infuses deep, authentic flavors throughout. With practice, you’ll master this beloved Japanese comfort food.

Serve immediately while hot for the ultimate karaage experience.

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Japanese Fried Chicken (Karaage) Recipe

Japanese Fried Chicken (Karaage) Recipe brings authentic flavors to your kitchen. This beloved dish features tender chicken pieces coated in seasoned flour.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Marinating Time 30 minutes mins

Total Time 1 hour hr

Course Main Dish

Cuisine Japanese

Servings 4

Calories 320 kcal

Equipment

• Deep fryer or heavy-bottomed pot
• Cooking thermometer
• Mixing bowls (2 medium-sized)
• Wire cooling rack
• Paper towels
• Tongs or slotted spoon

Ingredients

  

• 1 lb boneless chicken thighs cut into bite-sized pieces
• 2 tablespoons soy sauce
• 1 tablespoon sake or dry white wine
• 1 teaspoon fresh ginger grated
• 2 cloves garlic minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup potato starch or cornstarch
• 1/4 cup all-purpose flour
• Vegetable oil for deep frying

Instructions

 

• Cut chicken thighs into uniform pieces.
• Mix soy sauce, sake, ginger, and garlic.
• Add salt and pepper to marinade.
• Marinate chicken for 30 minutes minimum.
• Heat oil to 340°F (170°C).
• Combine potato starch and flour thoroughly.
• Coat marinated chicken in flour mixture.
• Fry chicken pieces for 3-4 minutes.
• Remove and drain on wire rack.
• Increase oil temperature to 375°F (190°C).
• Fry chicken again for 1-2 minutes.
• Drain on paper towels immediately.
• Serve hot for best texture.

Notes

1. Use chicken thighs instead of breasts They stay juicier and more flavorful during the frying process.
2. Don’t skip the double-frying technique First frying cooks the meat, second frying creates ultimate crispiness.
3. Maintain proper oil temperature Use a thermometer to ensure consistent results and prevent soggy coating.
4. Marinate for at least 30 minutes Longer marination (up to 2 hours) develops deeper flavors.
5. Pat chicken dry before coating This helps the flour mixture adhere better and creates crispier results.

Keyword Japanese Fried Chicken (Karaage) Recipe