Japanese Fried Chicken (Karaage Chicken) Recipe: Crispy, Juicy, and Irresistible!
Learn how to make authentic Japanese Fried Chicken (Karaage Chicken) with this easy-to-follow recipe. Perfectly crispy on the outside and juicy on the inside, this dish is a crowd-pleaser and a staple in Japanese home cooking. With simple ingredients and a double-frying technique, you’ll master this popular dish in no time!
Ingredients
For the Chicken:
- 350 g 12.3oz chicken thigh fillets (boneless, skin-on or skinless)
- 20 g 0.7oz cornstarch (or potato starch for extra crispiness)
- Vegetable oil for deep frying
For the Marinade:
- 1 tbsp soy sauce
- 1 tbsp cooking sake
- 1/2 tsp mirin or substitute with 1/4 tsp sugar
- 2 tsp freshly grated ginger juice included
Optional Garnish:
- Shredded lettuce or cabbage
- Lemon wedges or parsley for a fresh touch
Instructions
- Prep the Chicken: Cut the chicken thighs into bite-sized pieces, about 5cm x 4cm (2” x 1.5”). Pro tip: Thighs are juicier than breasts, but feel free to use what you have on hand.
- Marinate Like a Pro: Toss the chicken pieces with the soy sauce, sake, mirin, and grated ginger in a ziplock bag or bowl. Massage the marinade into the chicken to ensure every piece is coated. Let it sit for at least 30 minutes (or up to an hour) to soak up all that flavor.
- Coat and Fry: Pat the chicken dry with paper towels (this helps the coating stick).
- Lightly coat each piece with cornstarch. Shake off any excess—this keeps the coating light and crispy.
- Heat your oil to 160°C (320°F). Fry the chicken in batches for about 2.5-3 minutes. Don’t overcrowd the pan, or the temperature will drop, and you’ll end up with soggy chicken.
- The Secret to Perfection: Double-Frying: After the first fry, let the chicken rest for 3-4 minutes. This allows the residual heat to cook the chicken through. Crank up the heat to 190-200°C (374-392°F) and fry the chicken again for 30 seconds to 1 minute. This second fry is what gives Karaage its signature crunch.
Notes
- Use chicken thighs for juicier results; chicken breasts can dry out.
- Double-frying is the secret to achieving a crispy exterior and tender interior.
- Substitute mirin with sugar if needed (1/4 tsp sugar = 1/2 tsp mirin).