Crispy Chicken Karaage: Fried Chicken Recipe

Servings: 2 Total Time: 25 mins Difficulty: Beginner
Juicy and crispy, this chicken karaage is one of the best Japanese fried chicken. Perfect for snacking, dinner, bento boxes, or as a main dish!
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Ah, Chicken Karaage—the Japanese fried chicken that puts all other fried chickens to shame. You might be wondering, What is Karaage chicken? Well, imagine crispy, golden-brown bites of juicy, umami-packed chicken, marinated to perfection and fried until irresistibly crunchy. Sounds good, right?

kaarage chicken

This dish has its roots in Japan’s Kyushu region, dating back to the 1920s when Western-style deep-frying started influencing Japanese cuisine. Unlike American fried chicken, karaage is marinated first, infusing the meat with deep layers of flavor before getting coated in a light, crispy potato starch crust. The result? A crunch so satisfying, you’ll hear it before you taste it.

The secret to the best karaage chicken recipe? A proper marinade of soy sauce, sake, garlic, and ginger, followed by the double-fry technique, which ensures that signature crispy-yet-light texture. And guess what? It’s easy to make it at home, requires minimal ingredients, and pairs beautifully with Japanese mayo, rice, or even tucked into a fluffy sandwich bun (hello, Karaage Sando!).

Karaage is not just about crispy chicken—it’s about achieving the perfect balance of flavors. The marinade is where the magic happens, making every bite a burst of savory goodness. If you’re making it as a snack, dinner, or part of a bento box, this recipe will quickly become a favorite.

How to make karaage chicken? Just follow this foolproof recipe, and you’ll never look at regular fried chicken the same way again!

Notes:

Try double frying the chicken. This method may take a little extra time, but it’s totally worth it for that extra crispy texture. To do this, fry the chicken for 2-3 minutes, remove it from the oil to rest, and then fry it again for another 2-3 minutes. The result? A crispier, crunchier bite! Another fun variation is adding a pinch of chili flakes to the marinade for a subtle kick of heat. This simple tweak will spice up your karaage chicken without overpowering its signature flavor. Finally, don’t forget the dipping sauce!

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Crispy Chicken Karaage: Fried Chicken Recipe

Difficulty: Beginner Prep Time 10 mins Cook Time 15 mins Total Time 25 mins
Servings: 2

Description

This easy chicken karaage recipe features succulent thigh meat marinated in a flavorful blend of soy sauce, sake, garlic, and ginger, then coated in crispy potato starch and deep-fried for the perfect crunch. Serve it with rice, a squeeze of lemon, and Japanese mayo!

Ingredients

Instructions

  1. Prepare the Marinade
    In a bowl, mix soy sauce, sake, sugar, garlic, and ginger. Add chicken pieces and toss to coat. Cover and marinate for at least 2 hours (the longer, the better!).
  2. Heat the Oil
    Heat oil in a deep pan to 180-196°C (356-385°F).
  3. Coat the Chicken
    Coat each piece of chicken in potato starch, shaking off excess.
    This gives it that signature crispy coating.
  4. First Fry for a Light Crisp, Rest and Repeat for Extra Crunch
    Fry in small batches for 30 seconds, then remove and let rest on a paper towel for 1 minute. Repeat frying two more times.
    The triple-fry technique creates extra crispiness.
  5. Serve and Enjoy
    Serve hot with a side of Japanese mayo and a lemon wedge.
    Enjoy with rice or in a Karaage Sando!
Keywords: chicken karaage, Japanese fried chicken, crispy chicken recipe, how to make karaage chicken, best karaage recipe, karaage chicken recipe, karaage recipe

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Frequently Asked Questions

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Can I use chicken breast instead of thighs?

Yes, but chicken thighs are preferred for their juiciness. If using breasts, marinate a bit longer to prevent dryness.

Can I air-fry chicken karaage?

Absolutely! Spray the coated chicken with oil and air-fry at 200°C (390°F) for 12-15 minutes, flipping halfway.

What’s the difference between karaage and tempura?

Karaage is marinated and coated in starch, while tempura uses a wet batter without pre-seasoning the ingredients.

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