Crispy Chicken Karaage: Fried Chicken Recipe

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?

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

Cooking Method: Frying Cuisine: Asian, Japanese Courses: Appetizer, Dinner, Lunch Recipe Keys: C Crispy D Delicious High Protein Quick Meals Tasty

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

Scale

1/2x 1x 2x 3x

• 300 g Chicken thighs Boneles

• 4 tbsp Sake

• 1 tbsp Sugar

• 4 tbsp Soy sauce (Dark soy sauce or tamari)

• 2 tbsp Garlic

• 1 tbsp Ginger

• 200 g Potato starch

• Vegetable oil

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!

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