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!
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
300g Chicken thighs Boneles
4tbsp Sake
1tbsp Sugar
4tbsp Soy sauce (Dark soy sauce or tamari)
2tbsp Garlic
1tbsp Ginger
200g Potato starch
Vegetable oil
Instructions
1
Prepare the MarinadeIn 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 OilHeat oil in a deep pan to 180-196°C (356-385°F).
3
Coat the ChickenCoat 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 CrunchFry 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 EnjoyServe 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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Serve hot with a side of Japanese mayo and a lemon wedge.