Chicken Karaage (Crispy Japanese Fried Chicken)
Crispy chicken karaage with a light coating and juicy inside. This Japanese fried chicken uses a simple marinade and double fry for the best texture. Easy to make at home and perfect served with lemon wedges and dipping sauces.
Servings: 6
Calories: 320kcal
Ingredients
- 1½ lb boneless chicken thighs skin-on chicken thighs (about 4 thighs, 1.5 to 1.75 lbs)
- 1½ teaspoon salt
- ¼ teaspoon ground black pepper
For the Marinade
- 2 tablespoon soy sauce
- 1 clove garlic finely minced
- 1 teaspoon fresh grated ginger
- 1 teaspoon sugar
- 2 tablespoon Sake or any dry white cooking wine (both are optional if you prefer no alcohol)
- 1 teaspoon toasted sesame oil
For Deep-Frying
- 4 cups vegetable oil (Most of the oil is not absorbed—only about ⅓ to ½ cup total is used during frying.)
- ½ cup cornstarch or potato starch for even more crunch
- ¼ cup all-purpose flour
For Serving (optional)
- lemon wedges
- Japanese Yum Yum Sauce or mayonnaise
- shichimi togarashi Japanese seven spice
Instructions
Prepare the chicken
- Cut the chicken thighs into bite-sized pieces and season lightly with salt and pepper.1½ lb boneless chicken thighs , 1½ teaspoon salt, ¼ teaspoon ground black pepper
Make the marinade
- In a bowl, combine soy sauce, garlic, ginger, Mirin, and the sesame oil. Add the chicken and toss to coat.2 tablespoon soy sauce, 1 clove garlic, 1 teaspoon fresh grated ginger, 1 teaspoon sugar, 1 teaspoon toasted sesame oil
Marinate
- Cover and refrigerate for 30 minutes to 1 hour; you can also prepare the night before an let it marinate overnight.
Coat the chicken
- Remove the chicken from the marinade and let any excess drip off. Add the cornstarch and flour to the bowl of chicken and toss to lightly coat each piece of chicken, shaking off any excess.½ cup cornstarch, ¼ cup all-purpose flour
- Refrigerate the coated chicken for 20 to 30 minutes while you heat the oil.
Heat the oil
- Add 1 to 1 ½ inches of oil to a heavy pot or deep skillet and heat it to 325°F.4 cups vegetable oil
First fry
- Working in small batches, fry the chicken for 2 to 3 minutes until pale golden and just cooked through. Do not overcrowd the pan.
- Transfer the chicken to a rack or paper towel-lined platter and let it rest for 3 minutes.
Second fry
- Increase the oil temperature to 350°F. Fry the chicken a second time for 45 to 60 seconds, until deeply golden and crisp. Serve hot with lemon wedges and dipping sauces.
Drain and serve
- Transfer to a rack or paper towels. Serve hot with lemon wedges and Japanese Yum Yum dipping sauce, Yakiniku sauce, and garnish with Shichimi Togarashi (Japanese Seven Spice).lemon wedges, Japanese Yum Yum Sauce, shichimi togarashi
Notes
- Cut evenly: Keep the chicken pieces similar in size so they cook at the same rate.
- Rest the coating: Let the coated chicken sit for 20 to 30 minutes so the coating sticks better during frying.
- Fry in batches: Don’t crowd the pan, or the oil temperature will drop and the coating won’t stay crisp.
- Maintain oil temperature: Fry at about 325°F for the first fry and 350°F for the second so the coating crisps instead of absorbing oil.
- Double fry for best texture: The first fry cooks the chicken, and the second fry crisps the outside.
- Use a rack if possible: Let the chicken drain on a rack so air can circulate and keep it crisp.
Nutrition
Calories: 320kcal | Carbohydrates: 10g | Protein: 23g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 108mg | Sodium: 657mg | Potassium: 295mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 28IU | Vitamin C: 0.2mg | Calcium: 13mg | Iron: 1mg
