Crispy Authentic Japanese Fried Chicken Karaage (Print Version)
Authentic Japanese Fried Chicken Karaage: Make crispy, juicy fried chicken at home with my easy, personal recipe and honest tips.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Japanese
Dietary: Dairy-Free
# Ingredients:
→ Chicken & Marinade Base
01 -
1.5 lbs (about 680g) boneless, skin-on chicken thighs, cut into 1.5-2 inch pieces
02 -
2 tbsp fresh ginger, grated
03 -
2 cloves garlic, minced
04 -
1/4 cup soy sauce (low-sodium preferred)
05 -
2 tbsp sake
06 -
1 tbsp mirin
→ Coating & Frying Essentials
07 -
1/2 cup potato starch (or cornstarch)
08 -
4-5 cups neutral oil (canola, vegetable, or peanut) for deep frying
→ Serving & Garnish Ideas
09 -
Lemon wedges, for serving
10 -
Kewpie mayonnaise (optional, for dipping)
11 -
Flaky sea salt (optional, for sprinkling)
# Instructions:
01 -
First things first, let's get that chicken soaking up all the good stuff. Cut your boneless, skin-on chicken thighs into bite-sized pieces, maybe 1.5 to 2 inches. In a bowl, whisk together the grated ginger, minced garlic, soy sauce, sake, and mirin. Add the chicken pieces, making sure each one is coated. Now, the hard part: cover it and pop it in the fridge for at least 30 minutes, but honestly, 2-3 hours or even overnight gives you the best flavor for your Karaage. This is where I always get impatient!
02 -
When you're ready to fry, take the chicken out of the fridge and let it come to room temperature for about 15-20 minutes. This helps it cook more evenly. While it's warming up, set up your dredging station. Pour the potato starch into a shallow dish. You'll want to work in batches to avoid overcrowding. I always make sure I have a wire rack ready over a baking sheet for draining, because soggy fried chicken is just, well, a tragedy.
03 -
Now, for the coating! Take each piece of marinated chicken and dredge it thoroughly in the potato starch, pressing gently to make sure it's completely covered. Shake off any excess starch. You want a light, even coating, not a thick, pasty one. I find putting them on a separate plate for a few minutes after coating helps the starch adhere better. This step is crucial for that signature crispy texture of your Karaage.
04 -
Heat your neutral oil in a large, heavy-bottomed pot or Dutch oven to about 340°F (170°C). Don't overcrowd the pot; fry in batches! Carefully drop the coated chicken pieces into the hot oil. Fry them for about 2-3 minutes, until they're lightly golden and cooked through. They won't be super crispy yet, but that's okay! Remove them with a spider or slotted spoon and place them on your wire rack to drain. The smell in the kitchen right now? Oh my goodness!
05 -
This is the secret weapon for wonderfully crispy Authentic Japanese Fried Chicken Karaage! Once all your chicken has had its first fry and rested for a few minutes, increase the oil temperature to 375°F (190°C). Now, drop the chicken back in for a second fry, again in batches. This time, fry for another 1-2 minutes, until they're a deep golden brown and wonderfully crisp. You’ll hear and see the difference – that glorious crunch is developing!
06 -
Carefully remove the perfectly fried chicken from the oil and place it back on the wire rack to drain any excess oil. Resist the urge to stack them, or they'll lose their crispness! I usually sprinkle a tiny pinch of flaky sea salt over them right as they come out of the oil – it just makes everything pop. Serve your delicious Karaage immediately, while it's hot and gloriously crunchy. Trust me, it's hard to wait, but so worth it!
# Notes:
01 -
Don't overcrowd the pot when frying; it drops the oil temperature and leads to soggy chicken.
02 -
For extra tender chicken, marinate overnight – it really makes a difference, I swear!
# Equipment Needed:
01 -
Large heavy-bottomed pot or Dutch oven
02 -
Deep-fry thermometer
03 -
Wire rack
04 -
Spider or slotted spoon
05 -
Large bowl
06 -
Shallow dish