Packed with umami, karaage chicken is Japan’s answer to the perfect fried bite. This dish pairs beautifully with Cucumber Radish Salad and Chicken Salad With Canned Chicken, balancing its rich crunch with fresh, bright flavors.
Mastering karaage means embracing a double-fry technique, ensuring a shatteringly crisp exterior while keeping the inside juicy. The marinade—ginger, garlic, soy sauce, and sake—infuses deep, savory notes, creating layers of complexity in every bite.
Whether you’re meal-prepping or hosting a casual dinner, this dish delivers bold yet comforting flavors. Once you taste its crispy perfection, you’ll see why it’s a staple in Japanese home cooking.
What Makes This Recipe Special?
- A Taste of Japan at Home – Inspired by the izakaya scene, this dish brings authentic flavors to your kitchen with simple ingredients and techniques.
- Crispy Yet Juicy Perfection – The double-fry method creates an ultra-crunchy coating while locking in moisture for tender, flavorful bites.
- Endless Pairing Possibilities – Enjoy it with fresh sides like Cucumber Radish Salad, or get creative by adding it to sandwiches, wraps, or rice bowls.
- Quick and Easy Prep – The marinade does the heavy lifting, and frying in batches ensures even cooking with restaurant-quality results.
- Simply Delicious – The balance of crispy texture, umami depth, and a hint of citrus makes every bite pure satisfaction.
Karaage Chicken Recipe
Karaage chicken is a flavorful, crispy Japanese fried chicken dish. The chicken is marinated in a savory sauce, coated in corn flour, and fried twice for a golden, crunchy exterior with a juicy interior. Serve with shredded lettuce and parsley for garnish.
Equipment
- Deep pot or frying pan
- Ziplock bag or mixing bowl
- Paper towels
- Frying thermometer
- Tongs or a slotted spoon
- Bowl for coating chicken with corn flour
Ingredients
Marinade
- 1 tbsp cooking sake
- 1 tbsp soy sauce
- 2 tsp freshly grated ginger, including juice
- ½ tsp mirin
Chicken
- 20 g corn flour/cornstarch
- 350 g chicken thigh fillets
- Vegetable oil for deep frying
Garnish
- Sprigs of parsley
- Shredded lettuce or cabbage
Instructions
Step 1: Pat the chicken dry with paper towels.
Step 2: Combine the chicken and marinade ingredients in a ziplock bag or bowl, massaging it well to coat the chicken.
Step 3: Marinate for 30 minutes to 1 hour.
Step 4: Heat oil in a deep pot or pan to 160°C/320°F.
Step 5: The oil should be 3-4cm/1¼-1½” deep.
Step 6: Drain excess marinade from the chicken, then place the chicken pieces on paper towels to remove excess liquid.
Step 7: Coat the chicken in corn flour by placing it in a bowl and turning each piece.
Step 8: Fry the chicken in batches for about 2.5-3 minutes, moving it around occasionally to prevent sticking.
Step 9: Remove the chicken and rest on paper towels for 3-4 minutes.
Step 10: Skim any crumbs from the oil and raise the temperature to 190-200°C/374-392°F.
Step 11: Fry the chicken again for 30 seconds to 1 minute until golden and crispy.
Step 12: Repeat for the remaining chicken.
Step 13: Serve immediately with shredded lettuce and parsley.
Karaage Chicken Recipe
Equipment
- Deep pot or frying pan
- Ziplock bag or mixing bowl
- Paper towels
- Frying thermometer
- Tongs or slotted spoon
- Bowl for coating chicken with corn flour
Ingredients
Marinade
- 1 tbsp cooking sake
- 1 tbsp soy sauce
- 2 tsp freshly grated ginger including juice
- ½ tsp mirin
Chicken
- 20 g corn flour / cornstarch
- 350 g chicken thigh fillets
- Vegetable oil for deep frying
Garnish
- Sprigs of parsley
- Shredded lettuce or cabbage
Instructions
- Pat the chicken dry with paper towels.
- Combine the chicken and marinade ingredients in a ziplock bag or bowl, massaging it well to coat the chicken.
- Marinate for 30 minutes to 1 hour.
- Heat oil in a deep pot or pan to 160°C/320°F.
- The oil should be 3-4cm/1¼-1½” deep.
- Drain excess marinade from the chicken, then place the chicken pieces on paper towels to remove excess liquid.
- Coat the chicken in corn flour by placing it in a bowl and turning each piece.
- Fry the chicken in batches for about 2.5-3 minutes, moving it around occasionally to prevent sticking.
- Remove the chicken and rest on paper towels for 3-4 minutes.
- Skim any crumbs from the oil and raise the temperature to 190-200°C/374-392°F.
- Fry the chicken again for 30 seconds to 1 minute until golden and crispy.
- Repeat for the remaining chicken.
- Serve immediately with shredded lettuce and parsley.
Notes
- For extra crispiness, ensure the oil temperature is consistent throughout frying.
- Use fresh chicken thighs for juicier results.
- Avoid overcrowding the pan when frying to maintain the proper oil temperature.
- Serve karaage with a dipping sauce like soy sauce or mayo for added flavor.
| Nutrition | Value |
| Calories | 523kcal |
| Carbohydrates | 9.4g |
| Fibre | 0.8g |
| Fat | 40g |
| Protein | 30g |
| Cholesterol | 166g |
