Name: Chicken Karaage
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 lb 450g boneless chicken thighs, cut into bite-sized pieces; ¼ cup 60ml soy sauce; 2 tbsp 30ml sake or rice wine; 1 tbsp grated fresh ginger; 2 cloves garlic (grated); ½ cup 60g potato starch or cornstarch; Vegetable oil for frying (about 4 cups/1L for deep frying); Lemon wedges for serving (optional)

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Discover the crispy, juicy delight of Chicken Karaage, Japan’s iconic fried chicken that’s perfect for any occasion. These golden bites, marinated with soy, ginger, and garlic, fry up irresistibly crunchy. Try this crispy chicken recipe for a flavor-packed dish that disappears fast!

Why You’ll Love This Recipe

Crispy Perfection: Double frying creates a golden crust for this fried chicken.
Umami Flavor: Soy and ginger marinade infuses this crispy chicken with depth.
Versatile Dish: Serve as an appetizer or main with this fried chicken.
Quick Prep: Simple ingredients for a fast Chicken Karaage recipe.
Crowd-Pleaser: Perfect for parties or cozy dinners with this crispy chicken.

Ingredients for Chicken Karaage

Here’s what you’ll need for this crispy chicken (serves 4–6):

1 lb (450g) boneless chicken thighs, cut into bite-sized pieces
¼ cup (60ml) soy sauce
2 tbsp (30ml) sake or rice wine
1 tbsp grated fresh ginger
2 cloves garlic, grated
½ cup (60g) potato starch or cornstarch
Vegetable oil for frying (about 4 cups/1L for deep frying)
Lemon wedges for serving (optional)

Equipment

Medium mixing bowl
Deep pan or fryer
Wire rack or paper towels
Tongs or slotted spoon
Thermometer (optional)
Measuring cups and spoons

Ingredient Tips

Chicken Thighs: Thighs stay juicy in this fried chicken; breast works but may dry out.
Potato Starch: Preferred for a light, crispy crust in this crispy chicken.
Sake: Adds tenderness; substitute with dry sherry if needed for this fried chicken.
Ginger and Garlic: Grate fresh for bold flavor in this crispy chicken.
Oil: Use neutral oils like canola for clean frying in this fried chicken.

Directions for Chicken Karaage

Let’s make this irresistible Chicken Karaage!

Marinate Chicken

In a medium bowl, I mix ¼ cup soy sauce, 2 tbsp sake, 1 tbsp grated ginger, and 2 grated garlic cloves. I add 1 lb chicken thigh pieces, coating well, cover, and refrigerate for 30 minutes to 2 hours for deep flavor in this crispy chicken.

Coat Chicken

I remove the chicken from the marinade and pat dry with paper towels. I toss the pieces in ½ cup potato starch, ensuring a light, even coating, and shake off excess for this fried Chicken Karaage.

Heat Oil

I pour 4 cups vegetable oil into a deep pan, heating to 340°F (170°C). If no thermometer, I test by dropping a pinch of starch; it should sizzle gently for this crispy chicken.

First Fry

In batches, I fry the chicken for 3–4 minutes until light golden, transferring to a wire rack or paper towels. This step cooks the chicken for this fried chicken.

Second Fry

I increase the oil temperature to 375°F (190°C) and fry the chicken again for 1–2 minutes until golden and extra crispy. I drain on a wire rack for this Chicken Karaage.

Serve

I serve the crispy chicken hot with lemon wedges and optional dipping sauces like spicy mayo or ponzu for this fried chicken.

Nutrition

Prep Time: 15 minutes
Cook Time: 10–15 minutes
Total Time: ~ 30-minute
Servings: 4–6 (about 3–4 pieces per serving)
Calories: ~300–350 kcal per serving
Macros per Serving: 10g carbs, 20g protein, 20g fat, 0g fiber

Variations for Chicken Karaage

Try these twists on this crispy chicken recipe:

Spicy Kick: Add ½ tsp chili flakes to the marinade for a fiery Japanese Fried Chicken.
Sesame Flavor: Mix 1 tbsp toasted sesame seeds into the starch for this fried chicken.
Citrus Zest: Add 1 tsp yuzu or orange zest to the marinade for a zesty crispy chicken.
Baked Option: Brush with oil and bake at 425°F (220°C) for 20–25 minutes, flipping halfway, for a lighter fried chicken.
Herb Infusion: Include 1 tsp chopped shiso leaves in the marinade for this crispy chicken.

Serving Ideas:

Pair with steamed rice and shredded cabbage for a balanced meal.
Serve with pickled vegetables for a tangy contrast.
Enjoy with green tea or a light beer for authenticity.

Storage

I store this fried chicken in an airtight container in the fridge for up to 3 days. To reheat, I use an oven or air fryer at 350°F (175°C) for 5–7 minutes to restore crispiness. For freezing, I freeze after the first fry, cool, and store in a freezer bag for up to 2 months, frying again at 375°F from frozen.

Serving Tips

Presentation: Serve this Chicken Karaage on a platter for vibrant appeal.
Garnish: Add lemon wedges or a sprinkle of sesame seeds for flair in this crispy chicken.
Pairing: Pair with rice or ponzu to complement the fried chicken.
Portion Size: 3–4 pieces per person as an appetizer or main.
Occasions: Ideal for parties, game nights, or cozy dinners.

FAQs About Chicken Karaage

Here are answers to some common questions about Chicken Karaage:

How do I keep this crispy chicken crunchy?
Double fry at 340°F then 375°F and drain on a rack for Chicken Karaage.

Can I freeze this fried chicken?
Freeze after the first fry, then fry again from frozen at 375°F for this crispy chicken.

Can I bake this crispy chicken instead of frying?
Bake at 425°F with oil, flipping halfway, for a lighter Chicken Karaage.

What’s the difference between potato starch and cornstarch for this fried chicken?
Potato starch gives a lighter crust, while cornstarch is denser in this crispy chicken.

Is this crispy chicken spicy?
Not typically, but add chili flakes for a spicy Chicken Karaage.

More Chicken Recipes

Conclusion

Chicken Karaage is a golden, crispy delight that brings Japanese flair to your table. This fried chicken recipe is a must-try. Make this crispy chicken, share with loved ones, and enjoy the umami-packed flavors!

Chicken Karaage

Crispy, golden, and deeply flavorful, Chicken Karaage is a Japanese fried chicken dish marinated in soy, garlic, and ginger, then fried twice for maximum crunch. It makes the perfect snack, party dish, or quick dinner with a side of rice and shredded cabbage.

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Prep Time 15

Cook Time 15

Total Time 30

Course Appetizer

Cuisine American

Servings 4 servings

Calories 300 kcal

Ingredients

1 lb 450g boneless chicken thighs, cut into bite-sized pieces
¼ cup 60ml soy sauce
2 tbsp 30ml sake or rice wine
1 tbsp grated fresh ginger
2 cloves garlic grated
½ cup 60g potato starch or cornstarch
Vegetable oil for frying about 4 cups/1L for deep frying
Lemon wedges for serving optional