Quick & Easy Karaage (Japanese Fried Chicken)

Quick & Easy Karaage (Japanese Fried Chicken)

Karaage (Japanese Fried Chicken). Deliciously ultra crispy chicken that is tender, juicy and flavourful thanks to the marinade. A dish that is easy to make as an appetizer, side or main.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Appetizer, Main Course

Cuisine Japanese

Servings

Calories per serving 401 kcal

Ingredients

1 lb boneless chicken thighs feel free to use skin-on thighs too for even better results!
2 cups Vegetable oil or any neutral oil
1 cup Potato Starch or cornstarch/rice flour or tapioca starch
1 lemon to serve with (highly recommended!)

Marinade:

1 tablespoon Sake or sub with Dry Sherry Wine or rice vinegar
1 teaspoon white granulated sugar
1 tablespoon mirin
2 tablespoon regular soy sauce not dark soy sauce
1 tablespoon Ginger grated
1 teaspoon Garlic grated
¼ teaspoon Black pepper

Instructions

Dice chicken thighs into bite size pieces, about 1.5-inch pieces. If you have skin on thighs, leave the skin on. Transfer cubed chicken to a large bowl.
To your large bowl of diced chicken, add Marinade ingredients as listed. Massage marinade into meat until well combined. Tip: For best results, you may let this marinate for 15 minutes.
Into another large mixing bowl, add potato starch. Dredge a few pieces of marinated chicken into the starch until well coated. Repeat this process until all pieces are coated. Transfer the coated chicken to a large plate or baking sheet lined with parchment paper.
In a deep frying pan (or wok) on medium high heat, add vegetable oil or any neutral frying oil. Oil temperature should be around 350 degrees F on an instant-read thermometer. To check if oil is hot enough using digital instant read thermometer or place a wooden chopstick into the oil and look for bubbles.
Fry your chicken in a few small batches. Spreading the pieces apart. Fry on chicken each side until golden crispy brown, about 3-4 minutes total cooking time. Note: Chicken can be safely consumed at an internal temperature of 165 F or until juices run clear.
Transfer fried chicken to a wire rack or a large plate with paper towels to allow excess oil drip off or get absorbed. Repeat step for remaining batches.
Serve and enjoy with a squeeze of fresh lemon juice!

Notes

Storage

This dish is best consumed same day for a crispy texture. However, it can last up to 4 days stored in an airtight container in the fridge. To reheat, air fry or bake at 350 degrees for 5-6 minutes until warm.

Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!

Suggested Equipment & Products

Nutrition