Karaage Chicken (Japanese Fried Chicken)

Introducing the iconic Chicken Karaage, Japan’s take on fried chicken, and it’s something that keeps me coming back for more.

Picture this: Crispy, bite-sized golden bites of chicken with an umami marinade, flavored with hints of garlic, ginger, and authentic Japanese seasonings. Now imagine that deliciousness encased in a feather-light, ultra-crispy shell.

There my friends is Japan’s beloved fried chicken! Karaage Chicken!! Perfectly balanced, crispy, delicious. Trust me, once you try it, there’s no going back!

Fried chicken is universally considered the ultimate comfort food. Who wouldn’t like to bite into perfectly cooked crispy fried chicken?

This Japanese version is a very popular street food, and is on the regular menu rotation in many households.

The next time you crave fried chicken, try these Japanese flavorings and cooking techniques. You are going to love this super simple appetizer, or relatively quick dinner recipe.

What is Karaage?

Karaage is a popular Japanese cooking technique where ingredients are marinated and then deep-fried to golden perfection. The word “Karaage” (唐揚げ) translates to “Chinese fry,” referring to its historical roots in Chinese cuisine, though it has evolved to become distinctly Japanese.

In my marinade, I usually use soy sauce, sake, mirin, and some fresh garlic and ginger. Instead of heavier flours, I go for potato starch or corn starch for the coating. This makes the chicken lighter and crispier than the fried chicken you might be used to.

Fried chicken got really popular in Japan after World War II, and Karaage became Japan’s unique take on it with its lighter coating and tasty marinade.

Whether served as a snack, appetizer, or main course, Karaage is incredibly versatile. In Japan, it’s a popular izakaya (Japanese pub) dish, very common street food, a convenient bento box item, and a beloved comfort food.

Ingredient Needed

Chicken Thighs – I love to use boneless and skinless chicken thighs, but skin-on boneless chicken thighs adds extra flavor and crispiness. Your call! I do not recommend using chicken breasts, as they would not be as moist and juicy as chicken thigh bites.

Salt & Black Pepper – Simple seasonings.

Ginger & Garlic – The aromatic duo that gives the marinade its kick.

Soy Sauce – This is where your umami goodness comes from.

Sake – Adds a unique taste to the marinade. Substitutions like Chinese rice wine or dry sherry work, but will slightly alter the authentic flavor.

Mirin – A sweet Japanese rice wine that balances out the saltiness of the soy sauce.

Cornstarch – The secret to that irresistible, light-as-air crispy coating. If you find potato starch, feel free to use it as that’s more traditional.

Oil – Neutral oils like canola or vegetable oil are perfect for frying.

To Serve:

Lemon Wedges – A squeeze of lemon adds some tang to the fried chicken.

Japanese Kewpie Mayonnaise/Sriracha Mayo – Either option pairs gorgeously.

Greens like Lettuce – For a refreshing crunch and to make the dish look even more inviting! I like to wrap the Karaage Chicken in lettuce like chicken lettuce wraps.

Japanese Fried Chicken Recipe

1. Marinate the chicken: I pat the chicken pieces dry with a paper towel and sprinkle salt and black pepper over them. I mix everything well. Then, I add in the minced garlic and grated ginger, followed by pouring in the soy sauce, mirin, and sake.

I make sure all the pieces are well-coated with the marinade. Then, I cover the bowl with cling wrap and refrigerate it for 1 to 4 hours to let the flavors really sink in.

2. Dredge the chicken: I bring the marinated chicken to room temperature. Then, I generously coat each piece of chicken in cornstarch, making sure to shake off any excess.

I place the coated pieces on a dish or baking sheet, getting them ready for frying.

3. Fry: I preheat the oil in a deep pot to 325°F, making sure the oil depth is about 1¼-1½ inches. I fry the chicken in batches for 5-6 minutes, or until each piece reaches an internal temperature of 165°F and turns golden brown. This ensures the chicken is both safe to eat and deliciously crispy.

I make sure not to overcrowd the pot and fry the chicken in batches for even cooking. After frying, I place the chicken on a paper towel-lined plate and let it rest for 3-4 minutes to drain off any excess oil.

How to Serve Karaage Chicken

I give the chicken bites a sprinkle of coarse salt right after frying to enhance their flavor. I serve them with a few lemon wedges. To balance the meal, I like to add some fresh greens on the side – butter lettuce, shredded cabbage, or even some microgreens work great.

And don’t forget the sauce! Kaarage is commonly served with Kewpie mayo, but today I am going with Sriracha Mayo for a little kick. Yum Yum Sauce would also go great.

Another great option for a little more substantial meal is in a rice bowl. Place your fried chicken pieces on top of a bed of steamed jasmine or sushi rice. Add some veggies like edamame, shredded carrots, or cucumber slices. You can drizzle a little Teriyaki Sauce and sprinkle some sesame seeds or furikake for added flavor and color.

Alpana’s Tips

• Uniform Chicken Pieces: I cut the chicken thighs into uniform pieces so they cook evenly at the same time.
• Longer Marinade: I aim for at least an hour of marination, but the longer (up to 4 hours), the better the flavor and tenderness.
• Sake: I use sake, a Japanese rice wine, in the marinade because it adds flavor and helps tenderize the chicken. If I’m out of sake, I substitute it with Chinese rice wine or dry sherry. You can omit it altogether if not available.
• Cornstarch is Key: Cornstarch gives you that ultra-crispy, light coating that’s essential for Karaage. You can use potato starch if you can find it in your local store.
• Dredge the Chicken Well: I make sure to dredge the chicken well in cornstarch. This step is crucial for achieving that crunch Karaage is known for. I always shake off any excess before frying.
• Perfect Oil Temp: Maintaining the perfect oil temperature at a steady 325°F is important. If the oil is too hot, it’ll burn the chicken; too cold, and the chicken will soak up too much oil. If you don’t have a thermometer, insert a wooden chopstick into the oil. When small bubbles start to appear around the tip, it’s hot enough.
• Small Batches: I fry in small batches to keep the oil temperature stable, ensuring each piece comes out golden and crisp. Overcrowding while frying can lead to a decrease in oil temperature.
• Internal Temp: I use a food thermometer to make sure the chicken reaches an internal temperature of 165°F for safety.
• Drain Properly: After frying, I drain the chicken on a wire rack or a paper towel-lined dish to keep the crispiness intact. I let it rest for 3-4 minutes before serving to ensure the best texture.

To Double Fry or Not To Double Fry?

The double-fry technique is a topic of much debate when it comes to achieving that perfect crunch. For Karaage, however, double frying isn’t traditionally necessary. The potato starch or cornstarch coating usually deliver a satisfying crunch without the need for a second dip in the fryer.

That said, if you’re after an extra-crispy exterior, a double fry can help you achieve that. Here’s how I do it:

1. First Fry: I fry the chicken until it’s just cooked through, which takes about 4 minutes, then I remove it and let it drain.
2. Rest: Next, I let the chicken sit for a few minutes, about 3-4 minutes. This resting period helps the coating set and stick better.
3. Second Fry: Finally, I add the chicken back to the hot oil for a second, shorter fry. I fry it for about 1 minute, or until it turns a deep golden brown. This second fry really amps up the crunch.

What can I do with leftover Karaage?

There are brilliant ways to repurpose Karaage for secondary meals. I like to use it in my Sesame Chicken, Sweet and Sour Chicken, Orange Chicken, or General Tso’s Chicken.

And there you have it, folks, the ultimate guide to mastering how to cook Karaage Chicken! From the perfect marinade to the crispiest fry, you’re now all set to impress.

So go ahead, treat yourself and your loved ones to a batch of my irresistibly crunchy and flavorful treat… Japanese Fried Chicken!!

Karaage Chicken, on our Gypsy Plate… enjoy!

More great Japanese recipes:
Japanese Beef Curry
Katsu Pork
Hibachi Chicken
Teriyaki Chicken
Katsudon
Katsu Curry

Karaage Chicken (Japanese Fried Chicken)

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

My Karaage (Japanese Fried Chicken) is super crispy and juicy, plus it's incredibly flavorful thanks to the marinade.

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Ingredients

• 4 boneless, skinless chicken thighs (see note 1)
• ½ tsp salt
• ¼ tsp black pepper
• 2 tsp grated ginger
• 2 garlic cloves, minced
• 1 Tbsp soy sauce
• 1 Tbsp sake (see note 2)
• 1 Tbsp mirin
• ½ cup cornstarch
• oil for deep frying

To Serve

• Lemon wedges
• Japanese kewpie mayonnaise or sriracha mayo
• some greens like lettuce leaves

Instructions

1. Pat chicken pieces dry with paper towel. Place them in a bowl and season them with salt and pepper, and mix well.
2. Add in minced garlic and grated ginger along with soy sauce, mirin and sake. Mix well so all the pieces get well coated with the marinade. Wrap bowl with cling wrap and marinate in the refrigerator for at least 1 hour, or up to 4 hours.
3. 30 minutes prior to frying, remove the chicken from the refrigerator to come to room temperature.
4. Heat enough oil in a deep pot or pan to 325°F (see note 3).The depth of the oil should be about 1¼-1½ inches.
5. While you wait for the oil to heat up, dredge the marinated chicken (shake off excess marinade) in cornstarch to coat each piece evenly from all sides, and set the pieces of coated chicken on a dish or baking sheet.
6. When the oil is ready, fry the coated chicken in batches for about 5-6 minutes, or until internal temperature reaches 165°F, and chicken is golden crispy brown. Don't overcrowd the pot, cook in batches. Keep moving the pieces from time to time as to fry evenly from all sides. Remove the fried chicken to a paper towel lined dish and rest for 3-4 minutes.
7. Serve with a few sprinkles of coarse salt along with Japanese kewpie mayonnaise or sriracha mayo, lemon wedges, and greens like butter lettuce.

Notes

1. Using skin on boneless thighs is excellent for this recipe, if you want crispy fried skin on chicken. They are hard to find. You can cut the pieces out of bone-in chicken. Chicken breast is not recommended for this recipe.
2. Sake is a Japanese rice wine, which not only adds flavor to the marinade, but also help tenderize the chicken. You can find this in the Asian section of some supermarkets or in Asian grocery stores. If you don't have, sub it with Chinese rice wine, dry sherry, or simply omit it.
3. A good thermometer is great to check the temperature of the hot oil. If you don‘t have an instant read thermometer, insert a wooden chopstick into the oil. When small bubbles start to appear around the tip, the oil is hot enough to fry the chicken.
4. Cut the chicken thighs into uniform pieces so they cook evenly at the same time.
5. To maintain the temperature of the oil, do not overcrowd the pan with too many chicken pieces. Cook in batches, with no more than 6-7 chicken pieces at once.
6. Leftovers: Let the Karaage come to room temperature before storing to prevent condensation, which can make it soggy. Store it in an airtight container, then refrigerate for up to 3-4 days.

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 364Total Fat 17gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 13gCholesterol 139mgSodium 771mgCarbohydrates 23gFiber 3gSugar 3gProtein 30g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.