February 22, 2024

JAPANESE KARAAGE FRIED CHICKEN

These crispy Japanese karaage fried chicken will make you say goodbye to takeout chicken once you’ve experienced the delectable delight of it . This Japanese twist on fried chicken, inspired by Chinese recipes, delivers irresistible crunch and flavor. Whether served alongside a squeeze of lemon or paired with kewpie mayo, it’s an izakaya and bento box favorite that’s perfect hot or cold. Quick and easy to prepare, this recipe yields fantastic results, making it ideal for parties, New Year’s gatherings, or any occasion worth celebrating.

ABOUT KARAAGE

While many associate karaage with Japanese-style fried chicken, it’s essential to understand its broader definition. The term “karaage” actually refers to deep-fried food, whether coated with flour or not, and doesn’t necessarily have to involve chicken. In Japanese, “karaage” specifically denotes fried chicken (“tori no karaage”), clarifying that it’s chicken being used. Originally, karaage referred to deep-fried meat or fish without marination, a cooking technique introduced from China during the early Edo period. The term “kara” in “karaage” originates from the word for China, “tou,” but can also be read as “kara” in combination with other characters. If the meat or fish is marinated before being coated with cornflour, it’s known as “tatsuta age.” Karaage, however, has a more ambiguous definition, allowing for deep-frying with or without flavoring and without the necessity of flour coating, which can be any type of flour. While chicken is the most commonly used ingredient for karaage, the term encompasses a broader range of possibilities.

INGREDIENTS YOU WILL NEED:

Making Karaage Chicken is a very easy with just a few basic Japanese pantry ingredients for the marinade.

Chicken thigh fillet or chicken breasts
Cornstarch / corn flour
Vegetable oil for frying

Sometimes, I go for thigh fillets with the skin on, but other times, I prefer skinless fillets (as shown in the video). While you can substitute thigh fillets with breast fillets, keep in mind that the cooked chicken might turn out slightly drier. For coating the chicken pieces, I used corn flour/cornstarch this time, but plain flour works just as well. You can also try a mix of equal parts corn flour and plain flour for a lighter coating when deep-fried.

For the Marinade:

Soy sauce
Ginger
Garlic
Salt and pepper
Eggs
Flour

HOW TO MAKE THESE CRISPY KARAAGE CHICKEN

In a large bowl, whisk together the ginger, garlic, soy sauce, pepper and salt.
Add in the chicken breasts or thighs and coat it in the marinade.
Let the chicken sit in the fridge at least 30 minutes.
Add the cornstarch to a bowl. Then gradually add in 1 tbsp of water and mix until it crumbles. Keep repeating the step for about 8 times till half of the cornstarch is formed into crumbles.
Once the chicken is marinated, add the flour and egg to the chicken and mix well.
Press the chicken into the cornstarch mixture and shake off any excess.
Heat the vegetable oil to 180 degrees. ( Use a thermometer to do so )
Gently add in the chicken and fry for about 2-3 minutes until the outside is slightly golden.
Transfer the chicken to a wire rack to drain excess oil.
After the first fry, let the oil heat up to 200 degrees. Then add the chicken again in the oil for a second fry for about 1-2 minutes.
Transfer to a wire rack and let it drain the excess oil.
Serve the chicken while still hot!

THE SECRET TO CRISPY KARAAGE FRIED CHICKEN

Achieving perfect Karaage Chicken requires a double-frying technique for that ideal crunchy exterior and juicy interior.

Begin by deep-frying the chicken pieces at a lower temperature (around 160-180°C/320-329°F). This initial frying cooks the chicken nearly through without excessive browning.
Allow the chicken to rest for 3-4 minutes, allowing residual heat to finish cooking the meat.
For the second fry, increase the oil temperature to about 190-200°C/374-392°F. This step crisps up the exterior, ensuring the chicken remains crunchy and golden brown while maintaining its juicy interior.

By following this double-frying method, you’ll achieve the perfect balance of textures in your Karaage Chicken every time.

If you’ve given this recipe a try and it won you over, please share your thoughts by leaving a rating and comment below! If you have any questions about this recipe, don’t hesitate to ask – I’m here to help and will respond promptly.

To see more recipes and behind-the-scenes, follow along on Youtube,Instagram&Tiktok!

CRISPY JAPANESE KARAAGE FRIED CHICKEN

Bakeanna Recipes

Say goodbye to takeout chicken once you've experienced the delectable delight of karaage chicken. This Japanese twist on fried chicken, inspired by Chinese recipes, delivers irresistible crunch and flavor. Whether served alongside a squeeze of lemon or paired with kewpie mayo, it's an izakaya and bento box favorite that's perfect hot or cold. Quick and easy to prepare, this recipe yields fantastic results, making it ideal for parties, New Year's gatherings, or any occasion worth celebrating.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Appetizer

Cuisine ASIAN, Japanese

Servings 4 SERVINGS

Calories 400 kcal

Ingredients

FOR THE CHICKEN

3 boneless chicken breasts cut into cubes
2 tsp ginger powder
1 garlic clove finely minced
3 tbsp soy sauce
Salt and pepper
1 cup cornstarch
1/4 cup flour
1 egg
Frying oil

FOR THE GARLIC LEMON DIP

1/4 cup kewpie mayo
1 tsp lemon juice
1 tsp garlic powder
1/4 tsp salt

Instructions

FOR THE CHICKEN

Prepare the chicken marinade by whisking together ginger, garlic, soy sauce, black pepper, and salt in a large bowl. Add chicken breasts, ensuring they're well-coated, then cover with plastic wrap and refrigerate for at least 30 minutes, preferably overnight for maximum flavor.
Create the cornstarch crumble by adding cornstarch to a shallow bowl. Gradually mix in 1 tbsp. of water at a time until crumbles form, repeating this step around 8 times until half the cornstarch is transformed.
Once the chicken is marinated, add flour and egg, mixing thoroughly. Lightly press chicken into the cornstarch crumble, shaking off excess, then transfer to a wire rack.
Heat 4 cups of oil to 350°F. For the first-fry, gently submerge 4 to 5 chicken pieces at a time, ensuring not to overcrowd the pot. Fry for 2-3 minutes until lightly golden, adjusting heat if necessary. Transfer fried chicken to a wire rack and repeat with remaining pieces, cleaning oil between batches.
For the second-fry, raise oil temperature to 380°F. Deep-fry 4 to 5 pieces of chicken for another 1-2 minutes until golden brown and crispy. Drain excess oil on a wire rack and repeat with remaining chicken.