Karaage Chicken (Japanese Fried Chicken)

Crispy karaage chicken on a blue Japanese porcelain plate with a lemon wedge, chopsticks, and a small bowl of Kewpie mayo for dipping.

5 from 1 vote

Karaage Chicken (Japanese Fried Chicken)

Karaage Chicken is crispy and succulent Japanese fried chicken. This delectable dish makes a great appetizer to share or main course. Simply marinate the chicken, fry, and serve!

Prep Time15

Cook Time15

Marinate time30

Total Time1

Course: Appetizer, Main Course

Cuisine: Japanese

Servings:

Calories: 631kcal

Author: Kathleen Higashiyama

Equipment

Ingredients

2 lbs chicken thighs boneless, skin-on
2 tablespoon Japanese cooking sake
1 tablespoon soy sauce
1 tablespoon mirin
1 inch knob of grated ginger
2 cloves garlic minced or grated
1 cup corn starch
oil for frying
lemon wedges for serving

Instructions

Prepare chicken - In a large bowl, whisk sake, soy sauce, mirin, grated ginger, and grated garlic. Cut chicken diagonally into big bite-sized pieces, dry with a paper towel, and place in the bowl. Use tongs to toss the chicken so it is thoroughly coated with the marinade. Let the chicken absorb the juices in the refrigerator for at least 30 min.
2 tablespoon Japanese cooking sake, 1 tablespoon soy sauce, 1 tablespoon mirin, 1 inch knob of grated ginger, 2 cloves garlic, 2 lbs chicken thighs
Coat and cook chicken - Drain and pat the chicken dry with a paper towel. Coat the chicken thoroughly with corn starch and fry in oil at 340-360°F until golden and the internal temperature reaches 165°F in the thickest part, about 2-3 minutes on both sides. Fry in batches so as to not overcrowd the pan. Remove from oil with a slotted spoon and transfer to a paper towel-lined plate to absorb the excess oil. Enjoy with lemon wedges.
1 cup corn starch, oil for frying, lemon wedges

Video

Notes

Storage

Refrigerate leftover karaage chicken in an air-tight container for up to 3 days. In order to reheat the chicken, heat the oven to 350ºF and place the pieces of kaarage on a baking sheet. Bake in the oven for 5-10 minutes or until hot.

Cooking Tips

Dab the chicken with a paper towel to remove excess moisture before dredging the chicken to ensure the corn starch sticks to the chicken.
Make sure every part of the chicken is covered with corn starch. This increases the chicken's surface area sand makes the chicken extra crispy.
Make sure the oil is hot enough before adding the chicken. The oil should be around 350°F. If you don't have a thermometer, test the oil by putting the end of a wooden spoon or chopstick in the oil. If it starts to bubble, it is ready.
Don't overcrowd the skillet. Overcrowding the skillet can also lower the heat of the oil.
Use a fish spatula or tongs so it is easy to pick up the chicken from the oil.
Rest the cooked chicken on a paper towel lined plate to soak up excess oil. Leave space between the chicken pieces so they don't get soggy.
Remove any burnt bits between frying batches of chicken.

Nutrition