Crispy Japanese Fried Chicken Karaage Recipe (Print Version)

Make Crispy Japanese Fried Chicken Karaage at home. My recipe guarantees juicy, flavorful chicken with a perfect crunch.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Japanese
Dietary: Contains meat, gluten (soy sauce)

# Ingredients:

→ Chicken & Marinade Base

01 - 1.5 lbs boneless, skin-on chicken thighs, cut into 1.5-2 inch pieces
02 - 3 tbsp soy sauce
03 - 2 tbsp sake (Japanese rice wine)
04 - 1 tbsp mirin (sweet rice wine)

→ Flavor Boosters

05 - 1 tbsp fresh ginger, grated
06 - 1 tbsp fresh garlic, minced

→ Coating & Frying Essentials

07 - 1/2 cup potato starch (plus more for coating)
08 - 4-6 cups neutral frying oil (like canola or vegetable oil)

→ Serving & Garnish

09 - Lemon wedges (for serving)
10 - Kewpie mayonnaise (for serving, optional)

# Instructions:

01 - First things first, let's get that chicken ready. Grab your boneless, skin-on chicken thighs and pat them really, really dry with paper towels. This is crucial for crispiness, so don't skip it! Then, cut them into bite-sized pieces, roughly 1.5 to 2 inches. Think about what you can pop into your mouth easily. I usually end up with about 12-15 pieces from 1.5 lbs of thighs. Into a medium bowl they go!
02 - Now for the good stuff! In that bowl with your chicken, add the soy sauce, sake, mirin, grated ginger, and minced garlic. Give it a good mix, making sure every piece of chicken is coated. I like to get my hands in there and really massage the marinade into the chicken – it feels right, you know? Cover the bowl and pop it in the fridge for at least 30 minutes, but honestly, 2-4 hours is better, and overnight? That's when the magic truly happens for Crispy Japanese Fried Chicken Karaage.
03 - When you’re ready to fry, take the chicken out of the fridge. Drain any excess liquid from the marinade; we want the chicken damp, not swimming. In a shallow dish, put your potato starch. Take each piece of chicken, one by one, and dredge it thoroughly in the potato starch, pressing gently to ensure it’s fully coated. Shake off any excess. You want a thin, even layer. This is where the crispy texture comes from, so don't be shy with the starch!
04 - Pour about 4-6 cups of neutral oil into a heavy-bottomed pot or Dutch oven. You need enough oil so the chicken can be mostly submerged. Heat the oil over medium-high heat until it reaches 325-340°F (160-170°C). If you don't have a thermometer, drop a tiny pinch of potato starch in; it should sizzle gently, not immediately burn. This low-ish temperature helps cook the chicken through without burning the coating, essential for our Crispy Japanese Fried Chicken Karaage.
05 - Carefully lower about 4-5 pieces of chicken into the hot oil, making sure not to overcrowd the pot. Overcrowding drops the oil temperature too much, and then you get sad, soggy chicken. Fry for about 2-3 minutes, until the chicken is lightly golden and cooked through. It won’t be super dark yet, that’s for the second fry! Use tongs to transfer the chicken to a wire rack set over a baking sheet to drain. Repeat with the remaining chicken, letting the oil come back up to temperature between batches.
06 - Once all the chicken has had its first fry and is resting, turn up the heat slightly to get the oil to 350-360°F (175-180°C). This is the secret to that incredible crunch! Fry the chicken in batches again, for about 1-2 minutes, until it's a deep golden brown and super crispy. You'll hear that satisfying sizzle! Transfer to the wire rack again and let it drain for a minute or two. Serve immediately, because hot Crispy Japanese Fried Chicken Karaage is the best Karaage!

# Notes:

01 - My secret for extra juicy chicken is letting it marinate *at least* 4 hours, honestly, overnight is even better if you can swing it.
02 - Leftover karaage? Pop it in the air fryer at 350°F (175°C) for about 5-7 minutes. It gets almost as crispy as fresh, and you won't regret it!
03 - No sake? White wine or even just a splash more mirin works in a pinch, though the flavor profile shifts a bit. I've tried it, it's okay!
04 - Serve this with a wedge of lemon and a dollop of Kewpie mayo. The tang and creaminess cut through the richness beautifully.

# Tools You'll Need:

01 - Large bowl
02 - shallow dish
03 - heavy-bottomed pot or Dutch oven
04 - kitchen thermometer (optional but recommended)
05 - wire rack
06 - paper towels
07 - tongs

# Nutrition Facts (Per Serving):

Calories: 350-450
Total Fat: 25-35g
Total Carbohydrate: 15-20g
Protein: 25-30g

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