Karaage (Japanese Fried Chicken)
This easy Karaage Chicken recipe (Japanese Fried Chicken) is marinated in soy sauce, garlic, and ginger, then double-fried for extra crispy texture while staying juicy inside. A delicious Japanese favorite you can make at home!
Cost: $9
Ingredients
- 1 lb boneless chicken thighs / skinless or skin-on, based on prefeence
- 2 tablespoon soy sauce
- 2 tablespoon sake
- ½ teaspoon ground garlic
- ½ teaspoon ground ginger
- 4 tablespoon corn starch
- 2 tablespoon all-purpose flour
- Oil for frying
Instructions
- Cut the chicken – Cut the chicken thighs into bite-sized pieces. (about 1–1.5 inches) Place them in a bowl.
- Marinate the chicken – Add soy sauce, sake, ground garlic, and ginger. Gently rub and mix everything well. Then, cover with plastic wrap and marinate in the fridge for at least 15 minutes (30 minutes to 2 hours is best, but you can leave it overnight for more flavor).
- Coat the chicken (right before frying) – In a separate bowl, mix cornstarch and flour. When ready, take the chicken out of the marinade and coat each piece evenly in the flour mixture. Shake off any excess. While this step, you can start heating the oil so it's ready when you finish coating.
- First fry (low heat) – Heat oil to 300–320°F (150–160°C). Fry the chicken in small batches for about 3 minutes, until the outside is light golden. Remove and rest on a wire rack or tray for 2–3 minutes to drain excess oil.
- Second fry (high heat) – Increase the oil temperature to 350°F (180°C). Fry the chicken again for 1–1.5 minutes, until crispy and deep golden brown.
- Serve – Enjoy your Japanese Karaage Chicken hot, with lemon wedges!