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Authentic Chicken Karaage (Crispy Japanese Fried Chicken)

5 from 10 votes
By Yuto Omura
https://sudachirecipes.com
Learn everything you need to know about Japanese chicken karaage! This authentic recipe includes tips for making the crispiest, juiciest and tastiest version of this iconic fried chicken dish!
Prep Time15 minutes
Cook Time10 minutes
Marinating time30 minutes
Total Time55 minutes
Course Dinner, Lunch, Main Course, Snacks
Cuisine Japanese
Servings 3 servings
Calories 318
Prep Time: 15 minutes
Cook Time: 10 minutes
Marinating time: 30 minutes
Total Time: 55 minutes
Course: Dinner, Lunch, Main Course, Snacks
Cuisine: Japanese
Servings: 3 servings
Calories: 318

Equipment

Ingredients 
 

  • 350 g boneless chicken thigh(s) skin-on, 30-40g pieces
  • ½ tsp salt
  • 1 ½ tbsp ginger root grated
  • 1 tbsp garlic grated
  • ½ tbsp apple(s) grated
  • 1 tbsp sake
  • 1 tsp Japanese mayonnaise
  • 1 tsp sesame oil
  • 1 tsp shiro dashi alternative: light soy sauce
  • ½ tsp Chinese-style chicken bouillon powder
  • ⅛ tsp white pepper powder
  • 1 tbsp all-purpose flour
  • 1 tbsp tapioca starch or potato starch/corn starch to mix with marinade
  • 4 tbsp potato starch optional, to make hailstone effect
  • 2 tsp water optional, to make hailstone effect

Instructions 

  • Pat 350 g boneless chicken thigh(s) dry with a paper towel and pierce both sides thoroughly with a fork. 
    piercing chicken thigh with fork
  • Cut into 30-40g (1-1.4oz) pieces and place them in a bowl. Sprinkle with ½ tsp salt and massage until all the pieces are evenly seasoned.
    chicken thigh, salt and white pepper in a bowl
  • Add 1 ½ tbsp ginger root, 1 tbsp garlic, ½ tbsp apple(s), 1 tbsp sake, 1 tsp Japanese mayonnaise, 1 tsp sesame oil, 1 tsp shiro dashi, ½ tsp Chinese-style chicken bouillon powder and ⅛ tsp white pepper powder to the bowl and mix thoroughly.
    chicken thigh and marinade ingredients in a bowl
  • Next, add 1 tbsp all-purpose flour to the bowl and 1 tbsp tapioca starch, mix until the chicken is evenly coated.
    chicken thigh, flour and starch in a bowl
  • Cover the bowl and rest the chicken in the fridge for at least 30 minutes, preferably 1 hour. 
    chicken thigh coated in batter in a bowl
  • Once the chicken has rested, preheat the oil to 160 °C (320 °F).
    While you wait, add 4 tbsp potato starch to a plate and sprinkle with 2 tsp water. Mix with chopsticks or fork to make clumps of starch for the hailstone effect.
    starch sprinkled with water to make hailstone effect on karaage
  • Remove the chicken from the fridge and lightly coat each piece with the clumpy starch mixture.
    chicken thigh pieces coated in starch
  • Deep fry the chicken for 3 minutes. Do not touch for the first minute or so. After that, turn occasionally to promote even cooking.
    frying karaage in oil
  • Remove the chicken from the oil and rest on a wire rack for 3 minutes. (It will continue to cook in the residual heat.) While the chicken is resting, increase the heat of the oil to 180 °C (356 °F) - 190 °C (374 °F).
    karaage on a wire rack to drain excess oil
  • Once 3 minutes of resting time is up, deep fry the chicken again for 30 seconds to 1 minute or until golden brown all over.
    karaage frying at a higher temperature
  • Transfer to a wire rack to drain the excess oil.
    crispy fried chicken karaage on a wire rack to drain excess oil
  • Serve up and enjoy with a slice of lemon!

Notes

Freeze leftovers for 1-2 months or refrigerate and consume within 2-3 days. Reheat before eating.
If you decide to shallow fry then fry the chicken at the lower temperature for 3 minutes on each side and then 30 seconds on each side at the higher temperature.

Nutrition

Calories: 318kcal | Carbohydrates: 8.5g | Protein: 20.1g | Fat: 23.1g | Saturated Fat: 5.8g | Polyunsaturated Fat: 4.7g | Cholesterol: 104.7mg | Sodium: 840.7mg | Fiber: 0.6g