Japanese Chicken Karaage
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Discover the ultimate Japanese Chicken Karaage recipe — ultra-crispy, juicy, and packed with umami flavor. This easy Japanese fried chicken is double-fried for maximum crunch and ready in under an hour.
Ingredients
Instructions
Pat the chicken pieces completely dry with paper towels. Add the chicken, soy sauce, cooking sake, mirin, and freshly grated ginger into a ziplock bag or bowl. Mix well so all pieces are coated evenly.
Marinate the chicken for at least 30 minutes or up to 1 hour. For deeper flavor, marinate overnight in the refrigerator.
Drain the excess marinade and pat the chicken dry again with paper towels. Transfer to a clean bowl and coat evenly with cornstarch.
Heat vegetable oil in a deep pot to 160°C / 320°F with about 3–4 cm of oil depth.
Fry the chicken in batches for 2.5–3 minutes until lightly cooked through. Avoid overcrowding the pot.
Remove the chicken and rest on paper towels for 3–4 minutes to allow residual heat to finish cooking the inside.
Increase the oil temperature to 190–200°C / 374–392°F. Fry the chicken again in batches for 30 seconds to 1 minute until golden brown and crispy.
Serve immediately on a bed of shredded lettuce or cabbage with parsley and lemon if desired.
