Karaage chicken (fried chicken)
Karaage chicken is a Japanese fried chicken dish made from marinated chicken thighs, coated in a crunchy flour mixture and deep-fried until golden. The key flavors come from the soy sauce and ginger, making it a succulent and savoury treat.
Cook time 15 min
Prep time 15 min
Ingredients:
1 tbsp soy sauce1 tbsp spice mix
1 tbsp ginger root
4 chicken thighs
1 cup corn flour
2 tbsp all-purpose white wheat flour
Karaage chicken is a popular Japanese dish featuring juicy, marinated chicken thighs that are coated in a crispy, flavorful crust and deep-fried to perfection. This recipe is straightforward and guarantees delicious results every time. Whether you're preparing a meal for family or entertaining guests, Karaage chicken is sure to impress.
Instructions:
- In a bowl, combine 1 tablespoon of soy sauce, 1 tablespoon of your chosen spice mix, and 1 tablespoon of grated ginger root. Mix thoroughly to form the marinade.
- Cut the chicken thighs into bite-sized pieces (approximately 1-2 inch pieces).
- Add the chicken pieces to the marinade bowl, ensuring each piece is well-coated with the marinade.
- Cover the bowl with plastic wrap or a lid and place it in the refrigerator. Let the chicken marinate for at least 30 minutes. For best results, marinate for 2 hours or up to overnight.
- In a mixing bowl, combine 1 cup of corn flour and 2 tablespoons of all-purpose white wheat flour. Stir until evenly mixed.
- Remove the marinated chicken from the refrigerator.
- Dredge each piece of chicken in the flour mixture, making sure to coat all sides evenly. Shake off any excess flour and place coated chicken pieces on a plate or tray.
- Pour enough oil into a deep frying pan or pot to submerge the chicken pieces (about 1-2 inches deep).
- Heat the oil over medium heat until it reaches 170°C (340°F). You can test the oil by dropping a small piece of batter in it; if it sizzles and floats to the top, it’s ready.
- Carefully add a few pieces of the coated chicken into the hot oil, being careful not to overcrowd the pan. Fry in batches if necessary.
- Fry each piece for about 4-5 minutes, turning occasionally, until golden brown and cooked through.
- Use a slotted spoon or tongs to remove the chicken from the oil and place it on a paper towel-lined plate to drain excess oil.
- Transfer the fried chicken to a serving platter.
- Serve hot and enjoy your delicious Karaage Chicken with a side of lemon wedges and a dipping sauce such as mayonnaise or a spicy aioli.
With its perfect balance of flavor and texture, Karaage chicken is a delightful dish that is worth the effort. Follow these steps and tips, and you'll be rewarded with crispy, succulent chicken that will leave everyone craving for more. Serve hot and enjoy with a sprinkle of lemon juice or a side of dipping sauce for an extra burst of flavor.
Karaage chicken (fried chicken) FAQ:
For the best flavor and tenderness, marinate the chicken for at least 30 minutes. However, marinating for 2 hours to overnight will enhance the taste even further.
The Karaage chicken should be golden brown and crispy. You can check doneness by cutting into a piece; it should be opaque with no pink inside. If using a meat thermometer, cook until it reaches an internal temperature of 75°C (165°F).
You can use any neutral oil with a high smoke point, such as vegetable oil, canola oil, or sunflower oil. This will help achieve a crispy texture without imparting strong flavors.
Store leftover Karaage chicken in an airtight container in the refrigerator for up to 3 days. Reheat in an oven to retain its crispiness. Avoid microwaving, as this can make it soggy.
Yes, you can replace the chicken thighs with chicken breasts for a leaner option. For a gluten-free version, use gluten-free soy sauce and a gluten-free flour blend instead of all-purpose flour.
Cooking Tips:
- Marinate the chicken for at least 30 minutes, but preferably overnight, to allow the flavors to fully penetrate the meat.
- Ensure the chicken pieces are similar in size for even cooking.
- Pat the chicken dry before coating with flour to achieve a crispier texture.
- Use a thermometer to maintain the oil temperature around 170°C (340°F) to avoid burning or undercooking the chicken.
- Fry in small batches to prevent the oil temperature from dropping and to ensure each piece cooks evenly.
Nutrition Facts
6 ServingsCalories 260kcal
Protein 13g
Carbohydrates 24g
Fiber 1.30g
Sugar 0.33g
Fat 12g
More recipes
Japanese-style condensed milk bread
Deliciously soft Japanese-style condensed milk bread for all occasions.
08 Dec 2025Salmon nori rolls with brown rice
Enjoy healthy salmon nori rolls with brown rice at home.
14 Dec 2025Soy chicken with pickled ginger soba noodles
Quick and tasty soy chicken served with pickled ginger noodles.
06 Dec 2025Teriyaki salmon with carrots and onions
Quick and delicious teriyaki salmon with sautéed carrots and onions.
22 Dec 2025