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This image shows the final plated dish of crispy Karaage chicken, beautifully arranged with shredded cabbage and a garnish of cilantro.

Karaage Chicken Recipe

Karaage chicken is a flavorful, crispy Japanese fried chicken dish. The chicken is marinated in a savory sauce, coated in corn flour, and fried twice for a golden, crunchy exterior with a juicy interior. Serve with shredded lettuce and parsley for garnish.
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Prep Time 5 minutes
Cook Time 25 minutes
Marinating Time 1 hour
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Japanese
Calories 523 kcal

Equipment

  • Deep pot or frying pan
  • Ziplock bag or mixing bowl
  • Paper towels
  • Frying thermometer
  • Tongs or slotted spoon
  • Bowl for coating chicken with corn flour

Ingredients
  

Marinade

  • 1 tbsp cooking sake
  • 1 tbsp soy sauce
  • 2 tsp freshly grated ginger including juice
  • ½ tsp mirin
  • 20 g corn flour / cornstarch
  • 350 g chicken thigh fillets
  • Vegetable oil for deep frying

Garnish

  • Sprigs of parsley
  • Shredded lettuce or cabbage

Instructions
 

  • Pat the chicken dry with paper towels.
    This image shows raw chicken pieces being patted dry with a paper towel before marination to ensure better texture when fried.
  • Combine the chicken and marinade ingredients in a ziplock bag or bowl, massaging it well to coat the chicken.
    This image shows a glass bowl filled with soy sauce, ginger, garlic, and other seasonings being mixed together to create the Karaage marinade.
  • Marinate for 30 minutes to 1 hour.
    This image shows chicken pieces fully submerged in the marinade, ensuring they absorb all the flavors before frying.
  • Heat oil in a deep pot or pan to 160°C/320°F.
    heating-oil-in-a-deep-pan-for-karaage-2
  • The oil should be 3-4cm/1¼-1½” deep.
  • Drain excess marinade from the chicken, then place the chicken pieces on paper towels to remove excess liquid.
    This image shows marinated chicken being lifted from the marinade and placed in a colander to drain excess liquid before coating.
  • Coat the chicken in corn flour by placing it in a bowl and turning each piece.
    This image shows chicken pieces being coated evenly in cornstarch, preparing them for deep frying.
  • Fry the chicken in batches for about 2.5-3 minutes, moving it around occasionally to prevent sticking.
  • Remove the chicken and rest on paper towels for 3-4 minutes.
    This image shows freshly fried Karaage chicken resting on a wire rack, allowing excess oil to drip off while maintaining crispiness.
  • Skim any crumbs from the oil and raise the temperature to 190-200°C/374-392°F.
  • Fry the chicken again for 30 seconds to 1 minute until golden and crispy.
    double-frying-chicken-for-extra-crispy-karaage-2
  • Repeat for the remaining chicken.
    This image shows Karaage chicken resting again after the second fry, ensuring it stays crispy and juicy.
  • Serve immediately with shredded lettuce and parsley.
    serving-karaage-chicken-with-cabbage-and-cilantro-2

Notes

  • For extra crispiness, ensure the oil temperature is consistent throughout frying.
  • Use fresh chicken thighs for juicier results.
  • Avoid overcrowding the pan when frying to maintain the proper oil temperature.
  • Serve karaage with a dipping sauce like soy sauce or mayo for added flavor.