The most amazing Japanese Fried Chicken recipe you’ll ever taste, ever! This Chicken Karaage is fried to perfection, crispy on the outside, nice and juicy on the inside.
What do you do when you’re home and have tried all of your favorite dishes throughtout the week, besides baking bread, of course? You make fried chicken!
When it comes to frying chicken, the end result must be extremely delicious, juicy, and of course the out layer must be so crusty that you’ll even eat the crumbs that falls off while you take a bite.
And this Japanese fried chicken is absolutely no exception!
Chicken Karaage – Japanese Fried Chicken
To start off, what is karaage? It is translated to fry. Chicken Karaage is boneless chicken that’s cut in bite-size, marinated in soy sauce, coated in flour and starch, mostly potato starch, then is deep fried in oil. You can also use other meat as well to fry.
It can be intimidating to fry chicken for the first time or for a crowd, especially if you have never fried chicken before. Thus, this is why you must try this recipe to get your feet wet. It is pretty straightforward and it will make you want to test your culinary skills to trying more fried chicken recipes from to time.
Do I Have to Use Potato Starch or Cornstarch?
In Japanese cuisine, potato starch is used to coat meat for deep frying instead of cornstarch. However, I do not have potato starch, so instead I used corn starch.
When deep frying chicken, I highly recommend using cornstarch along with the flour to have the crispiest fried chicken. You need the cornstarch to achieve the crispy result we get from our favorite chicken restaurants.
If you don’t want to use flour, you can still use all cornstarch or potato starch as they do in Japan to deep fry chicken.
Ingredients
Here are the ingredients you’ll need to make this recipe.
- Boneless/skinless breasts; Thighs will work as well.
- Soy sauce
- Sherry
- Garlic cloves
- Ginger
- oil for deep frying
- All-purpose flour
- Cornstarch
Here’s how to make the Fried Chicken
To make these addictive little bites you’ll need to cut the chicken in bite size. Clean. Pat dry then transfer the chicken to a bowl. Set aside.
Mix together the sherry, soy sauce, garlic and ginger in a small bowl. Mix well.
Pour the liquid mixture over the chicken. Coat well. Cover with plastic wrap. Refrigerate and let marinate for 30 minutes.
When you are ready to deep fry the chicken. Heat the oil to 350 degrees Fahrenheit in a deep heavy saucepan or deep fryer.
In a separate bowl, combine the cornstarch and flour. Mix well. Remove the chicken from the marinade. Discard the marinade. Coat the chicken in the corn starch mixture and shake off excess.
Deep fry in small batches for 4-6 minutes or until golden and no longer pink in the center. Do not crowd the pan.
Remove the chicken once cooked and place on paper toweled plate.
Repeat the steps as necessary.
Serve warm with choice of side. Enjoy!
What to serve with Japanese fried chicken?
This recipe is perfect all year around, especially on the weekends. My family ask for this all the time. It’s quick. Easy. Super delicious and juicy. You cannot go wrong by adding this to the rotation.
You can complete it by making it a meal and serve it with collard greens, cauliflower mash potatoes, or with these air fryer shoestring fries. Delish
You might also like this Crispy Pan Fried Whiting recipe. It’s perfect as a side to accompany any dish!
What did you serve these Japanese Fried Chicken with? Let me know in the comments!
If you love this Chicken Karaage recipe…
Try these air fryer dessert dishes like this Air Fryer Cinnamon Rolls with homemade cream cheese frosting or these Air Fryer Oreos.
By the way, did you know that it warms our hearts to see the recipes you make from this site?
We’d especially would love to know if you tried this recipe, tag us on Instagram or Facebook so we can see your beautiful dish.
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Other Chicken Recipes You Might Enjoy
Japanese Fried Chicken (Chicken Karaage)
Ingredients
- 1 Lb. Boneless/skinless breasts Thighs will work as well.
- 3 Tbsp. Soy sauce
- 2 Tbsp. Sherry
- 3 Garlic cloves minced
- 1 Tsp. Ground ginger
- Oil for deep frying Peanut oil or vegetable oil will work
- 4 Tbsp. All-purpose flour
- 1/3 cup Cornstarch
Instructions
- Cut the chicken in bite size. Clean. Pat dry then transfer the chicken to a bowl. Set aside.
- Mix together the sherry, soy sauce, garlic and ginger in a small bowl. Mix well.
- Pour the liquid mixture over the chicken. Coat well. Cover with plastic wrap. Refrigerate and let marinate for 30 minutes.
- When you are ready to deep fry the chicken. Heat the oil to 350 degrees Fahrenheit in a deep heavy saucepan or deep fryer.
- In a separate bowl, combine the cornstarch and flour. Mix well. Remove the chicken from the marinade. Discard the marinade. Coat chicken in the corn starch mixture and shake off excess.
- Deep fry in small batches for 4-6 minutes or until golden and no longer pink in the center. Do not crowd the pan.
- Remove the chicken once cooked and place on paper toweled plate.
- Repeat the steps as necessary.
- Serve warm with choice of side. Enjoy!
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