Japanese Fried Chicken Recipe (Chicken Karaage)

fried chicken in bowl lined with parchment paper

Japanese Fried Chicken Recipe (Chicken Karaage)

The most amazing Japanese Fried Chicken recipe you’ll ever taste, ever! This Chicken Karaage is fried to perfection to leave you a crispy juicy result. All done in less than 30 mintues!

Course Appetizer, Side Dish

Cuisine International, Japanese

Prep Time 10

Cook Time 6

Marinating Time 30

Total Time 46

Servings Servings

Calories 263kcal

Author Savory Thoughts

Equipment

Deep fryer
Air Fryer Optional

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
⅓ cup Cornstarch

Instructions

Cut the chicken in bite size. Clean. Pat dry then transfer the chicken to a bowl. Set aside.
Marinate the Chicken
Cut the chicken pieces into bite-sized chunks. I aim for about 1.5-inch pieces so they cook evenly.
n a large bowl, mix together the soy sauce, sherry, garlic, and ginger.
Add the chicken and toss to coat. Cover and let it marinate for at least 30 minutes (or up to 2 hours for more intense flavor).
Coat the Chicken
In a clean large bowl, combine the all-purpose flour and cornstarch.
Remove the marinated chicken from the bowl and let any excess oil drip off before tossing it into the flour-starch mixture.
Coat each piece thoroughly, shaking off the extra flour.
The First Fry (Essential for Crispiness!)
Heat peanut oil or vegetable oil in a deep pan or fryer to 325°F (163°C).
Fry the chicken in batches for about 90 seconds, just until the outside starts to turn golden.
Remove the chicken with a slotted spoon and let it rest on a wire rack lined with paper towels to drain the excess oil.
The Second Fry (For That Extra Crunch!)
Increase the oil temperature to 375°F (190°C).
Fry the chicken a second time for 45–60 seconds, or until deeply golden brown. This second time frying removes moisture from the coating, giving it that irresistible crispiness.
Drain again on a wire rack.
Serve & Enjoy
Plate the crispy Japanese fried chicken with a side of lemon wedges for a bright, citrusy contrast.
Serve with rice, shredded cabbage, or even in a bento box!

Video

Notes

Normally, Sake is usually used. However, you can replace the sake with sherry.

It's best to use a timer to assure that the chicken is cooked evenly as you work in batches.

**** When printing the recipe, please unselect the camera so that the pictures are NOT printed with the recipe (if preferred).

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