Crispy Japanese Fried Chicken (Karaage) That Impresses Every Time

Delve into the delightful flavors of Japanese Fried Chicken (Karaage)—a dish that's marinated, double-fried, and irresistibly crunchy.

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Prep Time 30

Cook Time 10

Resting Time 4

Total Time 44

Servings: 4 pieces

Course: Dinner

Cuisine: Japanese

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

500 grams Chicken Thigh Fillets Using thighs ensures succulent meat.
60 ml Soy Sauce Provides umami flavor.
30 ml Cooking Sake Adds depth to the marinade.
30 ml Mirin Contributes sweetness.
1 tablespoon Freshly Grated Ginger Adds aromatic zing.

For the Coating

100 grams Cornstarch/Corn Flour Essential for achieving crispy texture.

For Frying

500 ml Vegetable Oil Required for deep frying.

Equipment

Deep pot
zip-top bag
Thermometer

Method

Step-by-Step Instructions

In a large zip-top bag, combine chicken thigh fillets with soy sauce, cooking sake, mirin, and freshly grated ginger. Marinate for 30 minutes to 1 hour.
While marinating, heat vegetable oil to 160°C in a deep pot.
Drain excess marinade, pat chicken dry, and coat in cornstarch.
Fry chicken in small batches for 2.5 to 3 minutes until pale golden, then rest for 3 to 4 minutes.
Increase oil temperature to 190-200°C.
Fry the chicken again for 30 seconds to 1 minute until golden-brown; drain on paper towels.

Nutrition

Serving: 1pieceCalories: 300kcalCarbohydrates: 15gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 600mgPotassium: 400mgFiber: 1gSugar: 2gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Enjoy fresh for the best texture. Store leftovers in an airtight container for up to 3 days.

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