• Home
  • About me
  • WORK WITH ME
  • Recipes
  • PRIVACY POLICY

Supergolden Bakes

Sweet, savoury and everything in between

menu icon
go to homepage
search icon
Homepage link
  • Home
  • About me
  • WORK WITH ME
  • Recipes
  • PRIVACY POLICY
×

Crispy Chicken Karaage – Japanese Fried Chicken

May 20, 2019 by Lucy Parissi Leave a Comment

8690 shares
Jump to Recipe Jump to Video
Collage pin of Japanese fried chicken karate

Chicken Karaage, a.k.a Japanese Fried Chicken, is crispy on the outside and super moist within. Delicious as an appetizer or serve with rice to turn it into meal. I have taken a deep dive into how to prepare the perfect Karaage including an air-fried version!

You will also love… my KOREAN FRIED CHICKEN

Post may contain affiliate links. For more information, check my disclosure

overhead shot of Chicken Karaage - Japanese Fried Chicken 
served with mayo and fries on the side

Recipe in collaboration with Thermapen.

The first time I tried Chicken Karaage at a Japanese restaurant it was truly love at first bite! I was hooked on the super crispy exterior and incredibly tender flavourful chicken inside.

I decided to discover just what makes Japanese Fried Chicken so darned special in order to recreate the recipe at home. 

[mv_video doNotAutoplayNorOptimizePlacement=”false” doNotOptimizePlacement=”false” jsonLd=”true” key=”d9ncoyajpdbl9t894mzz” ratio=”16:9″ thumbnail=”https://mediavine-res.cloudinary.com/v1558019540/fxz7fwqazdsck4z8wnq2.jpg” title=”Crispy Chicken Karaage – Japanese Fried Chicken” volume=”70″]

What is Chicken Karaage

Karaage (pronounced ka-ra-ah-geh) refers to the cooking method of deep frying in oil. The dish can be made with seafood or various types of meat but chicken is probably the most common.

Chicken Karaage gets a real flavour boost from its killer marinade which is made of soy sauce, sake, sugar, garlic and freshly grated ginger.

Most authentic Karaage marinades include sake but if you haven’t got any you can replace it with dry sherry or vermouth.

Bowl of Japanese Fried Chicken with lemon wedges and mayonnaise on the side

The secret to crispy karaage  

After marinating for an hour, the chicken thighs are coated in potato starch and then fried – not once but twice! The double frying and potato starch are the secret behind the unique crispy texture of Japanese fried chicken.

The potato starch, which you can find on Amazon, does indeed create a super crispy coating, but I had better success mixing it with plain flour rather using on its own. If you can’t get hold of any potato starch you could replace with cornflour (corn starch) or rice flour.

Frying Chicken Karaage

The one non-negotiable essential for frying is an accurate digital thermometer – I wouldn’t advise trying this recipe without a Thermapen. This instant read thermometer has an incredible 3 second response time and it can read a temperature range of -49.9 to 299.9°C!

The Thermapen is used here to both monitor the oil temperature AND to check whether the chicken is cooked properly. Controlling the oil temperature is the key to successful frying!

Don’t try to fry all your chicken pieces at once as this will cause the oil temperature to drop suddenly. You will need to cook them in several batches, depending on the size of your pot or fryer.

Close up of chicken frying in a large pot of oil

How to check chicken is done

In this recipe the chicken is cooked twice. First it is fried at a temperature of 160/320F for about 90 seconds. The chicken may look ‘done’ after this initial frying, but if you check with the Thermapen you will discover it is only part-cooked. Look at the photo below for example – the chicken is NOT cooked through yet!

The second frying at a higher temperature of 190C/375F for a minute or so will crisp up the exterior and finish off the cooking. Check your chicken with the Thermapen – the SAFE internal cooking temperature for chicken is 75C /165F. 

Bowl of crispy Chicken Karaage with Japanese Seven Spice seasoning and lemon wedges

How to make Japanese Fried Chicken

Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!

STEP 1. Cut your skinless and boneless chicken thighs into even smallish pieces and remove any visible fat. I ended up cutting mine into quarters.

STEP 2. Put the chicken into a bowl and add minced garlic, honey, soy sauce, sake and grated ginger. Stir to combine, cover and leave to marinate for at least an hour (in the fridge). Bring back to room temperature for 30 minutes prior to cooking.

Marinating chicken for Japanese Chicken Karaage collage

STEP 3. Combine the potato starch and flour and then add to the chicken. Mix together quickly just before you are ready to fry. Don’t worry if the coating is uneven, this works to your advantage to give the chicken an authentic texture.

STEP 4. Meanwhile prepare your fryer or heat the oil in a pot. When the oil reaches a temperature of 160-165C/320-329F) start frying your chicken in batches. Cook for 90 seconds and then set aside on a wire rack. Continue cooking the remaining chicken – make sure the oil temperature hasn’t dropped / climbed in the meantime.

Frying chicken in a fryer collage

STEP 5. Increase the oil temperature to 190C/375F and fry the chicken again for 45 seconds to about a minute. The skin should be golden and crispy.

STEP 6. Transfer chicken to a plate lined with paper towels. Check the chicken temperature with the Thermapen – it should be 75C /165F.

Checking internal temperature of fried chicken with a digital thermometer

STEP 7. Serve immediately with lemon wedges, some Japanese Seven Spice seasoning and a side of wasabi mayo.

Fried Chicken in a basket

How to serve chicken karaage

  • Serve as an appetizer with lemon wedges, some Japanese Seven Spice seasoning (Shichimi Togarashi) and a side of wasabi mayo – and watch the chicken magically disappear within seconds!
  • Serve over rice with some steamed greens
  • As a burger or slider in a brioche bun
  • In a bao bun with Japanese mayo

Air Fryer Chicken Karaage

Fried foods and diets don’t really get along, am I right? Fear not, you CAN make this recipe in an airfryer! It won’t look as good or be as crispy as deep-fried chicken I have to admit this up front… but it does taste great so please give it try.

STEP 1. Preheat the airfryer at 200C (395F).  Marinate the chicken thighs as above. Use chopsticks to roll into the starch/flour to coat lightly.

STEP 2. Spray the airfryer basket with low calorie cooking spray then arrange the chicken on it. Spray the chicken as well.

Making air fried chicken in a Philips air fryer

STEP 3. Cook for a total of 12 minutes, flipping the chicken pieces after 6 minutes. Check the internal temperature and serve as above.

Bowl of fried chicken with a Thermapen digital thermometer propped on the side

JAPANESE FRIED CHICKEN TIPS AND TRICKS

  • Make sure the oil temperature remains consistent when frying. If it is too hot the chicken will colour quickly but be raw inside. Monitor the temperature with a digital thermometer.
  • Check the internal temperature of your cooked chicken – it should be 75C/165F.
  • Serve with wasabi mayo – mix 1 teaspoon of wasabi paste into mayonnaise until you are happy with how spicy it is. Beware this is totally addicting!
  • Fry larger pieces of chicken to serve as a burger or in bao buns – make sure to adjust the cooking time if necessary, larger pieces will need slightly longer to cook.

HAVE YOU MADE MY CHICKEN KARAAGE RECIPE? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day 🙂

Crispy Chicken Karaage – Japanese Fried Chicken

Lucy Parissi | Supergolden Bakes
Chicken Karaage, a.k.a Japanese Fried Chicken, is crispy on the outside and super moist within. Delicious as an appetizer or serve with rice to turn it into meal. I have taken a deep dive into how to prepare the perfect Karaage including an air-fried version!
5 from 3 votes
Print Pin Rate
Course: Appetizer, Main Course
Cuisine: Japanese
Keyword: Air fried chicken, Chicken Karaage, Japanese fried chicken
Prep Time: 12 minutes
Cook Time: 3 minutes
Marinating: 1 hour
Servings: 3 people
Calories: 322kcal

Ingredients

For the marinade

  • 2 tbsp dark soy sauce
  • 2 tbsp honey (or 1 tsp sugar)
  • 6 garlic cloves , minced
  • 2 tbsp fresh ginger , finely grated
  • 1 tbsp sake (or dry sherry / vermouth)

For the chicken

  • 450 g (1 pounskinless boneless chicken thighs
  • 30 g (1/4 cup) potato starch (or corn starch)
  • 30 g (1/4 cup) flour
  • sunflower oil to fry

Instructions

Fried Chicken Karaage

  • Cut your skinless and boneless chicken thighs into even smallish pieces and remove any visible fat. I ended up cutting mine into quarters.
  • Put the chicken into a bowl and add minced garlic, honey, soy sauce, sake and grated ginger. Stir to combine, cover and leave to marinate for at least an hour (in the fridge). Bring back to room temperature for 30 minutes prior to cooking.
  • Combine the potato starch and flour and then add to the chicken. Mix together quickly just before you are ready to fry. Don’t worry if the coating is not even, this works to your advantage to give the chicken an authentic texture.
  • Meanwhile prepare your fryer or heat the oil in a pot. When the oil reaches a temperature of 160C/320F start frying your chicken in batches. Cook for 90 seconds and then set aside on a wire rack. Continue cooking the chicken but make sure the oil temperature hasn’t dropped / climbed in the meantime.
  • Increase the oil temperature to 190C/375F and fry the chicken again for 45secs- 1min. The skin should be golden and crispy.
  • Transfer chicken to a plate lined with paper towels. Check the chicken temperature with the Thermapen – it should be 75C /165F.
  • Serve immediately with lemon wedges, some Japanese Seven Spice seasoning and a side of wasabi mayo.

Air Fryer Chicken Karaage

  • Preheat the airfryer at 200C (395F). Marinate the chicken thighs as above. Use chopsticks to roll into the starch/flour to coat lightly.
  • Spray the airfryer basket with low calorie cooking spray then arrange the chicken on it in a single layer. Do not crowd it, you will need to cook in batches. Spray the chicken with low calorie cooking spray.
  • Cook for a total of 12 minutes, flipping the chicken pieces after 6 minutes. Check the internal temperature and serve as above.

Video

Notes

  • Make sure the oil temperature remains consistent when frying. If it is too hot the chicken will colour quickly but be raw inside. Monitor the temperature with a digital thermometer.
  • Check the internal temperature of your cooked chicken – it should be 75C/165F.
  • Serve with wasabi mayo – mix 1tsp wasabi paste into mayonnaise until you are happy with how spicy it is. Beware this is totally addicting!
  • Fry larger pieces of chicken to serve as a burger or in bao buns – make sure to adjust the cooking time if necessary, larger pieces will need slightly longer to cook.

Nutritional Info

Calories: 322kcal | Carbohydrates: 32g | Protein: 32g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 143mg | Sodium: 807mg | Potassium: 436mg | Fiber: 1g | Sugar: 12g | Vitamin A: 35IU | Vitamin C: 1.9mg | Calcium: 24mg | Iron: 2.1mg
Tried this recipe?Mention @supergolden88 or tag #supergoldenbakes!
« Lamb Bhuna (Bhuna Ghosht)
Pink Ombre Cake with Vanilla Buttercream »
Subscribe to get the all the latest tasty goodness delivered to your inbox!

Check your inbox or spam folder now to confirm your subscription.

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




HEY, NICE TO MEET YOU!

Picture of Lucy ParissiHi, I am Lucy Parissi, the recipe developer, food  photographer and author behind Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place!  READ MORE

  • Facebook
  • Instagram
  • Pinterest
  • Tumblr
  • Twitter

Air Fryer Recipes

Air Fryer Salmon Fillets on a green plate
Air Fryer Bluberry Muffins
air fryer corned beef brisket
Air Fryer Gammon with redcurrant glaze on a plater with slice cut
Slices of air fryer banana bread, stacked, on a patterned plate
Air Fryer Brownies, stacked

More Posts from this Category

As Seen In…

Collage of brand logos, including Cosmopolitan, BuzzFeed, Chowhound, MSN, Elle, and Redbook