How to Make Perfect Karaage Chicken (Japanese Fried Chicken)

¡Órale! Let’s Make Some Kick-Ass Karaage

Hey there, foodies! Are you ready to rock your kitchen with some crazy-good Japanese fried chicken? I’m talking about a dish called karaage (pronounced kah-rah-ah-gay). It’s got major crunch, juicy meat, and a flavor bomb that’ll have you licking your fingers and saying, “¡Más, por favor!”

Now, don’t let the Japanese name fool you. This recipe is super simple to follow, and I’ll be here with you every step of the way, just like your favorite tía giving you her cooking secrets. So let’s get this fiesta started!

What You’ll Need (The Ingredients)

• The Chicken: 1 ½ pounds of boneless, skin-on chicken thighs. Look, I get that boneless, skinless is easier, but trust me, the skin is where the flavor and the crispy magic happens. Thighs are best, but you could use chicken breast if that’s all you’ve got.
• Salt and Pepper: ½ teaspoon Diamond Crystal kosher salt, plus a few grinds of fresh black pepper. Basics, but essential.
• The Marinade: This is where things get bueno. Here’s the lowdown:
  • ½ teaspoon grated ginger, with all its yummy juice
  • 1 garlic clove
  • ½ tablespoon soy sauce
  • ½ tablespoon sake (or swap it for dry sherry, Chinese rice wine, or just leave it out)
  • ½ teaspoon toasted sesame oil
• For Deep-Frying:
  • Neutral oil – about 4 cups. Canola, vegetable, or peanut oil all work well.
  • 2 tablespoons potato starch or cornstarch (and maybe a little extra).
  • 2 tablespoons all-purpose flour (and again, you might need a bit more).
• For Serving (Totally Optional):
  • Lemon wedges
  • Japanese Kewpie mayonnaise (the good stuff)
  • Shichimi togarashi (Japanese seven-spice blend) for a little kick

Gear Up (The Equipment)

• Large bowl for marinating
• Medium saucepan or deep fryer for frying
• Wire rack
• Baking sheet
• Tongs or a slotted spoon
• Paper towels

Let’s Do This! (The Step-by-Step)

1. Cut It Up: Slice your chicken thighs into bite-sized pieces, about 1 to 1 ½ inches each. Think of the perfect size for dipping and popping straight into your mouth.
2. Salt and Pepper, Baby: Season your chicken pieces with the salt and pepper. A little goes a long way.
3. Get That Marinade Going: In a large bowl, whisk together the ginger, garlic, soy sauce, sake (or your substitute), and sesame oil. ¡Qué rico!
4. Chicken Takes a Flavor Bath: Add the chicken to the marinade, toss it really well to coat, and pop it into the fridge. Give it at least 30 minutes to really soak in all those flavors, or even better, let it chill overnight.
5. Fry Time! It’s Getting Hot in Here Heat your oil in a medium saucepan or deep fryer to about 320 degrees F (160 degrees C). You can test the temp by dropping in a bit of flour – if it sizzles, you’re good to go.
6. The Dredge: In a bowl, combine the potato starch (or cornstarch) and flour. Take the chicken out of the marinade, letting any excess drip off, and give it a good coating with the starch mix.
7. Fry in Batches: Working in batches so you don’t overcrowd the pan, gently slide the chicken into the hot oil. Fry for about 4 minutes or until cooked through and starting to turn golden brown. Remove and drain on a wire rack set over a baking sheet.
8. Double Fry for the Win! Okay, this is the secret to super crispy karaage. Crank up the heat to 375 degrees F (190 degrees C) and fry those chicken pieces a second time for about 1 minute. This will make them extra crunchy! Drain on paper towels this time.
9. ¡A Comer! (Let’s Eat): Serve that karaage hot with lemon wedges, a squeeze of Kewpie mayo, and a sprinkle of shichimi togarashi, if you like a little heat.

Questions? (FAQs) 

Let me know familia! Hit me up in the comments!