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Karaage Chicken Recipe

Crispy Karaage Chicken Recipe With Irresistible Umami Flavor

This karaage chicken recipe is a favorite for its crispy texture and umami flavor, perfect for dinners and gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Marinating Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4 pieces
Course: Dinner
Cuisine: Japanese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Marinade
  • 4 tablespoons Cooking Sake substitute with dry sherry if necessary
  • 4 tablespoons Soy Sauce low-sodium option available
  • 2 tablespoons Freshly Grated Ginger including juice; ground ginger can be used
  • 2 tablespoons Mirin can be replaced with sugar and water mix if unavailable
Chicken
  • 500 grams Chicken Thigh Fillets chicken breast can be used but may be less juicy
  • 1 cup Corn Flour substituting with all-purpose flour may reduce crispiness
  • 3-4 cm Vegetable Oil for deep frying; use high smoke point oil
Garnishing
  • Garnish (Parsley and Shredded Lettuce/Cabbage) omit based on preference

Equipment

  • deep pot
  • thermometer
  • Mixing bowl
  • zip-lock bag
  • paper towels

Method
 

Preparation
  1. Pat the chicken thigh fillets dry with paper towels.
  2. Place the chicken in a large zip-lock bag or bowl to prepare for marinating.
  3. Combine cooking sake, soy sauce, freshly grated ginger, and mirin in a mixing bowl.
  4. Pour the marinade over the chicken, massaging it in, and let it marinate for 30 minutes to 1 hour.
  5. Heat a deep pot with about 3-4 cm of vegetable oil to a temperature of 160°C (320°F).
  6. Drain the excess marinade and place chicken pieces on paper towels.
  7. Coat each piece of chicken in corn flour, shaking off excess flour.
  8. Lower the coated chicken pieces into hot oil, frying in batches for about 2.5 to 3 minutes.
  9. Remove and let the chicken rest on paper towels for 3 to 4 minutes.
  10. Increase the oil temperature to 190-200°C (374-392°F) for the final fry.
  11. Fry again for about 30 seconds to 1 minute until golden brown.
  12. Repeat frying for remaining chicken pieces, ensuring oil temperature is maintained.
  13. Serve garnished with shredded lettuce and parsley.

Nutrition

Serving: 1pieceCalories: 350kcalCarbohydrates: 25gProtein: 24gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 75mgSodium: 800mgPotassium: 350mgSugar: 1gCalcium: 20mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 2 days. Reheat in the oven to retain crispiness.

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