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5.0 from 33 votes

Authentic Chicken Karaage (Crispy Japanese Fried Chicken)

Enjoy something delicious and satisfying with this easy-to-make recipe.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
55 mins
Servings: 3 servings
Calories: 318 kcal
Course: Main Course , Snacks , Lunch , Dinner
Cuisine: Japanese

Ingredients

  • 350 g boneless chicken thigh skin-on, 30-40g pieces
  • ½ tsp salt
  • 1 ½ tbsp ginger root grated
  • 1 tbsp garlic grated
  • ½ tbsp apple grated
  • 1 tbsp sake
  • 1 tsp Japanese style mayonnaise
  • 1 tsp toasted sesame oil
  • 1 tsp shiro dashi alternative: light soy sauce
  • ½ tsp Chinese-style chicken bouillon powder (granules)
  • ⅛ tsp white pepper powder
  • 1 tbsp all-purpose flour
  • 1 tbsp tapioca starch or potato starch/corn starch to mix with marinade
  • 4 tbsp Potato Starch optional, to make hailstone effect
  • 2 tsp water optional, to make hailstone effect

Instructions

    Cup of Yum
  1. Pat 350 g boneless chicken thigh dry with a paper towel and pierce both sides thoroughly with a fork. 
  2. Cut into 30-40g (1-1.4oz) pieces and place them in a bowl. Sprinkle with ½ tsp salt and massage until all the pieces are evenly seasoned.
  3. Add 1 ½ tbsp ginger root, 1 tbsp garlic, ½ tbsp apple, 1 tbsp sake, 1 tsp Japanese style mayonnaise, 1 tsp toasted sesame oil, 1 tsp shiro dashi, ½ tsp Chinese-style chicken bouillon powder (granules) and ⅛ tsp white pepper powder to the bowl and mix thoroughly.
  4. Next, add 1 tbsp all-purpose flour to the bowl and 1 tbsp tapioca starch, mix until the chicken is evenly coated.
  5. Cover the bowl and rest the chicken in the fridge for at least 30 minutes, preferably 1 hour. 
  6. Once the chicken has rested, preheat the oil to 160 °C (320 °F). While you wait, add 4 tbsp potato starch to a plate and sprinkle with 2 tsp water. Mix with chopsticks or fork to make clumps of starch for the hailstone effect.
  7. Remove the chicken from the fridge and lightly coat each piece with the clumpy starch mixture.
  8. Deep fry the chicken for 3 minutes. Do not touch for the first minute or so. After that, turn occasionally to promote even cooking.
  9. Remove the chicken from the oil and rest on a wire rack for 3 minutes. (It will continue to cook in the residual heat.) While the chicken is resting, increase the heat of the oil to 180 °C (356 °F) - 190 °C (374 °F).
  10. Once 3 minutes of resting time is up, deep fry the chicken again for 30 seconds to 1 minute or until golden brown all over.
  11. Transfer to a wire rack to drain the excess oil.
  12. Serve up and enjoy with a slice of lemon!

Notes

  • Freeze leftovers for 1-2 months or refrigerate and consume within 2-3 days. Reheat before eating.
  • If you decide to shallow fry then fry the chicken at the lower temperature for 3 minutes on each side and then 30 seconds on each side at the higher temperature.

Nutrition Information

Calories 318kcal (16%) Carbohydrates 8.5g (3%) Protein 20.1g (40%) Fat 23.1g (36%) Saturated Fat 5.8g (29%) Polyunsaturated Fat 4.7g Cholesterol 104.7mg (35%) Sodium 840.7mg (35%) Fiber 0.6g (2%)

Nutrition Facts

Serving: 3servings

Amount Per Serving

Calories 318

% Daily Value*

Calories 318kcal 16%
Carbohydrates 8.5g 3%
Protein 20.1g 40%
Fat 23.1g 36%
Saturated Fat 5.8g 29%
Polyunsaturated Fat 4.7g 28%
Cholesterol 104.7mg 35%
Sodium 840.7mg 35%
Fiber 0.6g 2%

* Percent Daily Values are based on a 2,000 calorie diet.