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Japanese Fried Chicken Recipe for Crispy Juicy Karaage Chicken. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.
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5 from 1 vote

Japanese Fried Chicken Recipe for Crispy Juicy Karaage Chicken

Our Japanese fried chicken recipe for karaage chicken makes incredibly juicy chicken pieces with a super crispy skin. Karaage is a technique that calls for marinating the chicken, before a light coating with flour, then twice-frying the chicken, and while it can be applied to any meat or fish, when people think of karaage, they think of Japanese fried chicken.
Prep Time5 minutes
Cook Time15 minutes
Resting Time1 hour 20 minutes
Total Time1 hour 40 minutes
Course: Appetiser
Cuisine: Japanese
Servings: 4
Calories: 250kcal
Author: Lara Dunston

Ingredients

  • 500 g chicken drumettes
  • sea salt , to taste
  • black pepper , freshly ground, to taste
  • ½ cup potato starch , or corn starch
  • vegetable oil , for deep frying

Marinade

  • 2 cm ginger
  • 1 clove garlic
  • 2 tbsp soy sauce
  • 1 tbsp sake
  • 1 tsp sesame oil
  • 1 tsp granulated sugar

Garnish

  • lemon slices
  • Japanese mayonnaise
  • Shichimi Togarashi , Japanese seven spice

Instructions

  • Crush the ginger and garlic. Add this, the chicken and the rest of the marinade ingredients in a non-reactive bowl. Marinate for 20 minutes.
  • Spread the potato starch and the salt and pepper on a tray.
  • When the chicken has marinated, shake the marinade off the chicken to remove any ginger or garlic pieces. Roll the chicken in the potato starch mixture. Make sure all the pieces are fully coated before placing in the fridge for an hour.
  • If you have leftover potato starch apply it to the chicken as the chicken will absorb the potato starch.
  • Heat the oil to in a deep fry pan or deep frier to 165°C (330°F).
  • Give the chicken pieces a light shake before adding carefully to the oil. Do not crowd the pan and cook in batches if you have a small pan. Cook for around 2 minutes, after which the chicken should have a very light brown colour. Place on a wire rack.
  • When all the pieces of chicken have been cooked, remove any loose pieces of coating from the deep fryer as these may burn at a higher heat.
  • Increase the heat to 180°C (355°F) and fry the chicken pieces again for a minute for each batch. The chicken should be a light golden brown with a crispy skin. Check that the chicken has reached 74°C (165°F).
  • Serve with lemon wedges, Japanese mayo, Shichimi Togarashi and salad or rice.

Nutrition

Calories: 250kcal | Carbohydrates: 20g | Protein: 15g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 52mg | Sodium: 571mg | Potassium: 342mg | Fiber: 1g | Sugar: 2g | Vitamin A: 99IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg