Description
Japanese Fried Chicken (Chicken Karaage) is crispy, juicy bite-sized chicken pieces marinated in soy, garlic, and ginger, then double-fried for an ultra-crunchy texture.
Ingredients
- 1 lb boneless skinless chicken breasts or thighs
- 3 tbsp soy sauce
- 2 tbsp sherry
- 3 garlic cloves, minced
- 1 tsp ground ginger
- Oil for deep frying (peanut or vegetable oil)
- 4 tbsp all-purpose flour
- 1/3 cup cornstarch
Instructions
- Cut chicken into bite-sized pieces (about 1.5 inches). Pat dry and set aside.
- In a bowl, mix soy sauce, sherry, garlic, and ginger.
- Add chicken and marinate for at least 30 minutes (up to 2 hours).
- In a separate bowl, mix flour and cornstarch.
- Remove chicken from marinade and lightly shake off excess.
- Coat chicken pieces evenly in flour mixture.
- Heat oil to 325°F (163°C) and fry chicken in batches for 90 seconds until lightly golden.
- Remove and rest on a wire rack.
- Increase oil to 375°F (190°C) and fry again for 45–60 seconds until deep golden and crispy.
- Drain again and serve hot with lemon wedges, rice, or cabbage.
Notes
- Double frying is key for authentic crispiness.
- Thigh meat is juicier than breast meat.
- Serve with Japanese mayo or chili sauce for extra flavor.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Category: Main Dish, Appetizer
- Method: Deep Fry
- Cuisine: Japanese