Go Back
–+ servings
Irresistibly Crispy Karaage

Irresistibly Crispy Karaage: Treat Yourself to a Flavor Explosion!

Experience the flavor explosion of Irresistibly Crispy Karaage, a quick and delightful fried chicken treat!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Japanese
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1 pound boneless, skinless chicken thighs cut into bite-sized pieces
  • 2 tablespoons fresh ginger minced
  • 2 cloves garlic minced
  • 3 tablespoons soy sauce or tamari choose tamari for gluten-free
  • 2 tablespoons sake or dry sherry or dry white wine
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper adjust according to preference
For the Coating
  • 1 cup cornstarch or potato starch potato starch is gluten-free
  • 1/2 cup all-purpose flour or gluten-free blend opt for gluten-free if needed
  • 1 large egg or flax egg flax egg for vegan option
For Frying and Serving
  • 2 cups neutral frying oil such as canola or vegetable oil
  • 1/2 cup Kewpie mayo or regular mayonnaise for dipping sauce
  • 2 tablespoons fresh lemon juice or lime juice

Equipment

  • Large Bowl
  • Small bowl
  • wire rack
  • Deep pot or heavy skillet
  • Cooking thermometer

Method
 

Marinating and Coating
  1. In a large bowl, whisk together ginger, garlic, soy sauce, sake, black pepper, and kosher salt. Add chicken pieces, cover, and refrigerate for at least 30 minutes.
  2. Meanwhile, combine cornstarch with 1 tablespoon of water in a small bowl until sandy. Set aside.
  3. After marination, mix cornstarch crumble with flour and beaten egg in a clean bowl. Toss marinated chicken in the mixture to coat.
  4. Press each chicken piece into the cornstarch mixture for maximum coating. Rest on a wire rack for 10 minutes.
Frying
  1. Heat oil in a deep pot on medium-high until it reaches 350°F. Fry chicken in batches for 2-3 minutes until golden brown.
  2. Remove chicken and let drain on a wire rack. Increase oil temperature to 380°F.
  3. Fry the chicken again for 1-2 minutes until deep golden. Drain on the wire rack once more.
Serving
  1. Serve hot with lemon wedges and your favorite dipping sauce, along with rice or salad.

Nutrition

Serving: 1pieceCalories: 290kcalCarbohydrates: 18gProtein: 20gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 75mgSodium: 500mgPotassium: 300mgFiber: 1gVitamin C: 1mgCalcium: 1mgIron: 5mg

Notes

For best results, marinate up to 24 hours. To reheat leftovers, use the oven for crispiness.

Tried this recipe?

Let us know how it was!