Japanese Fried Chicken Recipe – Crispy Karaage with Ginger & Garlic

Last Updated on 2 months by Neha Deshmukh

Japanese Fried Chicken Recipe – Crispy Karaage with Ginger & Garlic

Okay, let’s be real. Sometimes you just need fried chicken. And not just any fried chicken – the kind that’s unbelievably crispy, juicy, and packed with flavour. That’s where Japanese Karaage comes in! I first made this when I was craving something a little different, and honestly, it’s become a regular in my kitchen. It’s a little more involved than your average fried chicken, but trust me, the results are SO worth it.

Why You’ll Love This Recipe

This Karaage isn’t just about the crunch (though that’s a huge part of it!). It’s the beautiful balance of savoury, sweet, and umami from the marinade that really makes it special. Plus, it’s surprisingly versatile – perfect as an appetizer, a main course with rice, or even tucked into a sandwich. You’ll love how easily it disappears!

Ingredients

Here’s what you’ll need to make this magic happen:

• 8 boneless chicken thighs with skin on
• 2 garlic cloves
• 2-3 tsp ginger
• 4 tbsp sake
• 4 tbsp soy sauce
• 2 tbsp mirin
• 0.5 tsp kosher salt
• 0.5 cup potato starch
• Oil, as needed for frying
• Lemon, as needed for serving
• Japanese mayonnaise, as needed for serving

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

• Sake: Don’t skip this! It tenderizes the chicken and adds a subtle sweetness. If you don’t have sake, dry sherry is a decent substitute, but sake really is best.
• Mirin: This sweet rice wine is essential for that authentic Karaage flavour. It adds a lovely glaze when fried. If you can’t find it, a mix of 1 tbsp dry sherry and 1 tsp sugar can work in a pinch.
• Potato Starch: This is the secret to the incredible crispiness. It creates a lighter, crunchier coating than cornstarch.
• Japanese Mayonnaise (Kewpie): Seriously, once you try Kewpie, you’ll never go back to regular mayo. It’s richer, tangier, and just…better. It’s the perfect dipping sauce for Karaage. You can find it at most Asian grocery stores, and increasingly in larger supermarkets.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cut your chicken thighs into 3-4 bite-sized pieces each. This helps them cook evenly and makes them easier to eat.
2. In a bowl, whisk together the sake, soy sauce, mirin, salt, grated ginger, and minced garlic. Add the chicken pieces and make sure they’re all nicely coated. Marinate for at least 15-20 minutes, but up to an hour is even better!
3. Now, lightly coat each marinated chicken piece with potato starch. Don’t go overboard – you want a thin, even coating. Shake off any excess starch and place the coated chicken on a wire rack while you heat the oil. This helps it get extra crispy.
4. Heat about 1 inch of oil in a heavy-bottomed pan to 340-350°F (170-175°C) using a candy thermometer. Maintaining the right temperature is key!
5. Carefully fry the chicken in batches, being careful not to overcrowd the pan. Fry for about 5-7 minutes per batch, until the internal temperature reaches 170°F (77°C) and the chicken is golden brown and crispy.
6. Remove the fried chicken and drain it on paper towels. Keep an eye on the oil temperature between batches – adjust the heat as needed to maintain it.
7. Serve immediately with lemon wedges and plenty of Kewpie mayonnaise.

Expert Tips

• Don’t overcrowd the pan! This will lower the oil temperature and result in soggy chicken.
• Use a thermometer! Seriously, it’s the best way to ensure your chicken is cooked through and your oil is at the right temperature.
• Double frying (optional): For extra crispiness, you can fry the chicken a second time for 1-2 minutes after the first fry.

Variations

• Spice Level Adjustment with Shichimi Togarashi: My friend loves a little heat, so we always have shichimi togarashi on hand to sprinkle over the Karaage. It adds a lovely kick!
• Gluten-Free Adaptation using Gluten-Free Potato Starch: If you’re gluten-free, just make sure to use gluten-free potato starch.
• Air Fryer Variation: Want to skip the deep frying? You can air fry the Karaage! Preheat your air fryer to 400°F (200°C). Lightly spray the chicken with oil and air fry for 10-12 minutes, flipping halfway through. It won’t be quite as crispy as deep-fried, but it’s a healthier option.

Serving Suggestions

Karaage is amazing on its own, but here are a few ideas to take it to the next level:

• Serve with steamed rice and a side of pickled vegetables.
• Make Karaage bowls with rice, a fried egg, and a drizzle of Kewpie mayo.
• Add it to a Japanese-inspired salad.
• It’s also fantastic in a bento box!

Storage Instructions

Leftover Karaage is best enjoyed immediately, but you can store it in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or air fryer to restore some of the crispiness.

FAQs

• What is Karaage and where does it originate from? Karaage is a Japanese frying technique, typically used for bite-sized pieces of meat. It originated in Japan, and is thought to have been influenced by Chinese cooking techniques.
• Can I use chicken breast instead of thighs? You can, but chicken thighs are much more forgiving and stay juicier during frying. If you use chicken breast, be extra careful not to overcook it.
• What is the best way to maintain oil temperature while frying? Use a thermometer! And don’t overcrowd the pan. Fry in batches and adjust the heat as needed.
• What is Mirin and can I substitute it? Mirin is a sweet rice wine used in Japanese cooking. If you can’t find it, you can substitute with a mix of 1 tbsp dry sherry and 1 tsp sugar.
• How do I know when the chicken is cooked through? The internal temperature should reach 170°F (77°C). You can use a meat thermometer to check.