Japanese karaage chicken is double-fried chicken thighs marinated in soy, sake, and ginger, achieving a signature crunchy exterior and juicy interior in under 30 minutes.
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Pat chicken pieces dry with paper towel. Put the chicken and the Marinade ingredients into a ziplock bag or a bowl.
Massage the bag well ensuring that all pieces are coated with the marinade. Marinate for 30 minutes to an hour.
Heat enough oil in a deep pot or pan to 160°C/320°F (note 3). The depth of the oil should be about 3-4cm/1¼-1½”.
Meanwhile, drain excess marinade from the chicken, place the chicken pieces on paper towels to remove excess liquid, and put them in a bowl.
Sprinkle over the corn flour and turn chicken to coat every piece with corn flour.
Fry chicken in batches. Add several chicken pieces to the oil one by one and fry for about 2.5-3 minutes (note 4). You may want to move the chicken pieces around as they tend to stick to the bottom of the pot/pan.
Take the chicken pieces out of the oil and rest for at least 3-4 minutes (note 5) on paper towels. Repeat with remaining chicken pieces.
Skim any flour crumbs from the oil if there are any and increase the temperature of the oil to 190-200°C/374-392°F (note 3).
Put the chicken pieces back into the oil in batches and fry for about 30 seconds to 1 minute until golden brown and crunchy. Repeat with remaining chicken pieces.
Serve immediately with shredded lettuce and parsley for decoration if using.
Store cooled karaage in an airtight container in the refrigerator for up to 3 days; reheat in a 180°C oven for 5-7 minutes to restore crispness.
deep-fry thermometer · deep pan or pot for frying
Double frying seals in moisture while creating extra crispness. The first fry cooks through; the second fry at higher heat crisps the coating.
Thighs are preferred as they stay juicier, but breasts work if cut thin and monitored closely to avoid drying out.
Marinate for 30 minutes to 4 hours. Longer marinades intensify flavor but don't exceed 8 hours as the ginger and soy can over-season.
Marinate chicken up to 4 hours ahead; fry just before serving for best crispness. Cooked karaage stays crispy for 2-3 hours at room temperature.
First fry at 160-170°C (320-340°F); second fry at 180°C (360°F). Use a thermometer for accuracy.
