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Japanese Fried Chicken (Karaage)

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Japanese Fried Chicken, or Karaage, is a delectable dish that captures the essence of Japanese cuisine. This recipe features tender, marinated chicken thighs coated in a crispy crust, creating an irresistible combination of flavors and textures. Perfect for family dinners or gatherings, serve it with tangy dipping sauces for a delightful culinary experience.

Ingredients

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  • 1 pound boneless chicken thighs
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons mirin
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1/2 cup cornstarch
  • 1/4 cup all-purpose flour
  • Vegetable oil for frying (canola recommended)
  • Kewpie mayo for dipping
  • Sriracha (optional)

Instructions

  1. 1. Marinate chicken: Cut chicken thighs into bite-sized pieces. In a bowl, mix soy sauce, mirin, garlic, and ginger. Add chicken and marinate for at least 30 minutes.
  2. 2. Prepare coating: Combine cornstarch and flour in another bowl. Remove chicken from the marinade and coat each piece evenly.
  3. 3. Heat oil: In a skillet or deep fryer, heat vegetable oil to 350°F (175°C).
  4. 4. Fry chicken: Fry coated pieces in batches for about 4-5 minutes until golden brown. Flip halfway through.
  5. 5. Drain and serve: Transfer cooked chicken to paper towels to drain excess oil and serve hot with Kewpie mayo and Sriracha.

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