Crispy Outside, Juicy Inside! Chef’s Secret Chicken Karaage Recipe
Learn how to make authentic Japanese Chicken Karaage with this easy-to-follow recipe, inspired by professional sushi chefs. Enjoy incredibly crispy, savory, and tender fried chicken at home!
This Chicken Karaage recipe comes directly from a sushi restaurant, and it’s a game-changer! Marinated in soy sauce, it delivers a deeply savory and irresistibly crispy bite that’s simply addictive. Perfect for a special meal, a delightful snack for kids, or an impressive appetizer.
Ingredients
- 500g boneless, skinless chicken thighs
- 1 Tbsp minced garlic
- 0.5 Tbsp sugar
- 2 Tbsp mirin (Japanese sweet rice wine)
- 2 Tbsp soy sauce
- Potato starch or cornstarch
- Vegetable oil (for deep-frying)
Cooking Instructions
Step 1
Prepare 500g of boneless, skinless chicken thighs. Trim any excess fat and cut the chicken into bite-sized pieces, about 3-4 cm (1.5 inches). Cutting them too small can make them dry out when fried.
Step 2
Place the prepared chicken pieces into a resealable plastic bag or an airtight container. Add 1 tablespoon of minced garlic, 0.5 tablespoon of sugar, 2 tablespoons of mirin, and 2 tablespoons of soy sauce. Ensure the marinade ingredients are well-distributed.
Step 3
Seal the bag, removing as much air as possible, and gently massage the chicken to ensure the marinade coats every piece. Refrigerate for at least 1 hour to allow the flavors to penetrate the chicken. For an even richer flavor, you can marinate for 2-3 hours or even overnight.
Step 4
Remove the marinated chicken from the refrigerator. Generously coat each piece with potato starch or cornstarch, ensuring an even layer. This coating is key to achieving that signature crispy texture. Lightly shake off any excess starch.
Step 5
Heat a generous amount of vegetable oil in a deep pot or wok over medium heat. To check if the oil is hot enough, drop a tiny bit of the starch coating into the oil. If it sizzles and floats to the surface within 3 seconds, it’s ready. Carefully add the coated chicken pieces, being careful not to overcrowd the pot.
Step 6
Fry the chicken for about 3-4 minutes, or until the coating is golden brown and crispy. Turn the pieces occasionally to ensure even cooking. Once done, remove the chicken from the oil and place it on a wire rack or a plate lined with paper towels to drain excess oil. This is the first fry, which sets the crispy coating.
Step 7
Reduce the heat slightly to medium-low. Return the chicken pieces to the hot oil for a second fry, about 1-2 minutes. This double-frying step ensures the chicken is cooked through to the center and makes the coating exceptionally crisp. Drain well again after the second fry to remove any residual oil.
