How to Make Delicious Karaage Chicken at Home

Karaage chicken has become one of the most beloved Japanese foods worldwide. This fried chicken is crispy, juicy, and full of flavor. The secret to great karaage lies in the preparation and frying method. While deep-frying may seem intimidating, it’s easier than you think with the right techniques.

In this article, I’ll walk you through step-by-step how to make irresistible karaage chicken at home.

What is Karaage Chicken?

Karaage (pronounced kah-rah-ah-geh) is a cooking technique where meat or vegetables are deep fried in oil after being coated in flour, cornstarch, or potato starch.

The most popular version is chicken karaage which is boneless chicken thigh or breast cut into bite-sized pieces marinated, dredged in starch, and fried twice for an incredibly crispy coating.

Karaage is different from American style fried chicken in a few ways

• It uses boneless chicken without skin.
• The chicken is marinated in a flavorful mixture before frying.
• It’s fried twice at different temperatures.
• The coating is very thin and crunchy.

The double fry method and starch coating are secrets to getting the distinctive texture.

How to Make Karaage Chicken

Making excellent karaage chicken at home is easy to do with the right technique. Here is an overview of the simple process:

Ingredients

• Boneless, skinless chicken thighs or breasts
• Starch for coating (potato starch, cornstarch, flour)
• Oil for frying (vegetable, canola, peanut)
• Marinade ingredients (soy sauce, sake, ginger, garlic, sugar)

Steps

1. Cut the chicken into 1-2 inch pieces.
2. Make the marinade and coat the chicken. Refrigerate for 1-3 hours.
3. Pat chicken dry and coat with starch.
4. Fry chicken at 325°F for 2-3 minutes until half cooked.
5. Let rest for 5 minutes then fry again at 350°F for 1-2 minutes until crispy.

Follow these tips for crispy, juicy karaage:

• Use potato starch or cornstarch for a light, crispy coating.
• Allow the chicken to rest between frying for even cooking.
• Fry in small batches to maintain oil temperature.
• Use a thermometer to regulate temperature.
• Keep fried chicken warm in a low oven as you fry multiple batches.

Now let’s get into the nitty gritty details!

Detailed Karaage Recipe

Here is a step-by-step method to make authentic Japanese karaage at home.

The full ingredient list:

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1⁄2 cup potato starch or cornstarch
• 3-4 cups vegetable oil for frying

Marinade:

• 2 tablespoons soy sauce
• 2 tablespoons sake
• 1 teaspoon grated ginger
• 1 garlic clove, grated
• 1⁄2 teaspoon sugar

Instructions:

1. Cut the chicken into 1-2 inch pieces and place in a bowl or ziplock bag. Pound the chicken lightly with a meat mallet or rolling pin to tenderize.

2. Make the marinade: In a small bowl, combine the soy sauce, sake, ginger, garlic, and sugar.

3. Marinate the chicken: Pour the marinade over the chicken and mix well to coat evenly. Cover and refrigerate for 1-3 hours.

4. Coat with starch: Drain excess marinade from the chicken. Pat dry with paper towels. Place the potato starch or cornstarch in a shallow dish. Add chicken pieces and toss to coat completely in starch.

5. First fry: Heat 3 inches of oil in a heavy pot or Dutch oven to 325°F. Fry chicken in small batches for 2-3 minutes, until lightly browned but not fully cooked through. Transfer to a cooling rack.

6. Rest: Let chicken rest for 5 minutes to allow heat to distribute evenly.

7. Second fry: Reheat the oil to 350°F. Fry chicken again for 1-2 minutes until crispy and cooked through.

8. Drain: Remove chicken from oil and let drain on a wire rack or paper towels. Enjoy immediately while hot and crispy!

Tips

• Use a deep fry thermometer to maintain proper oil temperature.
• Fry in small batches to prevent oil from cooling down.
• Keep fried chicken warm in a 175°F oven while frying multiple batches.
• Adjust frying times based on size of chicken pieces.
• Potato starch makes the crispiest coating, but cornstarch also works well.

Serving Suggestions

Karaage chicken is commonly served with:

• Lemon or lime wedges
• Tonkatsu or Worcestershire sauce
• Grated daikon radish
• Shredded cabbage
• Steamed rice
• Miso soup

You can also toss the fried chicken in spicy mayo or Japanese BBQ sauce for added flavor.

Karaage makes an excellent appetizer for parties and goes well in rice bowls, tacos, sandwiches, and salads. It’s a versatile ingredient to always have in your repertoire.

FAQs

Here are answers to some frequently asked questions about making karaage:

Can I use chicken breast instead of thigh?

Yes, but thigh meat is more flavorful and stays juicier when fried. If using breast, pound it thinner to prevent drying out.

Do I need potato starch or can I use flour?

Potato starch makes the lightest, crispiest coating. But all-purpose flour or cornstarch also work well.

How long can I marinate the chicken?

1-3 hours is ideal. But you can marinate as briefly as 30 minutes or up to overnight.

Is karaage gluten free?

Yes, if you use cornstarch and gluten-free soy sauce in the marinade. Be sure to fry in fresh oil.

Can I bake karaage in the oven?

Baked karaage won’t be quite as crispy, but you can bake it at 425°F for 15-20 minutes, flipping halfway.

How long does fried karaage last?

Karaage is best eaten fresh and hot. It will stay crisp for 30 minutes at room temperature. Leftovers can be refrigerated for 3-4 days and recrisped in a hot oven.

Can I reheat fried karaage?

Yes, leftover karaage can be recrisped in the oven at 400°F for 4-5 minutes until hot and crispy again.

Conclusion

Karaage chicken is one of the tastiest fried foods you’ll ever make. The secret is in the double fry and the super light, crispy coating. With the easy marinade and frying method provided, you can enjoy restaurant-quality karaage in your own kitchen. Impress family and friends with this iconic Japanese favorite.