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Crispy Karaage (Japanese Fried Chicken) 1
Crispy Karaage (Japanese Fried Chicken)

📆 November 26, 2025

Oh, if I can count the times I've thought about fried chicken… It's laughable. But why? It's such a staple food that it should be boring by now, right?! Absolutely NOT! There's nothing like a crispity, crunchity well-seasoned piece of karaage. Pair it with an ice-cold beer and life is good.

It's winter as I'm writing this, and while many go for oden, my comfort pick is always karaage. Any season, any mood — karaage wins. This style is a little pampered but still absolutely Izakaya-level simple.

(Not So Simple) Crispy Karaage

Karaage is delightfully crispy outside and juicy inside. Marinated chicken thighs, a cornstarch crumble, and a quick double-fry create that signature crunch.

Ingredients

    For the Chicken

  1. 6 boneless, skinless chicken thighs (cut into 2-inch pieces)
  2. 2 tsp fresh ginger, finely grated
  3. 1 clove garlic, finely grated
  4. 3 tbsp soy sauce
  5. 3 tbsp sake (or dry vermouth/white wine)
  6. 1 tsp kosher salt
  7. 1 tsp black pepper
  8. 1 cup cornstarch (or potato starch)
  9. 1/4 cup all-purpose flour
  10. 1 egg
  11. 4 cups neutral frying oil

    Garlic Lemon Mayo Dip

  1. 1/4 cup mayonnaise
  2. 1 tsp lemon juice
  3. 1 clove garlic, finely grated
  4. 1/4 tsp fine sea salt

Step 1: Marinate the Chicken

  1. Combine ginger, garlic, soy sauce, sake, salt, and pepper in a bowl.
  2. Add chicken and coat thoroughly.
  3. Cover and refrigerate at least 30 minutes (overnight = best flavor).

Step 2: Prepare the Cornstarch Crumble

  1. Place cornstarch in a shallow bowl.
  2. Add 1 tbsp water at a time, mixing gently.
  3. Repeat ~8 times until half becomes crumbly lumps.
  4. This creates the ultra-crispy texture.

Step 3: Coat the Chicken

  1. Add the flour and egg into the marinated chicken.
  2. Mix to create a light coating.
  3. Press each piece into the cornstarch crumble.
  4. Shake off excess and rest pieces on a rack.

Step 4: Double-Fry

First Fry (350°F / 175°C)

  1. Fry 4–5 pieces at a time for 2–3 minutes.
  2. Remove when lightly golden.
  3. Rest on wire rack.

Second Fry (380°F / 193°C)

  1. Return chicken to the oil for 1–2 minutes.
  2. Cook until deeply golden and very crispy.
  3. Drain again on a rack.

Step 5: Garlic Lemon Mayo

  1. Mix mayo, lemon juice, garlic, and salt.
  2. Serve next to hot karaage.

Tips & Notes

  • Chicken thighs stay juicier than breasts.
  • Potato starch = even crispier coating.
  • Don't overcrowd the oil or it cools too fast.
  • Let pieces rest between fries to keep crispiness.