Japanese Fried Chicken (Chicken Karaage)

Total Time Prep: 10 min. + refrigerating Cook: 15 min.
Yield 4 servings
Test Kitchen Approved
What makes Japanese fried chicken (chicken karaage) so unbelievably crispy? Frying it twice! The marinated chicken thighs stay extra juicy and flavorful after a 30-minute soak in sake, soy sauce and mirin.

Ingredients

  • 1-1/2 pounds bone-in chicken thighs
  • 1 tablespoon sake
  • 1 tablespoon soy sauce
  • 2 teaspoons mirin (sweet rice wine)
  • 1 teaspoon grated fresh gingerroot
  • 1/3 cup cornstarch
  • Oil for deep-fat frying
  • Kewpie mayonnaise, optional

Directions

  1. Remove bones from chicken, leaving skin on. Cut chicken into 1-1/2-in.-pieces. In a shallow dish, combine sake, soy sauce, mirin and ginger. Add chicken and turn to coat. Cover and refrigerate for 30 minutes. Drain chicken, discarding marinade.
  2. In a deep fryer or electric skillet, heat 2 in. oil to 325°. Place cornstarch in a shallow dish. Add chicken, a few pieces at a time, and toss to coat; shake off excess. Fry chicken, a few pieces at a time, just until golden brown, about 1-1/2 minutes. Drain on paper towels.
  3. Increase heat of oil to 350°. Use a metal fine mesh strainer to remove any fried bits from oil. Fry chicken again, a few pieces at a time, until dark golden brown, about 1 minute. Drain on paper towels. If desired, serve with mayonnaise.

Nutrition Facts

3 ounces cooked chicken: 376 calories, 25g fat (5g saturated fat), 80mg cholesterol, 299mg sodium, 11g carbohydrate (1g sugars, 0 fiber), 23g protein.

The secret to this super crispy Japanese fried chicken recipe is that the chicken is coated with cornstarch and then double fried. Keep a close eye on the temperature of the oil. It's important to start at a lower temperature for the first step and increase the oil temperature for the final fry. —Taste of Home Test Kitchen
Recipe Creator

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