There’s a lot to love about this 20-minute karaage chicken meal. Firstly, it’s super-quick to make. Secondly, the coated chicken is out-of-this-world delicious. And thirdly, you don’t have to go to a Japanese restaurant to enjoy this authentic Japanese dish. Put it on the menu tonight!
How to make Japanese fried chicken: key tips
Marinating the chicken makes the pieces even more tender, while they also take on those amazing soy, garlic, ginger and sesame flavours.
When deep-frying, it’s important that the oil reaches the right temperature before you add your chicken pieces, otherwise the chicken coating will soak up the oil and become soggy, rather than crisp up. See the notes below for how to test the temperature of the oil if you don’t have a kitchen thermometer.
The double-frying technique ensures that your chicken is crunchy on the outside while remaining juicy inside, which is essential for good karaage chicken. The second time you fry ensures that any extra moisture on the outside of the chicken pieces evaporates, leaving a perfectly crunchy coating.
Key ingredients in this Japanese fried chicken recipe
Skinless chicken thighs stand up to the cooking while the pieces remain succulent all the way through.
Kewpie mayonnaise is lovely and creamy and the perfect accompaniment to this fried chicken.
To continue your Japanese-themed cuisine, you could try these Japanese recipes at home, too. I’m loving this Japanese chicken curry at the moment.
This recipe was originally submitted by Greer Worsley, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.
Ingredients
- 800g skinless chicken thighs
- 1 clove garlic crushed
- 1 tsp ginger grated
- 1 tbs soy sauce
- 1 tbs rice wine vinegar
- 1/2 tsp sesame oil
- 1 cup cornflour
- Canola oil *for deep frying
- 1 lemon cut into wedges *to serve
- 1 dollop Kewpie mayonnaise *to serve
Method
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Step 1Remove any excess fat from chicken thighs and cut into 4 - 6 bite-size pieces. In a bowl, combine garlic, ginger, soy sauce, rice wine vinegar and sesame oil. Add chicken pieces and stir to coat. Cover and refrigerate for at least an hour.
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Step 2Heat oil in a deep fryer or saucepan to 160 degrees. Place cornflour in a large bowl. Remove chicken pieces from marinade and toss lightly in cornflour, working with a few pieces at a time. Fry in batches for 1-2 minutes then remove to a bowl lined with paper towel. Increase the heat of the oil to 180 degrees then return chicken for a second time, deep frying for a further 1-2 minutes until deep golden and crunchy.
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Step 3Drain on a wire rack and serve immediately with lemon wedges and Kewpie mayonnaise.
Recipe Notes
How can I test the temperature of the oil without a thermometer?
There are two ways. Firstly, you can place the tip of a wooden spoon handle in the oil. The oil is ready when bubbles begin to appear around the tip. Secondly, you can place a cube of bread in the hot oil. It will turn golden in 30-35 seconds when the temperature is 160°C.
Can I make this Japanese fried chicken in an air fryer?
Yes you can! Make as instructed and then drop the chicken pieces in the air fryer basket and cook for a few minutes or until golden. So easy!
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