Double Fried Chicken Karaage Recipe (Crispy and Juicy Japanese Fried Chicken)

You are currently viewing Double Fried Chicken Karaage Recipe (Crispy and Juicy Japanese Fried Chicken)

Chicken Karaage is one of the all-time popular dishes for bento and outdoor recreation. The crispy outside and juicy inside make the karaage so delicious!

Print
Print Recipe
Chicken Karaage
Votes: 18
Rating: 4.44
You:
Please leave a 5 star rating if you like the recipe! 🙂
Add to Meal Plan
Add to Meal Plan:
This recipe has been added to your Meal Plan
Course Chicken, Main Dish
Cuisine Japanese
Cook Time 20 minutes
Time for letting the chicken absorb seasoning in the fridge is not included in cook time.
Servings
people
Translator Get Francis Mug
Course Chicken, Main Dish
Cuisine Japanese
Cook Time 20 minutes
Time for letting the chicken absorb seasoning in the fridge is not included in cook time.
Servings
people
Translator Get Francis Mug
Votes: 18
Rating: 4.44
You:
Please leave a 5 star rating if you like the recipe! 🙂
Add to Meal Plan
Add to Meal Plan:
This recipe has been added to your Meal Plan
Ingredients
  • 300 g Chicken Thighs boneless
  • 1/2 tsp Soy Sauce
  • 1/2 tbsp Sake
  • 1/4 tsp Salt
  • Pepper
  • 1 tsp Grated Ginger Root
  • 1 tsp Grated Garlic
  • 1/2 tsp Sesame Oil
  • 1/2 Beaten Egg
  • 2 1/2 tbsp Potato Starch
  • Lettuce Leaves
  • Parsley Leaves
  • Vegetable Oil
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
  1. Let’s prepare the chicken. Prick the skin side using the tip of a knife. This will help the chicken to absorb the seasonings.
    Let’s prepare the chicken. Prick the skin side using the tip of a knife. This will help the chicken to absorb the seasonings.
  2. Flip it over. Trim off the excess fat. Make several cuts across the tough, stringy part. Then, prick the chicken with the tip of the knife again.
    Flip it over. Trim off the excess fat. Make several cuts across the tough, stringy part. Then, prick the chicken with the tip of the knife again.
  3. Cut the chicken into large bite-size pieces.
    Cut the chicken into large bite-size pieces.
  4. Place the pieces into a bowl. Add the soy sauce, sake, salt, pepper, grated ginger root and garlic and the sesame oil.
    Place the pieces into a bowl. Add the soy sauce, sake, salt, pepper, grated ginger root and garlic and the sesame oil.
  5. Toss to coat, rubbing the seasonings into the chicken thoroughly. Let it sit in the fridge for 30 minutes, allowing it to absorb the seasonings. Be sure to rub it thoroughly so that the chicken will be ready in 30 minutes.
    Toss to coat, rubbing the seasonings into the chicken thoroughly. Let it sit in the fridge for 30 minutes, allowing it to absorb the seasonings. Be sure to rub it thoroughly so that the chicken will be ready in 30 minutes.
  6. Let’s make the karaage. To the seasoned chicken, add the beaten egg a little at a time and rub it in thoroughly, almost squeezing it into the chicken. This will help soften the karaage and allow it to retain the savory juices inside.
    Let’s make the karaage. To the seasoned chicken, add the beaten egg a little at a time and rub it in thoroughly, almost squeezing it into the chicken. This will help soften the karaage and allow it to retain the savory juices inside.
  7. Add the potato starch. Lightly toss to coat.
    Add the potato starch. Lightly toss to coat.
  8. Heat the vegetable oil to a relatively low temperature. Place the chicken pieces into the oil. At about 160 degrees °C or 320 degrees °F, small bubbles will form around the chicken.
    Heat the vegetable oil to a relatively low temperature. Place the chicken pieces into the oil. At about 160 degrees °C or 320 degrees °F, small bubbles will form around the chicken.
  9. Don’t touch them until the batter firms up otherwise the outer layer will break apart. When the batter firms up, flip them over.
    Don’t touch them until the batter firms up otherwise the outer layer will break apart. When the batter firms up, flip them over.
  10. Lightly brown the pieces, remove and place them onto a cooling rack. The remaining heat will continue cooking the inside.
    Lightly brown the pieces, remove and place them onto a cooling rack. The remaining heat will continue cooking the inside.
  11. Heat the oil to about 180 degrees °C or 360 degrees °F on high heat. Then, place the chicken into the oil again. Brown the chicken pieces evenly.
    Heat the oil to about 180 degrees °C or 360 degrees °F on high heat. Then, place the chicken into the oil again. Brown the chicken pieces evenly.
  12. One of the advantages of using a set of kitchen chopsticks is that you can feel how crispy the outer texture is.
    One of the advantages of using a set of kitchen chopsticks is that you can feel how crispy the outer texture is.
  13. When the outside is crispy and the color is golden brown, remove the excess oil thoroughly and one by one place them onto the cooling rack.
    When the outside is crispy and the color is golden brown, remove the excess oil thoroughly and one by one place them onto the cooling rack.
  14. Place the karaage next to the lettuce and parsley leaves on a plate.
    Place the karaage next to the lettuce and parsley leaves on a plate.
Recipe Notes

Cooking at a low temperature first will help cook the inside and then deep-frying at a high temperature will help remove the excess oil easily. This 2 step deep-frying method will help avoid undercooking the inside and also overcooking the outside so you can easily make the delicious karaage.
The karaage is still delicious when cooled so it is often used as a bento sidedish.

Cooking with Dog

Cooking with Dog is a YouTube cooking show featured by a canine host Francis and a mysterious Japanese Chef whose real name is not disclosed.
Subscribe
Notify of
guest
4 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Trisha

I recently moved from Aomori and I miss the food very much. Now in Texas, USA I’m glad you’re still in my kitchen . We miss Francis!

Kono jo an

Hi im joan always watching you’re video everytime i cook thanks its very big help for me Thanks