top of page

Crispiest Karaage (Japanese Fried Chicken)

Super crunchy Japanese fried chicken "KARAAGE"!!

This recipe doesn't require a big pot of oil!! At the end of cooking, you don't have lot of oil left, so it's lot easier and better for the environment than traditional deep fry method!!

Also, it's good for your Bento (Lunch box) too!! So make a little more than what you need, and make your life easier on the next day!!!

[Serving] 2-3

[Prep time] 10-15mins (plus 1-24hrs for marinate)

[Cook time] 10mins

[Storage] Best to eat ASAP. But can be kept for 1day

[Difficulty] D *(A=Hard E=Easy)


[Ingredients] (GRAM)

-Chicken thigh (Or breast) 600g


-Salt 1tsp (5g)

-Sugar 1tsp (5g)

-Water 4tbsp (60ml)

-Sake | Ryorishu 2tbsp (30ml)

-Soy sauce 1tbsp (15ml)

-Oyster sauce 1/2tbsp (10g)

-Garlic 10g

-Ginger 10g

(For the coating)

-Corn flour | starch 180g

-Rice flour 90g

-Egg 1each


-Japanese mayonnaise


-Soy sauce


[Ingredients] (OUNCE)

-Chicken thigh (Or breast) 1.32lb


-Salt 1tsp (0.18oz)

-Sugar 1tsp (0.18oz)

-Water 4tbsp (2.12oz)

-Sake | Ryorishu 2tbsp (1.06oz)

-Soy sauce 1tbsp (0.53oz)

-Oyster sauce 1/2tbsp (0.35oz)

-Garlic 0.35oz

-Ginger 0.35oz

(For the coating)

-Corn flour | starch 6.35oz

-Rice flour 3.17oz

-Egg 1each


-Japanese mayonnaise


-Soy sauce


0:00 Cut chicken

0:16 Marinade

0:58 Break time

1:00 Prepare for frying

2:14 First frying

3:10 Second frying

3:36 Presentation



[Chapter 1 : Cut chicken]

Cut chicken into bite size pieces

[Chapter 2 :Marinade]

  1. Mix all the ingredients

  2. Massage the chicken with it

  3. Keep in a fridge for 1-24hours

[Chapter3 : Prepare for frying]

  1. Strain the chicken. Keep the marinade

  2. Bring the chicken up to room temperature (takes 30-60min)

  3. Mix rice flour and corn flour

  4. Add the marinade along with mixing the flour

  5. Mix until the flour is crumbly.(Add more water or flour if necessary)

  6. Whisk egg, and add to the chicken. Give it a mix

[Chapter4 : First frying]

  1. Fill up a pan with cooking oil for about 2-3cm (1inch)

  2. Heat until 155-160℃ (311-320°F)

  3. Coat the chicken withe the flour, fry in the oil

  4. Cook 2 mins each side

  5. Keep checking the the temperature. It should be around 130-140°℃ (266-284°F)

  6. Rest 4-5 mins (or could be longer)

  7. Cook the rest of the chicken while resting

[Chapter5 : Second frying]

  1. Heat oil to 185-190℃ (365-374°F)

  2. Fry the chicken again. 2mins each side

  3. Strain the oil for few mins

[Chapter 6: Presentation]

Serve with some Japanese mayonnaise, finely shredded cabbage, and little drizzle of soy sauce

[Temperature for frying]

[First fry]

Start from: 155-160℃ (311-320°F)

During frying: 130-140℃ (266-284°F)

[Second fry]

Start from: 185-190℃ (365-374°F)

During frying: 175-180℃ (347-356°F)

Q: Why temperature is different at the beginning and during frying?

A: Temperature drop as soon as you put cold chicken in the hot oil.

This guideline should be very close to the temperature when you actually try this recipe.



Q: What size of pan do you use?

A: Diameter 28cm (11 inch)

Q: After the first frying, can I rest the chicken longer than 5 mins?

Because I'm cooking 2-3 times of the recipe.

A: Yes you can. You might think it's getting slightly soggy while resting.

But second fry and rice flour make it crispy at the end.

Just make sure to not to stack or overcrowd the chicken while resting.

It makes soggy. So keep them seperate.

記事: Blog2 Post
bottom of page