🌐 Original ▾
More ▾
Japanese Fried Chicken (Karaage Chicken)
By Yumiko · japan.recipetineats.com
Yield: 2
1 hr 45 min
Tender chicken thighs marinated in soy, sake and ginger, double-fried until crispy outside and juicy within.
| prepPat chicken pieces dry with paper towel | ||||||
| Vegetable oil for deep frying | Heat oil to 160°C / 320°F | First fry 160°C / 320°F, 2.5–3 min | Rest on paper towels 3–4 min; raise oil to 190–200°C / 374–392°F | Second fry 190–200°C / 374–392°F, 30–60 sec | Serve with lettuce & parsley | |
| 350 g / 12.3 oz chicken thigh fillets, cut into large bite-size pieces | Marinate chicken 30 min–1 hr | Drain chicken, coat with corn flour | ||||
| 1 tbsp soy sauce | ||||||
| 1 tbsp cooking sake | ||||||
| 1/2 tsp mirin | ||||||
| 2 tsp freshly grated ginger (including juice) | ||||||
| 20 g / 0.7 oz corn flour (cornstarch) | ||||||
| Shredded lettuce or cabbage | ||||||
| Sprigs of parsley | ||||||
Read left to right — each column combines what's behind it. Tap a step to check it off, or an ingredient to mark it as one you have.
🛒 Shopping list9 items
Any recipe can look like this.
Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.
Try it — it's free