Japanese Deep Fried Chicken Karaage Recipe ♪鶏の唐揚げ is one of our favourite appetizers.. Crispy skin, juicy chicken with the most delicious karaage chicken mayo sauce always makes my hubby happy! I am sure it will make your partner happy too!
I know thousands of Japanese Deep Fried Chicken Karaage recipes are out there, and I have tried many of them. However, not a single chicken Karaage recipe can replicate the taste of Tokyo Japan, until I tried this Japanese Deep Fried Chicken Karaage Recipe.
The crunchy crispy skin, juicy chicken meat, and tenderness are just unbeatable!
What Karaage sauce should we use for the authentic Karaage Japanese Fried Chicken recipe?
I love using simple Japanese mayo, sometimes I would mix a little bit of lemon juice or yuzu sauce into the mayo. You can pair it with your favourite sauce. I have even tried the sweet and sour sauce, or even spicy sauce, every single one is delicious and has its own uniqueness!
Spicy Karaage Japanese Fried Chicken is also very popular in Western countries! I would add some sesame seeds after pouring the spicy sauce glazing on the chicken. Delicious, eh?
Air Fryer or Deep Fryer for authentic Karaage Japanese Fried Chicken recipe?
I always use the traditional method – deep fry with oil, however, I am sure the air fryer will work too! I would suggest the oil temperature is around 160C for a deep fryer and medium-high power for an air fryer.
Do you need Sake for authentic Karaage Japanese Fried Chicken recipe?
You can make Karaage without sake. Adding sake will enhance the flavour though. If you prefer not to add any sake, you can substitute sake with mirin.
What do you need to make an authentic Karaage Japanese Fried Chicken recipe?
- chicken thighs – I prefer organic and boneless with skin on
- soy sauce to marinate
- Mirin to marinate
- Sake to marinate – optional
- minced garlic to marinate and enhance the flavour
- Minced Ginger to marinate and enhance the flavour
- Potato starch and rich flour for the coating
What makes this Authentic Karaage Japanese Fried Chicken Recipe special?
This is one of my hubby’s favourite Japanese appetizers. I have been researching how to make a perfect, juicy, and crispy one since I have to make my hubby’s tummy happy. Anyone can relate? 😆
“happy husband happy life”
Mrs5cookbook
How long does deep frying chicken take to make this Japanese Deep Fried Chicken Karaage?
This recipe takes only 8-10 minutes to deep fried the chicken because we have cut them into 50-60g small pieces. Remember you always want to cut them into similar sizes so it takes the same amount of time to cook.
I always like to deep fry my chicken pieces at around 350F, always deep fry them in small batches because adding too many at a time will lower the oil temperature.
Can you make Japanese Deep Fried Chicken Karaage without a deep fryer?
Absolutely, I use a deep pot filled with oil, you don’t need to buy a deep fryer if you are not making deep fry all the time. A deep fryer is always a bonus to have, but this is not a must. 🙂
How to make Japanese Deep Fried Chicken Karaage?
Cut Chicken into smaller pieces, about 50-60g each. Then soak them in salted water for at least 30 minutes.
Rinse the chicken pieces under running water, and pat dry.
Marinate the chicken with soy sauce, Mirin, sake, minced garlic, and minced ginger.
Mix both potato starch and rice flour in a bowl.
Pour the flour mixture into the chicken pieces, and mix until you see dry, crumby texture chicken pieces.
Heat vegetable oil over medium-high heat, and deep fry the chicken until golden brown. Drain the excess oil on kitchen paper. Japanese Deep Fried Chicken Karaage now is done~
how often does deep fryer oil change?
I always drain the used oil and keep it in a glass container. They can be reused for around 3-4 times depending on what you cook. Start with lighter flavour dishes such as potato fries, then maybe chicken or pork. If you are looking for more deep-fried recipes, make sure you check my other deep-fried recipes.
Japanese Fried Chicken Karaage
Equipment
Ingredients
- 12 Chicken thighs boneless – cut into 50-60g pieces
- 1 tbsp Soy sauce
- 1 tsp Mirin
- 1 tsp Sake
- 1 tsp Minced Garlic
- 1 tsp Minced Ginger
- 100 g Potato starch
- 40 g rice flour
Instructions
- Soak the chicken pieces in salted water for an hour. Pat dry
- Marinate the chicken with soy sauce, Mirin, sake, minced garlic, and minced ginger.
- Mix both potato starch and rice flour in a bowl.
- Pour the flour mixture into the chicken pieces, and mix until you see dry, crumby texture chicken pieces.
- Heat vegetable oil over medium high heat, and deep fry the chicken until golden brown.
- Transfer the chicken to a kitchen paper to drain excess oil.
- Enjoy~
Video
Nutrition
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Have you made the recipe? Tag me on Instagram @mrs5cookbook, I would love to see your creations!
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