My oldest son inspired me to make this chicken dish. It is one of his favorite among the Japanese dishes. One night, I was watching the food TV show “Eat Street” where they featured this Vancouver food truck called “Mogu”. My son pointed out how popular the food truck is among his friends and that their chicken kara-age is to die for. I have tasted chicken karaage before but was not motivated enough to make it. But after watching the show and learning how simple the ingredients were, I decided to make it at home. Chicken thighs with skin on are usually used for juicier fried chicken. Furthermore, marinating the chicken for several hours or longer will yield a more flavorful and tasty pieces. I am glad I made this awesome dish. My family ate it as is but I had mine with chili sauce. Delicious!

Cooking Tips for Perfect Chicken Karaage

To achieve the perfect chicken karaage, focus on the marination process. A good marinade typically includes soy sauce, sake, ginger, and garlic. Letting the chicken soak for at least a few hours is essential, but if you can, marinate it overnight. This helps the flavors penetrate deeply. When it comes to frying, make sure the oil is hot enough. Test it by dropping a small piece of chicken in. If it sizzles immediately, you are ready to go. Fry the chicken in batches to avoid overcrowding the pan, as this can lower the oil temperature and lead to soggy chicken. Lastly, drain the fried pieces on a wire rack instead of paper towels to keep them crispy.

Serving Suggestions

Chicken karaage is versatile and can be served in various ways. For a simple yet delicious meal, pair it with steamed rice and a side of pickled vegetables. You can also serve it with a fresh salad drizzled with a light sesame dressing. If you want to elevate your presentation, arrange the chicken on a platter with lemon wedges and a sprinkle of chopped green onions. This adds a nice pop of color and freshness. For a fun twist, consider serving it in a bento box along with rice balls, edamame, and your favorite dipping sauces. This not only makes for a beautiful presentation but also provides a balanced meal.

Storage Instructions and Variations

If you have leftovers, store them in an airtight container in the refrigerator. They should stay fresh for up to three days. To reheat, consider using an air fryer or oven to keep the chicken crispy. Microwaving is quick but can make the coating soggy. If you want to switch things up, try using different cuts of chicken, like breasts for a leaner option. You can also experiment with spices in the marinade, such as adding a bit of chili powder for a kick or using miso paste for a deeper flavor. For a gluten-free version, substitute soy sauce with tamari and use cornstarch instead of flour.

Frequently Asked Questions

Can I use chicken breasts instead of thighs for karaage?

Using chicken breasts is possible, but they tend to be drier than thighs. If you go that route, marinating longer can help add some moisture, but thighs are generally recommended for that juicy texture.

What can I substitute for sake?

If you don’t have sake, a good substitute is dry white wine or even a splash of rice vinegar mixed with water. Just keep in mind that the flavor might shift a bit.

How do I store leftover chicken karaage?

Store any leftovers in an airtight container in the fridge for up to three days. To keep them crispy, try reheating them in an air fryer or a hot oven instead of a microwave.

Can I make the marinade ahead of time?

Sure, you can mix the marinade ingredients and store them in the fridge a day in advance. Just make sure to add the chicken right before you’re ready to marinate for the best flavor.

What do I serve with chicken karaage?

Chicken karaage pairs great with steamed rice and a side of pickled vegetables or a fresh salad. For a fun twist, serve it with some chili sauce or mayo for dipping.

Chicken Karaage (Japanese Style Fried Chicken)

Liza A

Crispy on the outside and juicy on the inside, chicken karaage is marinated in soy sauce, sake, and ginger for an irresistible flavor that’s super easy to make.

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Prep Time 15

Cook Time 20

Total Time 35

Course Main Course

Cuisine Japanese

Servings -6 Servings

Calories 550 kcal

Ingredients

2 lbs chicken thighs boneless, skin on
6 tbsp soy sauce
4 tbsp sake
1 tbsp grated ginger
1 tbsp grated garlic
2 eggs
1 cup potato starch or cornstarch
vegetable oil for frying

Instructions

Cut chicken into bite-sized pieces.
Put chicken, soy sauce, sake, ginger, garlic and eggs in a Ziploc bag and mix well; marinate for 2-3 hours or overnight.
Transfer marinated chicken into a large bowl. Add potato starch; mix well.
Heat oil in a large pan and fry chicken in batches, until browned and cooked through. Drain on paper towels and serve.
Enjoy!