This Karaage (Japanese Fried Chicken) comes together in about 30 minutes and is perfect for frying up in one pot for a easy weeknight dinner that your family will love! Switch up the ingredients to suit your taste or use it as a ‘clean out the fridge’ meal to get rid of leftovers and odds and ends! Seriously, it’s that flexible and fun!
Ingredient Breakdown
- Chicken Thighs
- Soy Sauce
- Mirin
- Sake
- Grated Ginger
- Garlic
- Cornstarch
- Oil for Frying
How to Make Karaage
Alright! Let’s dive into the nitty-gritty of making this amazing Karaage! Trust me, you’ll be done quicker than you can finish your favorite show!
Marinate the Chicken: In a medium-sized bowl, combine 1/4 cup soy sauce, 2 tablespoons mirin, 2 tablespoons sake, 1 tablespoon grated ginger, and 3 minced garlic cloves. Give it a good stir to create your marinade. Toss the 1 pound of chicken thighs, cut into bite-sized pieces, into the marinade and let them soak for at least 15 minutes. The longer you allow it to marinate, the more flavorful it gets!
Heat the Oil: While the chicken is marinating, pour about 2 inches of oil into a large, deep pan and heat it over medium-high heat. You want the oil nice and hot, around 350°F. The moment you drop in a piece of chicken and it sizzles, you’re ready!
Coat the Chicken: Now, take the chicken out of the marinade and give it a good shake to remove excess liquid. Each piece needs a light dusting of cornstarch (about 1/2 cup), coating them all evenly. This is what gives you that killer crunch!
Fry the Chicken: Once the oil is hot enough, gently drop in the coated chicken pieces in batches, being careful not to overcrowd the pan. Fry them for 5-7 minutes, or until they’re gorgeous golden brown and crispy! Feel free to flip them halfway for even cooking. You’ll know they’re done when they float up and are beautifully golden.
Drain and Serve: Remove the chicken from the oil and let it drain on a paper towel-lined plate. This helps rid of any extra grease. Serve it hot and enjoy!
Why I Love This Recipe
This Karaage is my go-to recipe when I’m in a rush but still want something that feels special, you know? It brings me the kind of comfort food vibes that reminds me of cozy evenings at home. We usually have it with a side of rice and some steamed veggies, but really, you can pair it with whatever’s in your pantry!
I’m a real sucker for dishes that pack in tons of flavor without much fuss. And the best part is, it’s totally customizable! You can add some spice, try different marinades, or even change the proteins if you feel adventurous!
If you loved this Karaage recipe, be sure to check out my okonomiyaki, my Gyoza (Asian Dumplings), or my Spicy Tuna Rice Balls!
Why This Recipe Works
Quick & Easy
This Karaage truly comes together all in one pot! It’s quick enough for a busy weeknight, and did I mention how simple it is? The prep is straightforward, and frying takes no time at all.
Crowd-Pleaser
The whole family will love it! From the crispy exterior to the succulent inside, it’s practically impossible not to enjoy this dish. You could even serve it at your next gathering, and I promise it’ll be the star of the show!
Customizable
This recipe is extremely flexible; if you have particular likes and dislikes, just switch up the marinade a bit! Add in your favorite spices, or try out different flours for coating. It’s incredibly forgiving!
Serving and Storage Tips
You’ll want to serve this Karaage piping hot! I recommend pairing it with rice, some fresh salad, or even a flavorful dipping sauce like ponzu for that extra zing. Just imagine it crunchy, tender pieces of chicken with a side of fluffy rice… I mean, yummm!
Storage
If you have leftovers (doubtful, but hey), they will keep in the refrigerator for about 3 days in an airtight container. I advise keeping the chicken separate from any sides to keep it crispy when you reheat it!
Reheating Instructions
The best way to reheat Karaage is in an air fryer or oven at 350°F for about 10-15 minutes. You want it to warm through and get that crispy texture back, no soggy chicken here!
Freezer Friendly
You can freeze the marinated, uncooked chicken if you want to prep ahead! Just be sure to thaw in the fridge overnight before frying.
Well, there you have it! Your new go-to recipe for Karaage that’s as easy as pie and beyond delicious! I can’t wait for you to try it and experience the joy it brings to the dinner table. Let me know how it goes, because I just know your family will love it! Happy cooking! Follow us on Pinterest for daily meal inspiration!
Karaage (Japanese Fried Chicken)
Ingredients
Method
- In a medium-sized bowl, combine soy sauce, mirin, sake, grated ginger, and minced garlic to create the marinade.
- Add the chicken thighs to the marinade and let them soak for at least 15 minutes.
- Heat about 2 inches of oil in a large, deep pan over medium-high heat until it reaches around 350°F.
- Remove the chicken from the marinade, shaking off excess liquid, and coat each piece lightly with cornstarch.
- Fry the coated chicken pieces in batches for 5-7 minutes until golden brown and crispy.
- Remove the chicken from the oil and let it drain on a paper towel-lined plate to remove excess grease. Serve hot.