Crispy Japanese Chicken Karaage
Crispy Japanese Chicken Karaage offers a delightful taste of Japan right in your kitchen. This irresistible dish consists of marinated chicken pieces that are coated in a seasoned flour mixture and fried until golden and crispy. Originally a popular street food, karaage has become a favorite comfort food, known for its savory flavor and tender meat. This recipe leans towards using boneless chicken breasts for a leaner option, but feel free to use dark meat for a more traditional approach. It's perfect as a snack, appetizer, or entrée, and can be served alongside a refreshing salad or steamed rice. Enjoy this homemade version with a squeeze of lemon for an extra burst of flavor!
2-4
Servings
315
Calories
9
Ingredients
Ingredients
Boneless chicken breasts
2-4 (Cut into large bite-sized pieces)
Soy sauce
1/2 cup (None)
Grated gingerroot
3 tablespoons (Fresh ginger, grated)
Crushed garlic cloves
4 (Peeled and crushed)
Salt
To taste (None)
Pepper
To taste (None)
Cornflour
As needed (For coating)
White flour
As needed (For coating)
Vegetable oil
As needed (For frying)
Instructions
1
Cut the chicken into large, bite-sized pieces, approximately 1-2 inches in size. Place the pieces into a large zip-top bag or bowl.
2
In a separate bowl, combine the soy sauce, grated ginger, crushed garlic cloves, salt, and pepper. Mix well until fully combined.
3
Pour the marinade over the chicken, ensuring each piece is evenly coated. If using a bag, seal it and knead the chicken to distribute the marinade. Let the chicken marinate in the refrigerator for at least 1 hour; for best results, marinate up to 4 hours.
4
Prepare the flour mix by combining equal parts corn flour and white flour in a medium-sized bowl. Adjust the quantities as needed, keeping extra flour on hand.
5
After marinating, remove the chicken from the refrigerator and take it out of the marinade, allowing excess to drip off. Then, coat each piece in the flour mixture thoroughly. For extra crunch, consider double-dipping the chicken in the flour mixture.
6
FOR DEEP FRYER: Preheat your deep fryer to 350°F (175°C). Carefully lower the coated chicken nuggets into the hot oil in batches, ensuring not to overcrowd. Fry for about 5 minutes or until they are golden brown and cooked through.
7
FOR SKILLET: Fill a deep skillet with about 1 inch of vegetable oil and heat it over high heat. To check if the oil is ready, drop in a small piece of bread; if it bubbles and browns quickly, the oil is hot enough. Fry the chicken in small batches, being cautious not to overcrowd the pan. After about 2 minutes, flip the pieces over for even cooking. Cook until they are golden brown and crispy, approximately 4-6 minutes total. Remove the fried chicken and drain on a plate lined with paper towels to absorb excess oil.
8
Serve hot with a side of your choice, garnished with lemon wedges for added freshness.
Nutrition Information
10g
Fat
14g
Carbs
49.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Crispy Japanese Chicken Karaage?
Crispy Japanese Chicken Karaage is a popular Japanese dish consisting of marinated chicken pieces coated in a seasoned flour mixture and fried until golden and crispy.
What cut of chicken is best for this recipe?
This recipe suggests using boneless chicken breasts for a leaner option, though dark meat can be used for a more traditional flavor.
How should I cut the chicken?
The chicken should be cut into large, bite-sized pieces, approximately 1-2 inches in size.
What ingredients are in the Karaage marinade?
The marinade consists of soy sauce, grated ginger, crushed garlic cloves, salt, and pepper.
How long should I marinate the chicken?
Marinate the chicken for at least 1 hour; however, for the best flavor results, marinate for up to 4 hours in the refrigerator.
What is the coating for the chicken made of?
The coating is a mixture of equal parts corn flour and white flour.
How can I make the chicken extra crunchy?
For extra crunch, you can double-dip the chicken pieces into the flour mixture before frying.
What is the recommended temperature for deep frying?
Preheat your deep fryer or oil to 350°F (175°C) for optimal frying.
How long does it take to deep fry the chicken?
Fry the chicken pieces for about 5 minutes or until they are golden brown and cooked through.
Can I cook this recipe in a skillet?
Yes, you can fry the chicken in a deep skillet with about 1 inch of vegetable oil over high heat.
How do I know if the oil in the skillet is hot enough?
Drop a small piece of bread into the oil; if it bubbles and browns quickly, the oil is ready for frying.
How long should I cook the chicken in a skillet?
Cook the chicken for approximately 4-6 minutes total, flipping the pieces after about 2 minutes for even browning.
How should I drain the chicken after frying?
Remove the chicken from the oil and place it on a plate lined with paper towels to absorb any excess oil.
What is a good garnish for Japanese Chicken Karaage?
Serve the chicken hot with fresh lemon wedges to provide an extra burst of flavor.
How many servings does this recipe yield?
This recipe is designed to serve between 2 and 4 people.
What are the nutritional values for one serving?
Each serving contains approximately 315 calories, 10g of fat, 14g of carbohydrates, and 49.5g of protein.
Is this recipe considered a main dish or an appetizer?
It is versatile and can be served as a snack, an appetizer, or as an entrée.
What can I serve with Chicken Karaage?
It pairs perfectly with a refreshing side salad or steamed white rice.
How much ginger is required?
The recipe calls for 3 tablespoons of fresh grated gingerroot.
How many garlic cloves are used in the marinade?
The recipe requires 4 peeled and crushed garlic cloves.
What type of oil is best for frying Karaage?
Vegetable oil is recommended for both deep frying and skillet frying.
How much soy sauce is needed?
You will need 1/2 cup of soy sauce for the chicken marinade.
Do I need to peel the ginger?
Yes, the recipe specifies using fresh gingerroot that has been grated.
Is there any sugar in this recipe?
No, the recipe does not list any added sugar in the ingredients or nutritional facts.
What is the total number of ingredients needed?
There are 9 main ingredients required for this recipe.
Can I prepare the flour mix in advance?
Yes, you can combine the corn flour and white flour in a bowl ahead of time.
Why is corn flour used in the coating?
Corn flour (cornstarch) helps create the light, crispy texture that is characteristic of authentic Japanese karaage.
Should I fry the chicken all at once?
No, it is important to fry the chicken in small batches to ensure you do not overcrowd the pan or fryer.
Is this recipe suitable for meal prep?
Yes, while best served hot, karaage is often used in Japanese bento boxes and can be eaten at room temperature.
How do I ensure the marinade is well distributed?
If using a zip-top bag, seal it and knead the chicken pieces through the bag to distribute the marinade evenly.