Description
This Crispy Japanese Fried Chicken, known as Karaage, delivers tender, juicy chicken thighs encased in a light, crunchy batter. Infused with garlic and ginger seasoning, it’s a weeknight miracle that tastes just like the authentic version served in Tokyo izakayas. Quick, comforting, and absolutely crowd-pleasing.
Ingredients
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1 lb boneless, skinless chicken thighs
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½ cup cornstarch
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½ cup all-purpose flour
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1 tsp salt
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½ tsp black pepper
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½ tsp garlic powder
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½ tsp ginger powder
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½ cup cold water
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1 large egg
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Vegetable oil for frying (2–3 inches deep)
Instructions
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Cut chicken into 1.5-inch bite-sized pieces.
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Mix cornstarch, flour, salt, pepper, garlic powder, and ginger powder in a bowl.
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In another bowl, whisk the egg with cold water. Pour into the dry mixture and stir until a thick batter forms.
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Dip chicken pieces into the batter, coating evenly.
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Heat oil in a deep pan to 350°F (175°C). Test with a drop of batter—it should sizzle and float.
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Fry chicken in small batches for 4–5 minutes, turning occasionally until golden and crispy.
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Remove with tongs, drain on paper towels, and rest for 5 minutes before serving.
Notes
Cold water in the batter creates a crispier texture.
Avoid overcrowding the frying pan to maintain oil temperature.
Double-fry for extra crunch: fry once, let rest, then fry again for 1–2 minutes.
Chicken thighs are juicier, but breasts can be used (cut larger to avoid drying).
Season immediately after frying for the best flavor.
For gluten-free, replace flour with rice flour or a gluten-free blend.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner / Appetizer
- Method: Deep Frying
- Cuisine: Japanese