Description
This delicious Crispy Japanese Fried Chicken (Karaage) comes together in about 30 minutes, perfect for a quick weeknight dinner that your family will love!
Ingredients
Scale
- 500g Chicken Thighs, boneless and skinless
- 4 Tablespoons Soy Sauce
- 2 Cloves Garlic, minced
- 1 Inch Ginger, grated
- 1 Cup All-Purpose Flour
- 1/2 Cup Cornstarch
- Oil for Frying
- Lemon Wedges, for serving
- Japanese Mayo
Instructions
- Cut the Chicken into bite-sized pieces, about one to two inches each.
- Marinate the Chicken by mixing soy sauce, minced garlic, and grated ginger in a bowl. Toss in chicken and marinate for at least 30 minutes.
- Prepare the Dredging Station by combining flour and cornstarch with salt and pepper.
- Heat the Oil in a deep pan or Dutch oven over medium-high heat.
- Dredge the marinated chicken in the flour mixture and fry in batches until golden brown, about 5-7 minutes per batch.
- Drain the fried chicken on paper towels.
- Serve hot with lemon wedges and Japanese mayo.
Notes
For an even crunchier result, you can replace all-purpose flour with rice flour. Leftovers can be stored for up to 3 days or frozen for 2 months.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg