Crispy Chicken Karaage Recipe | Easy Japanese Fried Chicken by Chef Tatung

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is a cheaper soy sauce alternative.

sake

🥗Healthier: rice vinegar

💰Cheaper: white wine

Rice vinegar adds acidity without alcohol, while white wine is more accessible.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Potato starch is often cheaper and works similarly for crispiness.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: self-rising flour

Self-rising flour is often less expensive and adds a leavening effect.

Grate ginger finely to avoid biting into it.

Mince garlic very finely and add it to a bowl.

Combine Japanese soy sauce, mirin, and sesame oil in the bowl with ginger and garlic.

Cut chicken leg quarter fillets into 3 to 4 pieces each and add to the marinade.

Marinate chicken for at least 1 hour or preferably overnight in the chiller.

Prepare the breading mixture by combining all-purpose flour and potato starch, then season with salt and pepper.

Preheat vegetable oil for frying.

Dredge marinated chicken pieces in the flour and potato starch mixture.

Fry chicken in batches to avoid lowering the oil temperature, which would make the chicken soggy.

Let the oil recover between batches to ensure it stays hot.

Transfer the first batch of fried chicken to another container and allow it to cool before frying it a second time until crispy and golden.

Prepare a dipping sauce by mixing Japanese mayo, Sriracha, honey, and lemon juice.

Serve the fried chicken with a side of shredded cabbage and the dipping sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens