Karaage (Japanese Fried Chicken) Recipe – The Closest to My Favorite Michelin-Starred Ramen Spot!

I have to share this recipe because it’s the closest chicken karaage I’ve ever made to the one at my favorite Japanese ramen store—and it has a Michelin star! Seriously, they taste almost exactly the same, except making it at home is so much cheaper. I remember paying $15 for just six pieces at the restaurant. It felt pricey, but it was impossible to resist because it was just that good. Now, I can enjoy it anytime I want!

This recipe comes from a friend who used to own an izakaya. The soy-based seasoning blend gives the chicken a deep, savory umami flavor. What makes it truly special, though, is its light, thin, yet incredibly crispy crust, thanks to using cornstarch instead of flour or a heavy batter. This sets it apart from American fried chicken, which tends to have a thicker coating.

Why Double Fry Karaage?

The double fry method is a game-changer for karaage, and it’s a technique often used in East Asian cooking. Here’s why it works so well:

1. Extra Crispiness

• The first fry at a lower temperature (around 350°F / 175°C) cooks the chicken through without browning the coating too much.
• The second fry at a higher temperature (around 400°F / 200°C) crisps up the outer layer, creating that light, crunchy texture we all love.

2. Better Moisture Retention

• Gently cooking the chicken in the first fry keeps the meat juicy and tender.
• The second fry seals the crust, preventing excess oil absorption and locking in the moisture.

3. Enhanced Flavor and Color

• The double fry method results in a beautiful, golden-brown crust.
• It also adds a more complex, nutty flavor as the starch crisps up.

4. Oil Management

• Frying at a higher temperature in the second round helps the crust release any excess oil, resulting in a lighter and less greasy taste.

How to Make Karaage Super Juicy Inside

In addition to the double fry method, the secret to keeping karaage juicy is a two-step marinade process.

The first marinade involves mixing together water, sugar, and salt. Massaging the chicken allows it to fully absorb the moisture, which helps hydrate the meat and lock in its juices. This step is crucial for ensuring a juicy texture after frying.

The second marinade takes it to the next level. Japanese mayo (Kewpie Mayo) plays a starring role here. It acts as a natural tenderizer because the vinegar in the mayo gently breaks down proteins, resulting in incredibly tender chicken. The combination of vinegar and egg yolks in the mayo enhances both the flavor and texture of the meat.

Additionally, mixing some cake flour into the marinated chicken before coating it with cornstarch helps lock in the moisture. Using cake flour instead of all-purpose flour prevents a chewy texture by reducing gluten formation in the coating.

How to Enjoy Karaage

To enjoy karaage at its best, serve it hot and fresh right out of the fryer for that perfect crispy exterior and juicy interior.

Squeeze a wedge of fresh lemon over the chicken to add a refreshing burst of citrus that balances the richness. Pair it with creamy Japanese mayonnaise (like Kewpie mayo) for a smooth contrast, and sprinkle Shichimi Togarashi, a seven-spice blend, for a little heat and extra umami.

The combination of crispy chicken, tangy lemon, creamy mayo, and a spicy kick creates a harmonious flavor experience that’s truly irresistible!

If you like this karaage recipe, I’m sure you’ll also love my favorite Taiwanese popcorn chicken recipe, or my ultra-crunchy popcorn tofu. Both are packed with delicious, crunchy goodness that will satisfy any craving for a savory snack!

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Karaage (Japanese Fried Chicken)

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Prep Time:50 minutes mins

Cook Time:20 minutes mins

Course: Appetizer, Side Dish

Cuisine: Japanese

Keyword: chicken

Ingredients

• 3-4 chicken thighs ~350g

First Marinade

• 35 g water
• ½ tsp sugar 3-4g
• ¼ tsp salt ~1.5g

Second Marinade

• 1 tbsp soy sauce
• 1 tbsp sake
• 1 tbsp Japanese Mayo
• ½ tsp salt 3g
• 1 tsp ginger grated or finely minced
• 2 cloves garlic grated or finely minced

Part C (Coating)

• 2.5 tbsp cake flour
• 1 cup cornstarch add extra if needed

Instructions

• Cut the chicken thighs into bite-sized pieces.
• First Marinade: Add the water, sugar, and salt to the chicken and massage for 2 minutes until most of the moisture is absorbed. Let it sit for 10 minutes if you have time.
• Second Marinade: Add the soy sauce, sake, mayo, salt, ginger, and garlic. Massage the marinade into the chicken and let it sit for 30 minutes.
• Coat with Flour: Mix in the cake flour to help seal in the moisture. Then coat each piece of chicken well with cornstarch for a crispy crust.
• First Fry: Heat oil to 350°F (175°C). Fry the chicken in batches for 3-4 minutes until golden brown. Drain on a wire rack or paper towels.
• Second Fry: Increase the heat to 400°F (200°C). Fry the chicken for an additional minute to achieve that ultra-crispy exterior.
• Serve hot with a squeeze of lemon, a side of mayo, and a sprinkle of Shichimi Togarashi for a little spice.