Very Juicy Chicken Karaage

Very Juicy Chicken Karaage

The outside is crispy, the center is plump and juicy. I'm really obsessed with the seasoning, coating, and deep-frying method.

Ingredients: 3 servings

Chicken thighs
450 g
* Soy sauce
3 tablespoons
* Mayonnaise
1 tablespoon
* Sake
1 tablespoon
* Sesame oil
1/2 tablespoon
* Grated ginger
2.5 teaspoons
* Grated garlic
2.5 teaspoons
☆ Flour
1 cup
☆ Egg
☆ Water
4 tablespoons
☆ Salt
to taste
☆ Black pepper
to taste
☆ All Spice (optional)
to taste
Frying oil
as needed


1. Cut the chicken thigh into bite-sized pieces.
2. Combine the * ingredients and add to Step 1. Quickly massage the mixture into the meat, and if possible, let it marinate for a while. I let it marinate for about 3 hours.
3. Combine the ☆ ingredients.
4. Add just the chicken (leave the marinade) from Step 2 into the mixture from Step 3 and stir.
5. Heat some oil over medium heat. Add the Step 4 meat coated in the mixture to the frying pan with your hand. Deep-fry for 1-2 minutes and remove it. Let it rest on a paper towel. Let the residual heat cook the meat through.
6. After some time, raise the oil temperature to high, and use long cooking chopsticks to add the meat and stir it around while deep-frying, until a nicely browned color. Then it's done.
7. The outside is crisp and the center is juicy.
8. After Step 4, if you mix flour and katakuriko at a ratio of 1:1 and coat the chicken, it will turn out even crispier and crunchier.
9. For those of you who like karaage crisp and crunchy, if you have the time you should definitely try this method.

Story Behind this Recipe

I wanted to make delicious karaage fried chicken and became obsessed with this flavoring, coating, and frying method.