Crispy Juicy Chicken Karaage

Crispy Juicy Chicken Karaage

The outside is crispy, the inside is juicy and soft for this chicken karaage. It's got a great skin.

Ingredients: serves 3 to 4

Chicken thigh
500 g (2)
Flavoring ingredients:
◎Grated onion
◎Garlic (grated)
1 teaspoon
◎Ginger (grated)
1 teaspoon
1 tablespoon
◎Soy sauce
1 tablespoon
1 teaspoon
◎Vegetable or sesame oil
1 teaspoon
6 tablespoons
Plain flour
3 tablespoons


1. Cut the chicken thighs into bite-sized pieces. Add the chicken and the ◎ ingredients to a bowl, rub into the chicken, and let soak for at least 30 minutes.
2. After it's marinated, add the katakuriko and plain flour and mix well.
3. You're going to fry the chicken that has mixed together with the moisture and flour in the bowl. If it seems like the coating is too loose add more flour a little at a time.
4. Fry in medium-temperate heat (170 - 180℃). Once the skin has hardened remove from the oil, let it rest for 20 to 30 seconds, then fry again for crispiness.
5. Transfer to a serving plate and your Crispy Juicy Chicken Karaage is complete.

Story Behind this Recipe

This was introduced on TV by a cooking professional some time ago.
That version included marinating the chicken in grated onion and apple.
I've omitted the apple, but it's still plenty soft.