My Family's Crispy and Juicy Chicken Karaage

My Family's Crispy and Juicy Chicken Karaage

Double-frying makes a crispy coat and juicy inside.
Season in a zip-lock back, and fry it.

Ingredients: for 2 portions

Chicken thighs
350 g
Versatile Garlic Soy Sauce (Recipe ID: 1777475)
1.5 tablespoons
2 teaspoons
Ginger juice (grated)
1 knob's worth
as needed
Salt and pepper
to taste
Frying oil
as needed


1. I use garlic soy sauce that I made in advance for a seasoning. If you don't have it, use 1.5 tablespoons of soy sauce and 1 clove of grated garlic.
2. Mix the garlic soy sauce, ginger juice, mirin, salt and pepper in a zip-lock bag.
3. Cut the chicken into a bite size. The best size is one that you might think is too big for an easy bite.
4. Put the chicken into the zip-lock bag, and rub it to season. Release the air and seal the bag, and let it marinate in the fridge for 30 minutes.
5. Discard excess marinade if needed. Add in the katakuriko and rub on the chicken before frying.
6. Heat oil to 355°F/180°C and deep-fry the chicken for a few minutes, until the coat is no longer soft, and bit browned.
7. Take them out and leave for 3 - 4 minutes to cook with the residual heat. When you want to make a lot, deep-fry the next batch for tame-saving.
8. After that, deep-fry again for 30 - 40 seconds to make them crispy.

Story Behind this Recipe

My husband loves karaage, so I wanted make it easily and tasty.