About Kara-age
Karaage, or Japanese fried chicken, is a beloved and iconic dish in Japanese home cooking known for its crispy coating and juicy chicken. Chicken pieces marinated with soy sauce, garlic, ginger, and other seasonings, are lightly coated with potato starch or flour and deep-fried until golden brown. This versatile dish is enjoyed as a side dish for rice, a popular addition to bento boxes, a snack with drinks,or as a favorite at festival food stalls. "Karaage" (唐揚げ) originally refers to a Japanese cooking technique where ingredients are lightly coated and deep-fried in hot oil. Chicken karaage is especially popular and in Japan, the term "karaage" generally implies chicken karaage. Marinating the chicken thoroughly before frying results in a fragrant and crispy exterior with tender and juicy meat inside, and it remains delicious even when cold. Chicken karaage is a staple of Japanese family meals, loved by people of all ages. It's an indispensable part of school and work bento lunches and frequently appears at home parties, picnics, and sports events, adding flavor and cheer to the dining table. Its history is relatively recent, gaining widespread popularity after World War II with changes in dietary habits and the increased availability of cooking oil. While influenced by Chinese fried dishes like "zha ji" (炸鸡) and "you lin ji" (油淋鶏), karaage evolved into a unique home-style dish in Japan from the mid-Showa period onward. Since the 1970s, its accessibility has further increased through frozen food products and convenience store prepared foods, solidifying its position as a national favorite, with numerous karaage specialty restaurants now operating across the country. While chicken thighs are commonly used in Japan, karaage can be made with various cuts, including chicken breast and wings. This recipe focuses on a healthier approach, using chicken breast.
30 minutes
Yoshiro Takahashi
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 1.3 lb chicken breasts (with the skin on)
- 1 1/4 cup cornstarch
- cooking oil (enough to fill the pan 1 inch deep)
- lettuce (for garnish)
- 1 ~2 lemon slices (for garnish)
- A3 tbsp. soy sauce (mirin)
- A3 tbsp. Japanese sweet rice wine
- A1 tsp. minced garlic
- A1 tsp. grated fresh ginger
- A1/2 tsp. pepper
- B1 egg
- B4 tbsp. all-purpose flour
INSTRUCTIONS
- 1
With the skin on, cut the chicken breasts into 1-inch bite-sized pieces. Pour cooking oil into the frying pan until it reaches a depth of approx. 1 inch.
Heat the oil on medium to medium-high heat until it reaches a temperature of 340°F.
- 2
Place chicken, soy sauce, Japanese sweet rice wine, minced garlic, ginger, and pepper in a mixing bowl. Stir thoroughly, preferably with your hands. Add the egg and flour to the bowl, mix well, and allow to sit briefly.
- 3
Spread cornstarch evenly in a large, shallow bowl or cake pan. Coat each piece of chicken. Discard excess cornstarch.
- 4
Deep-fry the coated chicken pieces in heated oil for 4-5 minutes. Remove the chicken pieces one at a time and place on a cooling rack to remove excess oil.
If not all of the chicken will fit in the pan at once, split into 2 batches and repeat the frying procedure. Plate the chicken and garnish with lettuce and lemon slices.
RecipeID
20
Tips & Notes
・Another version of this dish requires the chicken to marinate for a long period of time. This recipe, however, uses strong flavors to season the chicken, so a long marination is unnecessary.
・Using flour in the undercoat and cornstarch in the topcoat applied just before frying gives the kara-age a perfect crispy finish. Coating the chicken in too much cornstarch will result in a lumpy and heavy fry.
・If frying fish with this method (such as deep-fried cod), do a double-fry on the fish in order to compensate for the excess moisture. Frying it twice will give it a perfect crispy finish.
MY RATING
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101
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Will definitely make again.
This chicken breast recipe turned out incredibly juicy. The garlic and ginger were perfectly balanced, and it was delicious!
Born in 1988 in Kawasaki, Kanagawa Prefecture, I was inspired by my father, a traditional Japanese chef, and learned cooking fundamentals early at my family’s restaurant. After graduating from Senshu University’s Faculty of Law, I worked in sales at Nippon Shokken Co., Ltd., then as a restaurant manager, before completing a professional food coordinator program and starting my career as an independent culinary expert. I hold nine food-related qualifications, including Professional Chef’s License, Sake Sommelier (Kikisake-shi), Certified Sommelier (ANSA), and Vegetable Sommelier, and was the youngest to earn the advanced title of Certified Lecturer in Sake Studies. While rooted in Japanese cuisine that highlights natural flavors, my repertoire spans ethnic, Italian, and organic dishes. In 2015, I joined a project by Japan’s Ministry of Agriculture, Forestry and Fisheries and JICA, promoting Japanese cuisine domestically and in countries such as France, Paraguay, Bangladesh, and Serbia. A passionate triathlete, I have achieved top finishes in domestic competitions, won my age group at the 2018 Tomonoura Triathlon, and represented Japan at the Age Group World Championships in Australia (2018) and Switzerland (2019). Known as “the running chef,” I collaborate with sports brands and health media, advocating the integration of food, health, and sports. Since 2020, I have served as Official Athlete Food Coach for the Japan Para Table Tennis National Team, supporting athletes’ nutrition. In 2022, I became a father and now balance parenthood with my culinary and athletic careers.