Japanese fried chicken- Japanese Home Cooking and Sweets Class in Tokyo
Fried chicken is one of the classic “mother’s taste” dishes in Japanese home cooking. It is often made at home and is also a staple side dish in lunch boxes. Here, I would like to introduce how to make Japanese fried chicken. By mastering three key points—seasoning, coating with flour, and controlling the oil temperatureーyou can make it crispy and juicy.
Japanese fried chicken- Japanese Home Cooking and Sweets Class in Tokyo
Tips for frying
Let the chicken come closer to room temperature before frying so it cooks evenly to the center.
Keep the oil around 180°C (340°F), and avoid overcrowding the pot so the temperature does not drop.
Fry in small batches and make sure the pieces do not stick together.
As a guide, fry for about 4–5 minutes, turning occasionally while checking the color.
For extra crispiness, fry once, let the chicken rest briefly, then fry a second time.
Preparation for better flavor
Marinate the chicken well with ginger and garlic to enhance the taste.
Using potato starch creates a light, crispy texture; you can also mix it with flour.
Coat lightly and evenly—too much coating can make it soggy.
How to tell when it’s ready
Right after adding the chicken, you will see large bubbles and hear active frying sounds. As it cooks, the bubbles and sound will calm down.
When the color turns golden brown and the surface is crisp, it is ready to remove.
After frying, let it rest briefly before cutting so the juices settle.
In short
“Season well, coat lightly, fry at around 170°C without overcrowding, and double-fry if needed” is the basic method for delicious Japanese karaage.
Deep-Fried Marinated Chicken-KARAAGE(Serves 2)
This dish features bite-sized pieces of chicken marinated in a flavorful mixture, then lightly coated in potato starch and deep-fried. The result is a crispy yet light version of classic fried chicken.
Ingredients
2 chicken thighs (about 400 g)
Vegetable oil, for frying
Potato starch (katakuriko), as needed
Marinade
1tbsp grated garlic,1 tbsp grated ginger, 1 tbsp sake,1 tbsp mirin,1 tbsp soy sauce,1 tsp salt
To make delicious Japanese food, proper preparation is essential. Be sure to measure and prepare your seasonings in advance.- Japanese Home Cooking and Sweets Class in Tokyo
Fry the karaage until it’s crisp, while checking the oil temperature.- Japanese Home Cooking and Sweets Class in Tokyo
Directions
Cut the chicken into bite-sized pieces.
In a bowl, combine all the marinade ingredients. Add the chicken and mix well. Let it marinate for about 15 minutes.
Lightly pat the chicken pieces dry, then coat them evenly with potato starch.
Heat the oil to medium (about 180°C). You can check by dipping chopsticks into the oil-if bubbles form around them, the oil is ready. Fry the chicken, turning occasionally, until golden and cooked through.
Remove and drain on a tray or rack, making sure not to stack the pieces.
Serve on a plate and garnish with salad if desired.
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apanese cuisine looks much more beautiful when you are mindful of negative space, height, and a sense of the season.- Japanese Home Cooking and Sweets Class in Tokyo
