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–+ servings
Isabella

Japanese Fried Chicken: Discover This Easy Recipe!

A delicious and easy recipe for Japanese Fried Chicken, also known as Karaage, featuring crispy, flavorful chicken pieces.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Japanese
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 pounds chicken thighs boneless and skinless, cut into bite-sized pieces
  • 1 cup all-purpose flour
  • 1 cup cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger powder
  • 1 cup buttermilk
  • 2 cups vegetable oil for frying
  • Lemon wedges for serving
  • Chopped green onions for garnish

Method
 

  1. In a large bowl, combine the flour, cornstarch, baking powder, salt, black pepper, garlic powder, and ginger powder. Mix well and set aside.
  2. In another bowl, pour the buttermilk over the chicken pieces, ensuring they are well-coated. Let them marinate for at least 30 minutes in the refrigerator.
  3. Heat the vegetable oil in a deep skillet or frying pan over medium-high heat until it reaches 350°F.
  4. Remove the chicken from the buttermilk, allowing excess liquid to drip off. Dredge the chicken pieces in the flour mixture, ensuring they are fully coated.
  5. Carefully place the coated chicken pieces into the hot oil, frying in batches to avoid overcrowding. Fry for about 6-8 minutes or until golden brown and cooked through, reaching an internal temperature of 165°F.
  6. Use a slotted spoon to transfer the fried chicken to a paper towel-lined plate to drain excess oil.
  7. Serve hot with lemon wedges and garnish with chopped green onions.

Nutrition

Serving: 1pieceCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 15gCholesterol: 100mgSodium: 500mgFiber: 1g

Notes

  • For extra flavor, add a tablespoon of soy sauce to the buttermilk marinade.
  • Try using chicken wings or drumsticks instead of thighs for a different texture and presentation.

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