Chef Jung Ho-young’s chicken karaage recipe is a Japanese-style fried chicken made by seasoning boneless chicken thighs with soy sauce, cooking wine, and ginger, then frying them twice at about 170°C (338°F) for a crispy exterior and moist, juicy center.
The key to a thin, crispy coating is skipping a wet batter and adding the frying mix and starch in two separate stages. Serve the karaage with a simple aioli-style sauce made with yogurt, minced garlic, and lime or lemon juice for a fresh, tangy contrast to the savory fried chicken. The entire recipe takes about 25 minutes and covers everything from coating the chicken to double-frying and making the dipping sauce.
⏱️ Cooking Time: About 25 minutes
🍳 Difficulty: ★★☆☆☆
✓ Ingredients
🥣 Main Ingredient
- 350 g (12.3 oz) boneless chicken thigh, skin-on
🧂 Seasonings & Sauce
- 1 tbsp soy sauce
- 1 tbsp cooking wine
- 1 pinch grated ginger
- Ground black pepper, to taste
- 3 tbsp frying mix
- 3 tbsp starch
- 80 g (2.8 oz) yogurt
- 8 g minced garlic
- 3 g lime juice or lemon juice
- 5 g sugar
- 1 g salt
- 1 g Tabasco
- Black pepper, to taste
(Measurement guide: 1 tbsp = 15 ml, 1 tsp = 5 ml, 1 Korean paper cup = 180 ml / 6.1 fl oz)
✓ How to Make Chicken Karaage
- Cut and season the chicken: Without washing the chicken, cut 350 g (12.3 oz) boneless chicken thigh into bite-size pieces, keeping the skin on. Place in a bowl and add 1 tbsp soy sauce, 1 tbsp cooking wine, 1 pinch grated ginger, and ground black pepper to taste. Toss until evenly seasoned.
- Add the first coating: Add 1 tbsp frying mix and 1 tbsp starch to the seasoned chicken. Mix evenly, then let it sit briefly until the flour absorbs the moisture on the surface of the chicken and becomes slightly damp.
- Add the second coating: Once the moisture released from the chicken has been absorbed and the first coating is no longer loose or powdery, add another 2 tbsp frying mix and 2 tbsp starch. Toss evenly to create a thin second layer of coating.
- First fry: Heat frying oil to about 170°C (338°F). Add the chicken and avoid moving the pieces immediately, as this can cause the coating to fall off. Let the exterior set and firm up first, then continue frying until the chicken is cooked through. Remove from the oil.
- Make the aioli sauce: In a bowl, combine 80 g (2.8 oz) yogurt, 8 g minced garlic, 3 g lime juice or lemon juice, 5 g sugar, 1 g salt, 1 g Tabasco, and black pepper to taste. Mix until smooth and evenly combined.
- Fry a second time and drain: Return the fried chicken to the hot oil. Fry again until surface moisture has evaporated, the bubbling begins to subside, and the exterior is golden and crispy. Transfer to a wire strainer or rack and drain thoroughly.
✓ Key Tips for Success
- Prevent the coating from falling off: If you move the chicken with tongs or chopsticks immediately after adding it to the oil, the unset coating can easily come loose. Leave the pieces undisturbed until the coating firms up in the hot oil before separating or turning them.
- Let the first coating absorb moisture before adding the second: Instead of making a wet batter, first coat the chicken with 1 tbsp each of frying mix and starch and allow them to absorb moisture from the chicken. Then add another 2 tbsp of each. This two-stage coating keeps the crust thin while creating the crisp texture associated with karaage.
✓ Serving Tips
- Serve the freshly fried chicken karaage hot with plenty of the tangy garlic yogurt aioli. The acidity and garlic help balance the rich, savory flavor of the fried chicken.
- If you like, serve the finished karaage with lemon wedges and squeeze a little juice over the top for a brighter, fresher flavor.
- Pair it with chilled sparkling water or another cold beverage to refresh your palate, whether serving it as a snack or with drinks.
✓ How to Choose Fresh Chicken Thighs
- Skin and meat color: Look for chicken with pale apricot-colored skin that has a slight sheen. The meat should appear clear pink rather than pale or dull.
- Firm texture: Choose chicken that feels firm and springs back when lightly pressed rather than remaining soft or mushy.
- Surface and packaging: Select fresh refrigerated chicken with no bruising, damaged skin, unusual discoloration, excessive liquid pooling in the package, or off odors.
Source: Rural Development Administration, Nongsaro – Tips for Choosing and Storing Livestock Products
✓ Chicken Thigh Nutrition per 100 g (3.5 oz)
| Nutrient | Amount per 100 g (3.5 oz) |
|---|---|
| Calories | 144.00 kcal |
| Carbohydrates | 0.00 g |
| Protein | 19.41 g |
| Fat | 7.67 g |
| Sodium | 84.00 mg |
Based on 100 g of raw chicken thigh. Actual nutrition values may vary depending on the breed, cut, product, and cooking method.
Source: Food Safety Korea Food Nutrition Database – Chicken, Thigh, Raw
✓ Frequently Asked Questions (FAQ)
Q1. Why do you fry chicken karaage twice instead of cooking it all at once?
The first fry cooks the chicken through. After the chicken is removed from the oil, moisture inside moves toward the surface, and the second fry helps evaporate that moisture so the coating stays crisp instead of becoming soggy.
Q2. Why does the coating fall off chicken karaage while frying?
Moving the chicken immediately after placing it in the oil can cause the unset starch coating to break away. Leave the chicken undisturbed until the surface coating has firmed up before moving or turning it.
Q3. Can I use mayonnaise instead of yogurt in the aioli sauce?
Yes, mayonnaise can be used for a richer sauce. Plain yogurt gives the sauce a lighter, fresher character that pairs well with the sharp garlic and acidity from the lime or lemon juice.
After making this recipe, I found that applying the frying mix and starch in two stages created a crisp coating without making it overly thick, while the chicken thighs stayed moist inside. The yogurt aioli with garlic and lime or lemon juice added a fresh, tangy contrast to the savory karaage and made it easy to enjoy as a dish for the whole family.
If you are looking for a reliable way to make crispy chicken karaage at home, follow the process step by step—from seasoning the chicken and applying the two-stage coating to the first and second fry. Serve it with the aioli sauce to enjoy the crispy chicken and tangy dipping sauce together.
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※ This recipe was adapted from a recipe introduced on the YouTube channel “정호영의 오늘도 요리”. I prepared the dish myself and wrote this post based on the cooking process and results.