3 Ways to Make Perfect Karaage: Air Fryer, Instant Pot, and Induction Cooker

Name: Karaage Batter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 cup all-purpose flour (mugi-ko); 1/2 cup cornstarch (katakuriko); 1/2 tsp salt (shio); 1/4 tsp black pepper (koshō); 1 tsp garlic powder (ninniku-ranko); 1 tsp ginger powder (shōga-ranko); 1/2 cup cold water (mizu); vegetable oil for frying (abura)

How to Make Crispy, Golden Karaage in an Air Fryer with Less Oil

Skip the deep fryer and use your Air Fryer to achieve crispy, golden Karaage with less oil. Simply coat your chicken in seasoned flour and cook at 375°F for 18-20 minutes, flipping halfway through for even crispness.

How to Make Juicy Karaage with an Instant Pot Before Crisping in the Air Fryer

Use the Instant Pot to pressure cook your chicken for a juicy, tender base before crisping it in the air fryer or on the stovetop. Pressure cook for 5-7 minutes on high, then coat and air fry for 5 minutes to get that signature crispy outer layer.

How to Achieve Perfect Karaage by Deep-Frying with an Induction Cooker’s Precise Temperature Control

If you prefer traditional deep-frying, use your induction cooker for precise oil temperature control. Set it to the optimal 350°F for frying Karaage, ensuring the chicken cooks evenly and crisps without overcooking.

Tips and Suggestions on Karaage

Marinating the Chicken

For the best Karaage, marinate the chicken for at least 30 minutes to 1 hour. The marinade typically includes soy sauce, sake, ginger, garlic, and a touch of sugar. This not only infuses the chicken with flavor but also helps tenderize the meat.

Choosing the Right Chicken

Using boneless, skinless chicken thighs is ideal for Karaage as they stay juicy and tender after frying. Make sure to cut the chicken into bite-sized pieces for even cooking and better texture.

Coating the Chicken

After marinating, coat the chicken pieces in a mixture of cornstarch and flour. The cornstarch helps create the signature crispiness of Karaage. Some recipes also use potato starch for an even crunchier texture.

Perfect Frying

Fry the chicken at the right temperature—around 350°F (175°C). If the oil is too hot, the chicken will burn on the outside while remaining raw inside. Frying twice, first for a brief cook and then a second time to crisp it up, results in the perfect crispy exterior and juicy interior.

Serving Karaage

For a traditional serving, present the Karaage on a plate with a side of cabbage slaw, pickles, or a drizzle of lemon juice. Karaage can also be served with rice or as a snack with beer.

Variations

While classic Karaage uses a simple marinade, you can experiment with adding ingredients like chili paste, miso, or even yuzu for a unique twist. Don’t hesitate to try different dipping sauces like tare, spicy mayo, or soy sauce to elevate the dish.

Classic Karaage Recipe

                        Ingredients
                        1 cup all-purpose flour (mugi-ko)
1/2 cup cornstarch (katakuriko)
1/2 tsp salt (shio)
1/4 tsp black pepper (koshō)
1 tsp garlic powder (ninniku-ranko)
1 tsp ginger powder (shōga-ranko)
1/2 cup cold water (mizu)
vegetable oil for frying (abura)

                    

                        Instructions
                        In a mixing bowl, combine flour, cornstarch, salt, black pepper, garlic powder, and
                                ginger powder. Mix well.
Slowly pour in cold water while stirring the mixture.
Keep stirring until the batter becomes smooth and few lumps remain.
Cut chicken into bite-sized pieces and pat dry with paper towels.
Coat chicken with the batter, making sure to cover each piece well.
Heat vegetable oil in a deep pan or wok.
Carefully place the coated chicken into the hot oil and fry until golden brown.
Use a slotted spoon to remove the karaage from the oil and drain on a paper towel.
Serve hot with lemon wedges, Japanese mayo (kewpie mayo), and shredded cabbage.

                    

Cooking Time

Preparation Time 10 min

Cook Time 15 min

Total time 25 min

                        Nutrition Facts
                        Calories: 350
Fat: 18 g
Saturated Fat: 3 g
Carbohydrates: 32 g
Fiber: 1 g
Sugar: 0 g
Protein: 14 g

                    

Traditional Karaage Batter