Crispy Karaage Chicken
Juicy Japanese fried chicken with a soy-ginger glaze and crispy exterior. One skillet, 18 minutes, zero fuss.
- Total time
- 18 min
- Servings
- 2
- Calories
- 385
- Protein
- 32g
Ingredients
- 1 lb boneless, skinless chicken thighs
- ½ cup all-purpose flour
- 3 tbsp soy sauce
- 1 tbsp fresh ginger, grated
- 1 tbsp rice vinegar
- ½ tsp granulated sugar
Instructions
- 1
Pat chicken thighs dry with paper towels. Cut into 2-inch bite-sized pieces.
- 2
Toss chicken with 1 tbsp soy sauce, half the ginger, salt, and pepper. Let sit 2 minutes.
- 3
Coat chicken pieces in flour, shaking off excess. Heat 0.25 cup neutral oil in a skillet over medium-high.
- 4
Working in batches, pan-fry chicken 3–4 minutes per side until deep golden brown and cooked through.
- 5
Whisk remaining 2 tbsp soy sauce, vinegar, sugar, and remaining ginger in a small bowl.
- 6
Return all chicken to skillet. Pour glaze over top and toss to coat for 30 seconds until glossy.
Tools you’ll need
- 12-inch skillet or wok
- paper towels
- cutting board and knife
- small mixing bowl
- whisk
- tongs or slotted spoon
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