YT Recipe

15 mins Karaage Chicken with NO Deep Frying!

15 mins Karaage Chicken with NO Deep Frying! is a medium Japanese recipe that serves 2. 300 calories per serving. Recipe by CHEF'S LABO 自宅で出来るプロの味 on YouTube.

Prep: 11 min | Cook: 11 min | Total: 32 min

Cost: $14.21 total, $7.11 per serving

Ingredients

  • 300 g Chicken Thigh (boneless, skinless, cut into bite‑size pieces)
  • 1/2 tsp Salt (fine sea salt)
  • 1/2 tsp Sugar (granulated)
  • 1/2 tbsp Soy Sauce (Japanese shoyu)
  • 1 tsp Sake (cooking sake)
  • 1 Egg (large, room temperature)
  • 1 tsp Oyster Sauce (Chinese oyster sauce)
  • 1/2 tsp Garlic (minced fresh garlic)
  • 1/2 tsp Ginger (minced fresh ginger)
  • 1/4 tsp Toban Djan (Korean chili paste used as umami booster, not spicy)
  • 1 pinch Black Pepper (freshly ground)
  • 1.5 tbsp All-Purpose Flour (sifted)
  • 1 tbsp Corn Starch (light coating)
  • 2 tbsp Neutral Oil (vegetable or canola oil)

Instructions

  1. Make the Marinade

    In a mixing bowl combine salt, sugar, soy sauce, sake, egg, oyster sauce, minced garlic, minced ginger, toban djan and a pinch of black pepper. Stir until the egg is fully incorporated.

    Time: PT3M

  2. Marinate the Chicken

    Add the chicken thigh pieces to the bowl and massage the meat with your right hand for at least 1 minute, ensuring the seasoning coats every piece.

    Time: PT1M

  3. Prepare the Flour Mix

    In a separate small bowl, place the sifted all‑purpose flour and corn starch. Mix lightly with a fork.

    Time: PT1M

  4. Coat the Chicken

    Using your left hand, dredge each marinated piece in the flour‑cornstarch mixture, shaking off excess.

    Time: PT1M

  5. Rest Before Frying

    Let the coated chicken rest on a plate for about 5 minutes so the coating adheres.

    Time: PT5M

  6. Heat the Oil

    Add neutral oil to the skillet and heat over medium heat until it shimmers.

    Time: PT2M

    Temperature: Medium

  7. Fry First Side

    Place the chicken pieces in the pan in a single layer, allowing a little space between them. Fry for about 3 minutes until golden brown.

    Time: PT3M

    Temperature: Medium

  8. Flip and Fry Other Side

    Turn the pieces over with tongs and fry another 3 minutes until both sides are evenly browned.

    Time: PT3M

    Temperature: Medium

  9. Rest on Paper Towels

    Transfer the fried chicken to a plate lined with paper towels and let rest for 3 minutes to drain excess oil.

    Time: PT3M

  10. Repeat for Remaining Batches

    If making a larger batch, wipe the pan clean, add fresh oil, and repeat steps 6‑9.

    Time: PT2M

Nutrition Facts

Calories
300
Protein
20g
Carbohydrates
8g
Fat
15g
Fiber
0g

Dietary info: Gluten-containing, Dairy-free, Nut-free

Allergens: Egg, Soy, Wheat, Shellfish (oyster sauce)

Last updated: April 10, 2026

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15 mins Karaage Chicken with NO Deep Frying!

Recipe by CHEF'S LABO 自宅で出来るプロの味

A quick‑cook, juicy and crispy Japanese‑style fried chicken thigh recipe from CHEF'S LABO 自宅で出来るプロの味. The combination of soy, sake, oyster sauce and a touch of toban djan creates deep umami while the flour‑cornstarch coating stays crisp without deep‑frying.

MediumJapaneseServes 2

Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist

Source Video
18m
Prep
6m
Cook
10m
Cleanup
34m
Total

Cost Breakdown

$14.21
Total cost
$7.11
Per serving

Critical Success Points

  • • Massage the chicken in the marinade for at least 1 minute to ensure flavor penetration.
  • • Mix flour and corn starch separately and coat after marinating so the seasoning stays inside the meat.
  • • Allow the coated chicken to rest briefly before frying so the coating adheres and does not fall off.
  • • Fry over medium heat without overcrowding the pan to keep the coating crisp and prevent sogginess.

Safety Warnings

  • • Hot oil can splatter – keep a lid nearby and never leave the pan unattended.
  • • Handle raw chicken with clean hands and wash all surfaces to avoid cross‑contamination.
  • • Do not overheat oil; smoke point indicates it is too hot.

Frequently Asked Questions

Everything you need to know about this recipe

Q

What is the cultural significance and history of Japanese chicken karaage in Japanese cuisine?

A

Karaage originated in Japan during the early 20th century as a portable, fried snack. It became popular after World War II when oil became widely available, and today it is a beloved comfort food served at festivals, bento boxes, and izakaya menus.

cultural
Q

What are the traditional regional variations of karaage in Japanese cuisine?

A

In Osaka, karaage is often marinated with ginger and soy sauce only, while in Kyushu a touch of yuzu zest is added. Some regions use chicken thigh, others prefer thigh‑and‑breast mixes, and certain areas serve it with a sweet potato flour coating for extra crunch.

cultural
Q

How is authentic Japanese karaage traditionally served in Japan?

A

Authentic karaage is served hot, lightly salted, with a wedge of lemon, and sometimes a small dish of Japanese mayo or soy‑based dipping sauce. It is commonly accompanied by shredded cabbage and a bowl of steamed rice.

cultural
Q

During which occasions or celebrations is karaage traditionally enjoyed in Japanese culture?

A

Karaage is a staple at family gatherings, school sports days, and summer festivals (matsuri). It is also a popular home‑cooked dish for casual dinner parties and is frequently included in bento lunches for its portability.

cultural
Q

How does karaage fit into the broader Japanese cuisine tradition?

A

Karaage exemplifies the Japanese love for bite‑size, flavorful foods that balance texture and umami. It reflects the Japanese technique of quick marination and shallow frying, which is also seen in dishes like tempura and tonkatsu.

cultural
Q

What are the authentic traditional ingredients for Japanese karaage versus acceptable substitutes?

A

Traditional karaage uses soy sauce, sake, ginger, garlic, and sometimes toban djan for umami. Acceptable substitutes include mirin for sake, tamari for soy sauce, and miso paste instead of toban djan, while keeping the flavor profile similar.

cultural
Q

What other Japanese dishes pair well with karaage?

A

Karaage pairs nicely with Japanese rice, miso soup, pickled vegetables (tsukemono), and a simple green salad with sesame dressing. It also complements cold noodle dishes like soba or udon for a balanced meal.

cultural
Q

What makes this Japanese chicken karaage recipe special compared to other fried chicken recipes?

A

This recipe uses a combination of sake, oyster sauce, and toban djan to boost umami without adding heat, and it coats the chicken with a light flour‑cornstarch mix that stays crisp without deep‑frying, preserving juiciness.

cultural
Q

What are the most common mistakes to avoid when making Japanese chicken karaage at home?

A

Common mistakes include over‑marinating (which can make the surface soggy), overcrowding the pan (which lowers oil temperature and yields a soggy crust), and using too much flour, which creates a heavy coating.

technical
Q

Why does this karaage recipe use a separate flour coating instead of mixing it directly into the wet marinade?

A

Coating the chicken after marinating lets the liquid flavors penetrate the meat while the dry flour‑cornstarch layer creates a barrier that keeps the juices inside and produces a crisp exterior.

technical
Q

What does the YouTube channel CHEF'S LABO 自宅で出来るプロの味 specialize in?

A

CHEF'S LABO 自宅で出来るプロの味 focuses on teaching home cooks how to achieve restaurant‑quality Japanese dishes with clear, step‑by‑step video tutorials that emphasize technique and flavor balance.

channel
Q

How does the YouTube channel CHEF'S LABO 自宅で出来るプロの味's approach to Japanese cooking differ from other Japanese cooking channels?

A

CHEF'S LABO emphasizes practical, time‑saving methods that still deliver authentic taste, often using everyday pantry items and explaining the science behind each step, whereas many other channels focus on traditional, sometimes more elaborate preparations.

channel
More like this:Japanese RecipesMain Course RecipesMore by CHEF'S LABO 自宅で出来るプロの味

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