Japanese Fried Chicken Nuggets (known as Karaage) are deeply crispy with a very satisfying crunch and flavor. After you've tried these amazing nuggets there will be no turning back for anything less.
While I don't have any other Japanese inspired recipes on my website, I do have plenty of fried food recipes for you to enjoy. Some of my very favorites are these Monte Cristo Tortilla Roll Ups, Beer Battered Fried Mushrooms, Fried Rosette Snowflake Cookies, and Homemade Fried Tilapia.
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Go directly to the recipe.
- The ingredients:
- Ingredient information:
- Kitchen tools and equipment needed:
- Can other pieces of chicken be used for this recipe?
- What is cornstarch?
- Is cornstarch karaage fried chicken gluten-free?
- The perfect dip for karaage fried chicken nuggets:
- What does Karaage mean?
- What type of oil is best for deep-fat frying?
- Can the oil used for frying karaage be reused?
- How to store and reuse cooking oil for frying:
- What is the proper internal temperature for chicken?
- Can other starches or coatings be used besides cornstarch?
- How long will this recipe take from start to finish?
- How to easily adjust the serving size of this recipe
- How many servings does this recipe make?
- Can karaage fried chicken be frozen after cooking?
- How to store Japanese fried chicken nuggets after cooking?
- Is this chicken meant for dipping sauces?
- What are some dipping sauce suggestions for karaage fried chicken?
- Related recipes for you to enjoy:
- Printable Recipe Card
- Please comment if you've made this recipe.
The ingredients:
*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.
Ingredient information:
CHICKEN TENDERS - With minimal prep, using chicken tenders made these nuggets fast and easy to begin marinating. I cut the strips into nugget-sized pieces and drop them into a zip-top bag with marinade ingredients. Other cuts of chicken may be used. Please see the swap-out section below for alternative suggestions.
CORNSTARCH - This ingredient alone will give the karaage fried chicken tenders plenty of crispy crunch when deep-fat fried. You don't see in the video (but I mention it in the forward) that I recommend adding approximately ½ teaspoon of kosher salt to the cornstarch before coating the chicken to give it extra flavor.
KOSHER SALT - Kosher salt is my go-to salt in the kitchen for cooking and baking. If using iodized table salt, please take note of the gray box below.
GROUND GINGER - This recipe is written using ground ginger because that's what I had on hand. I thought I had a knob of fresh ginger in the freezer, but sadly I was wrong. Ground ginger works in a pinch, but for the very best ginger flavor, use either a ginger paste OR freshly grated ginger (2 teaspoons) in this recipe.
SOY SAUCE - Feel free to use a low-sodium soy sauce for this recipe if you prefer. Once the raw chicken has marinated in the soy mixture, please do NOT reuse the marinade for any other purpose unless it has been boiled and reduced by half to make it safe for consumption.
PEANUT OIL - Peanut oil is always my go-to choice for deep-fat frying. Of course, if you prefer not to use peanut oil, feel free to use any other neutral-flavored, light-colored oil with a high smoke point. See additional options listed below.
GARLIC POWDER - Use this ingredient according to your taste preferences. I would never tell you to pair back on the garlic, but you do you!
*Important Note—If using table salt instead of kosher salt, please cut back on the amount of salt called for in the recipe card by half because they measure differently due to grain size.
Kitchen tools and equipment needed:
- large high-sided skillet
- tongs
- gallon zip-top bag
- measuring cups and spoons
- shallow bowl (for cornstarch coating)
- baking sheet with rack
- paper towels
- instant-read thermometer
Ingredient add-ins or swap-outs:
As mentioned above, swapping ginger paste or freshly grated ginger is recommended but not a deal-breaker.
Adding a light touch (½ teaspoon) of sesame oil to the soy marinade would be lovely, as would adding a small pinch of brown sugar (1 teaspoon) into the mix.
Using freshly minced garlic is never bad, so I recommend adding 1 clove of finely minced garlic into the marinade as well.
Can other pieces of chicken be used for this recipe?
Yes, but I recommend using boneless cuts for quicker cooking times. Boneless chicken breasts or boneless chicken thighs are excellent options. Cut the chicken into small pieces for a faster fry.
Using skin-on boneless chicken is also an option you may want to consider.
What is cornstarch?
It's a soft and fine white powder made from the starch of corn kernels. Cornstarch is commonly used as a thickening agent.
Is cornstarch karaage fried chicken gluten-free?
It sure is!!
Since this recipe uses cornstarch instead of flour, it's a deliciously crispy 100% gluten-free fried chicken!
The perfect dip for karaage fried chicken nuggets:
The container in the middle karaage fried chicken bowl you see in the photos (and in the video) is the recipe I made in conjunction with this one because I wanted to pair the two together.
The flavor of the Sweet and Sour Hot Pepper Honey is incredible and makes the perfect accompaniment to today's Japanese Fried Chicken Nuggets. Try it. I know you'll agree!!
What does Karaage mean?
It's a Japanese cooking term that means marinated meat (typically chicken) coated in a starchy coating and deep-fried until golden and crispy.
What type of oil is best for deep-fat frying?
Neutral flavored oils with a high smoke point are best.
I used peanut oil in this recipe, but vegetable and canola oil are also excellent choices.
Can the oil used for frying karaage be reused?
Yes, it can.
After frying karaage, cool the oil completely before storing it for reuse.
How to store and reuse cooking oil for frying:
Once the oil is cool, use a funnel and fine mesh strainer to strain the oil into a clear, airtight container specifically marked for deep fat frying longer frying items, like proteins. Label the container, and store it in a cool, dark place such as the pantry or the back of a refrigerator.
The original frying oil may be used 2-3 times before discarding or when it becomes dark in color and smells rancid.
What is the proper internal temperature for chicken?
Can other starches or coatings be used besides cornstarch?
I used cornstarch because it's widely accessible, but potato starch or rice flour will work equally to obtain the crispy, craggy coating karaage is known for.
How long will this recipe take from start to finish?
As written, this recipe will take approximately 1 hour from start to finish.
That time-frame includes the 30-minute refrigeration period needed after the chicken has been coated in the starch and before frying.
Naturally if you're frying more nuggets than what the original recipe states, you'll need to plan accordingly.
How to easily adjust the serving size of this recipe
Should you need to increase (or decrease) the serving size for this recipe you can easily adjust the ingredient quantities using the sliding scale shown in the recipe card by hovering over the number in the serving size.
How many servings does this recipe make?
As written, this recipe will serve eight people when used as an appetizer.
Can karaage fried chicken be frozen after cooking?
Yes it can.
Store it in an airtight freezer container or freezer bag and freeze for up to 2 months. Thaw in the refrigerator overnight and reheat (uncovered) in a conventional oven or air fryer until hot and crispy.
I like to use these dissolvable content labels for adding dates and container content information to the outside of refrigerator and freezer packages.
How to store Japanese fried chicken nuggets after cooking?
Store leftovers in an airtight container in the refrigerator. Reheat (uncovered) in a conventional oven or air fryer until hot and crispy.
Is this chicken meant for dipping sauces?
Yes, yes, and yes, although it's not mandatory.
What are some dipping sauce suggestions for karaage fried chicken?
As mentioned above, my Sweet and Sour Hot Pepper Honey is a fantastic dip for these cornstarch fried chicken tenders, but you can also use whatever your heart desires. Think bleu cheese, Buffalo wing sauce, Parmesan garlic...you get the idea.
Related recipes for you to enjoy:
When you make this recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did. Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!
Printable Recipe Card
Japanese Fried Chicken Nuggets (Karaage)
Equipment
- deep fat fryer optional
- paper towels
Ingredients
- 1½ pounds chicken tenders cut into 2" - 3" nugget-sized pieces
- ¾ cup (150 grams) cornstarch
- ½ teaspoon kosher salt
- ⅓ cup soy sauce
- 1½ teaspoons garlic powder
- 2 teaspoons ground ginger
- 3½ cups peanut oil
Instructions
- Add the soy sauce, garlic powder, and ground ginger to a glass bowl and whisk to combine.
- Add the prepared chicken tenders into a gallon zip-top bag and pour the soy sauce mixture into the bag along with the chicken. Seal the bag completely and massage the chicken so the marinade is mixed thoroughly with the chicken tenders.
- Allow the chicken to sit in the refrigerator for at least 30 minutes (but no longer than 2 hours) before proceeding.
- Remove the chicken from the bag and place onto paper towels to remove excess marinade. Discard any remaining marinade left in the bag.
- Whisk together the cornstarch and salt in a large shallow bowl (or pie plate) until combined. Dredge the marinated chicken into the cornstarch, pressing well on all sides to coat the chicken thoroughly. Gently shake off excess cornstarch that isn't sticking.
- Add the cornstarch coated chicken to a baking sheet fitted with a rack. Continue the same process with the remaining marinated chicken pieces.
- Once the chicken is all coated, cover the baking sheet and chicken with plastic wrap and chill in the refrigerator for an additional 30 minutes. Meanwhile heat the oil over medium heat until it reaches 325 degrees F on an instant-read thermometer. *Note - For safety the oil itself should be at least 2" below the top rim of the pan to prevent boilover.
- After 30 minutes (and when the oil is of the correct temperature) gently place the tenders in the oil (5 or 6 tenders at a time to not overcrowd the pan) and cook for 3-4 minutes per side. The tenders are fully cooked when an instant-read thermometer inserted into the thickest part of the tender reaches 165 degrees F.
- Place the fried chicken tenders on paper towels to drain lightly, and continue the exact same process with the remaining marinated and coated chicken pieces.
- Keep the fried karaage chicken nuggets warm in a low 225 degree F oven (110 degrees C) on a baking sheet fitted with a rack for the utmost crispiness while frying the remaining chicken.
Video
Notes
Nutrition
I sincerely hope you'll enjoy making (and eating) these yummy deep fried chicken tenders as much as I've enjoyed bringing the recipe to you!
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