Japanese Fried Chicken Nuggets (Karaage)
Japanese Fried Chicken Nuggets (known as Karaage) are intensely crispy with a very satisfying crunch and flavor. After you've tried these amazing nuggets, there will be no turning back for anything less.
Servings: 8 servings
Calories: 1026kcal
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
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Reheat in a moderate oven or air fryer (uncovered) until hot and crispy.
May be frozen. Store in an airtight freezer container or bag for up to 2 months. Thaw in the refrigerator overnight and reheat as stated above.
Nutrition
Serving: 1serving | Calories: 1026kcal | Carbohydrates: 22g | Protein: 19g | Fat: 97g | Saturated Fat: 16g | Polyunsaturated Fat: 31g | Monounsaturated Fat: 44g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 786mg | Potassium: 349mg | Fiber: 0.4g | Sugar: 0.2g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg
