Easy Oven-Baked Karaage (Japanese Fried Chicken)
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A simplified, healthier version of the classic Japanese fried chicken that uses an oven instead of deep-frying. This recipe uses common supermarket ingredients to achieve a crispy, juicy, and flavorful result.
- Time
- 51 minutes
- Equipment
- Stovetop and oven
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, sesame, and soy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 60 g
- 14 g
- 9 g
- 10 g
- 4 g
- 65 g
- 30 g
- 10 g
Weights are estimates. Together, the ingredients weigh about 980 g before cooking, which is about 245 g per serving.
Steps
Cut the boneless chicken thighs into uniform bite-sized pieces.
In a bowl, combine the chicken pieces with 4 tablespoons of soy sauce, 1 tablespoon of toasted sesame oil (if using), 3 grated garlic cloves, a small piece of grated ginger, and 1 teaspoon of sugar.
Mix the ingredients well to ensure the chicken is evenly coated. Let it marinate for at least 30 minutes.
Preheat your oven to 250°C (475 °F) (480°F (250 °C)).
Thoroughly coat each piece of marinated chicken in flour.
Add some oil to a baking pan or oven-safe skillet. Place the floured chicken pieces on top in a single layer, then drizzle a little more oil over the chicken.
Bake in the preheated oven for 6 minutes.
Flip the chicken pieces over and continue to cook for another 5 minutes until the exterior is crispy and golden brown.
Serve hot, optionally with a squeeze of fresh lemon juice on top.
Notes
While traditionally deep-fried, this oven method significantly reduces fat intake while maintaining a crispy texture. For the best flavor, use chicken thighs with the skin on.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 584
- Protein
- 43 g
- Carbs
- 15 g
- Fat
- 38 g
- Fiber
- 1 g
Where the calories come from
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