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–+ servings

Ultimate Chicken Breast Karaage with Lemon

Prep Time10 minutes
Cook Time15 minutes
Marinating Time30 minutes
Total Time55 minutes
Author Yuto Omura
Servings 4 servings

Ingredients 
 

  • 450 g chicken breast skin-on, thighs work for juicier meat
  • 1 egg
  • 3 tbsp sake or dry sherry, white wine
  • ½ tsp sugar
  • ½ tbsp grated ginger root or ginger paste
  • ½ tbsp grated garlic or garlic paste
  • 1 tsp salt fine sea salt or kosher
  • 1 tsp toasted sesame oil
  • 3 tbsp tapioca starch for marinade
  • 8 tbsp tapioca starch or potato starch
  • 2 tbsp lemon juice
  • ½ tbsp lemon zest
  • cooking oil for deep frying, neutral oil like canola, peanut, or rice bran

Instructions 

  • Cut 450 g chicken breast into stick-like pieces about 3-4cm thick (approx 1½ inches) and pierce each piece thoroughly all over with a fork.
    piercing chicken breast pieces with a fork to tenderize
  • Cut each stick into large bitesize pieces, cutting against the grain at an angle to increase the surface area of each piece.
    chicken breast cut into bitesize pieces
  • Place the chicken into a bowl and crack in 1 egg. Mix well until the egg yolks and whites have combined and the chicken is coated.
    chicken breast pieces in egg in a mixing bowl
  • Add 3 tbsp sake, ½ tsp sugar, ½ tbsp grated ginger root, ½ tbsp grated garlic, 1 tsp salt abd 1 tsp toasted sesame oil and mix well.
    chicken breast with egg and condiments in a mixing bowl
  • Add 3 tbsp tapioca starch of mix until combined and creamy-looking. Then cover the mixture with plastic wrap and marinate in the refrigerator for 30 minutes.
    chicken breast marinating in egg and condiments in a mixing bowl covered with plastic wrap
  • Start heating your cooking oil to 160 °C (320 °F). While you wait, add 8 tbsp tapioca starch, 2 tbsp lemon juice and ½ tbsp lemon zest to a container and mix with a fork. Scrunch the mixture in your palms to make small clumps of starch.
    mixing lemon juice, lemon zest and starch by hand to make clumps for "hailstone" effect
  • Roll each piece of chicken generously in the starch mixture, pressing it down to secure. When the oil is hot enough, add the coated chicken and fry for 3 minutes for the first fry.
    frying lemon chicken karaage in oil at lower temperature
  • Transfer to a wire rack and rest for 3-5 minutes, the chicken will continue to cook in the residual heat. If you're cooking in multiple batches, you can use this time to cook the next batch.
    lemon chicken karaage on a wire rack after first fry
  • Increase the heat of the oil. Once it reaches 180 °C (356 °F), place the chicken in the pot once more, this time frying for 1 minute or until crispy and golden.
    second fry at higher temperature for lemon karaage
  • Transfer to a wire rack, this time to drain the excess oil. Serve and enjoy!
    twice fried lemon karaage made with chicken breast

Notes

Use chicken thighs instead of breast if you want extra juiciness and less risk of dryness.
Tapioca starch creates a glassy, crisp shell. Potato starch makes a slightly thicker crunch. Both work, but avoid flour which stays heavy.
Always use fresh lemon juice and zest for the coating.
Store leftover karaage in an airtight container in the fridge for up to 2-3 days. Reheat in a toaster oven or air fryer at 180℃ (356°F) until crisp again.
Serving ideas: Steamed Japanese white rice, Cucumber sunomono (vinegar salad), Miso soup with tofu and wakame, Japanese-style potato salad