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Discover How To Make This Tender Juicy Crispy Boneless Chicken Breast Karaage

Tender Juicy Crispy Boneless Chicken Breast Karaage Food & Recipes

Fried chicken is possibly everybody’s favorite across the world, and so is Japanese fried chicken-KARAAGE.

There are so many recipes but Karaage recipes often require only simple ingredients and simple steps.

Despite Karaage chicken recipes often use chicken thighs, (yes, because of its greasy savory addictive juice,), but, you want to attempt to make tender, juice, crispy fried chicken breast.

With this recipe, you’ll be shocked.

The boneless chicken breast will turn to be tender and juicy (moist) like chicken thigh!

Even the next day, this chicken breast karaage will be tender and juicy.

In the Japanese Karaage chicken recipe, chicken is seasoned and flavored, so it is delicious without dipping sauce.

So, how to make chicken breast tender and juicy, and how to make fried chicken crispy?

We don’t need special ingredients to do so.

This recipe uses just magic ingredients that are in your pantry, no buttermilk.

How To Make Tender And Juicy Chicken Breast

I am writing about Japanese home cooking, so I will not talk about using buttermilk since we don’t have buttermilk handy in Japan. LOL.

The Best Way Is The Baking Powder Solution

The best way to make chicken breast tender and moist is “the baking powder solution” method in this post.

If you have time to brine the meat overnight (more than 6 hours), I recommend using this method.

It can make chicken breast super tender and moist without getting salty.

Tenderize The Chicken Breast Quickly

However, you want to tenderize chicken breast ASAP.

These two methods can help you save marinating time, which means you can skip brining in the baking powder solution.

Salt And Sugar Solution

  1. Pierce the chicken breast with forks, and cut the chicken breast into chunks.
  2. Add chunks, salt, sugar, and water in a bowl or a bag.
  3. Massage them well and marinate them for a minimum of 30 minutes.

Piercing the chicken breast tenderizes the meat and also helps the solution penetrate quickly.

Soaking the meat in salted water allows the chicken to absorb the water through osmosis, and the sugar keeps the moisture inside.

Make a 2% salt solution as a guide.

Add the same amount (I add double the amount) of sugar to the brine.

Since the chicken breast is cut, it can reduce the bringing time.

Brine the chunks anytime between 30 minutes to 2 hours.

Shio-Koji

  1. Pierce the chicken breast with forks, and cut the chicken breast into chunks.
  2. Mix the chunks and Shio-koji in a bowl or a bag.
  3. Massage them well and marinate them for a minimum of 30 minutes.

Shio-koji is a Japanese versatile fermented condiment.

This superfood can tenderize and moisten the meat while enhancing its rich flavor.

The appealing point of marinating the meat with shio koji is it can be done for 30 minutes to 1 hour.

Contrary, in the marinating process over 1 hour, the meat will be salty.

Freeze the marinated meat if you don’t plan to use it.

You can get shio-koji on Amazon or make homemade shio koji.

How To Make Crispy Karaage Fried Chicken

Let the coating absorb the moisture after coating the meat.

After you coat the meat with flour, refrigerate the meat to let the coating absorb the moisture for 1 hour or up to overnight.

This process makes the coating crispy and also sticks the coating to the meat in oil.

My Best Flour To Make Crispy Fired Chicken

  1. Rice flour
  2. Potato starch
  3. Potato Starch + Cake flour

The easiest way to make fried chicken crispy is using rice flour.

I talk about the coating details in the post about Karaage Chicken (thighs), so check it out later.

I am now obsessed to use rice flour which is gluten-free, so I’ll not go deeper into this topic today!

Double-Fry

This is another important key to making crispy Karaage chicken.

Double frying helps to cook the piece efficiently to the center without burning outside or drying the meat.

Technically, cook the meat and form the coating at the first frying, and cook the rest while resting on the rack.

When putting back the piece in the oil, the water evaporates quickly and makes the coating crispy.

In the Karaage chicken thigh recipe, deep-fry the meat at 320F and turn the temperature up to 350F for the second fry.

For chicken breast, we can keep the same temperature at 350F.

How long to fry the chicken for both attempts?

Cook the piece for 3 minutes at the initial fry, rest it for 3 minutes (while cooking the remaining pieces,) and cook for 1 minute at the second fry.

Karaage Sauce Ideas

Karaage chicken is already flavorful, so generally, you don’t need a dipping sauce.

Yet, it is often served with a fresh lemon wedge.

My husband uses “Sweet chili sauce” and “Chinese garlic chili oil” for his taste.

He loves drizzling Japanese Layu on Kraage Chicken. If you like sesame oil and spicy food, make homemade Layu!

Japanese Mayonnaise lovers called Mayolaah like dipping Karaage chicken in Japanese Mayo.

I recommend The Easy Japanese aurora sauce for kids, which is made of ketchup and Japanese mayo.

Besides, Japanese tartar sauce is also a popular dipping sauce item for Karaage chicken.

Tender Juicy Crispy Boneless Chicken Breast Karaage

Tender Juicy Crispy Boneless Chicken Breast Karaage In Two Tenderizing Methods

Rico McConnellRico McConnell
Good-bye dry fried chicken breast, with my tender juicy crispy Japanese fried chicken breast recipe! Deliciously seasoned in the traditional marinating sauce then double-frying until golden with mouthwatering crisp edges! Make tender and moist chicken breast in two time-saver methods, and make them full-flavored, without dipping sauce. My simple and easy Karaage chicken breast recipe uses skinless and boneless chicken breasts in the Japanese traditional way. Enjoy this authentic gingery Karaage chicken breast.
Prep Time 2 hrs 30 mins
Cook Time 40 mins
Total Time 2 hrs 10 mins
Course Appetizer, Main Course, Snack
Cuisine Japanese
Servings 2 servings

Ingredients  

  • 2 boneless chicken breast
  • ½ cup or more rice flour
  • cooking oil for deep-frying

The Salt And Sugar Solution Method

  • 4 tbsp water
  • ½ TSP salt
  • 1 tbsp sugar

Shio Koji Method

  • 4 tbsp Shio Koji *1)

Marinade Sauce

  • 1 tbsp dark soy sauce *½ dark soy sauce in shio koji method.
  • 1 tbsp Japanese sake/ white wine
  • 1 TSP grated fresh ginger
  • ½ TSP grated fresh garlic
  • 1 tbsp rice flour/ potato (corn) starch
  • 1 tbsp Oyster sauce *optional

Instructions 

Tenderize Chicken Breast

  • Trim and pierce the chicken breast. Butterfly the breast to make it flat. Cut the meat into chunks. (about 2X2X1 size)
  • In a bag or bowl, place the chicken chunks. Add the salt and sugar solution or shio koji. Massage well and refrigerate it for 30 minutes to 2 hours. (up to 1 hour in shio koji.)

Marinate the Chicken in the sauce

  • Remove the chicken from the salt and sugar solution. Towel dry the meat. Scrape the excess shio koji if desired.
  • In a bowl or a bag, add the chicken, soy sauce, sake/ wine, grated fresh ginger, and garlic. Combine them well.
  • Add 1 tbsp of rice flour or potato/ corn starch.
  • Marinate the chicken breast for 30 minutes.

Coat the Chicken

  • Transfer the marinated chicken to another bowl if there is too much sauce.
  • Coat each piece of the chicken with rice flour. You don't need to shake off the excess flour.
  • Line the pieces on a baking pan or a large platter. Cover, and refrigerate for 1 to overnight.
    *For the best result, refrigerate overnight.

Cook The Chicken

  • Bring the chicken to room temperature. Use a small-medium-sized pot. Pour about 4-5 inches of vegetable oil and place it over medium heat until the oil reaches 350 F.
    *There are recipes that often use a small amount of oil for deep-fry, but, I believe that the fried chicken will be delicious when using deep enough oil. Using the small pot, you don't need too much oil, and also it helps to keep the temperature easily.
  • Add 2-3 pieces to the oil each time. Cook for 3 minutes. Often, stir the oil to keep the temperature. Remove the piece from the oil for seconds to make the coating crispy after the initial 1 minute.
  • Remove the fried chicken pieces, and place them on the cooling rack. Fry the remaining chicken.
  • Fry the pieces a second time. Be sure the cooking oil is at 350 °F. Unlike Chicken thigh Karaage, the same temperature (350 °F) is OK.
  • Deep-fry the pieces for 1 minute. Place them on the cooling rack.

Make Oyakodon Next Day

  • You can make Japanese chicken and egg on rice using up Karaage leftovers.
    Recipe
    oyakodon-Japanese-food-chicken-and-egg-on-the-rice-recipe

Video

Notes

*1) How to make Shio Koji 
©Japanmcconnell/Rico McConnell- Content and photographs are copyright protected. Sharing this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Keyword Bento, Chicken, Deep-fry, Easy, Holiday, Kid-friendly, Party, Poultry, Traditional

Make Oyakodon Using Karaage Chicken Leftovers

Use this quick and easy traditional Japanese fast food recipe to serve the restaurant grade, Oyako Don, at home.

The broth is a Japanese flavor made of authentic dashi broth, soy sauce, sake, and sugar without mirin, for a sweet and salty profile. You can use up leftover roast/ fried chicken, thanksgiving turkey, and Yakitori/ Karaage chicken in this Oyako don recipe!

Check out the full recipe!

Korean Fried-Chicken Inspired Sweet and Sour Chicken to use up fried chicken leftovers.

This sweet and sour chicken recipe takes just 20 minutes to make and tastes delicious with an Asian complex flavor.

The homemade yakiniku sauce can provide the perfect balance of sweetness and light but rich sauce if you make it.

Tomato ketchup coats the fried chicken beautifully and adds gochujang for the rich and spicy flavor.

It’s great over rice or veggies.

Since this recipe uses fried chicken, we can skip the coating process to chicken, yet, you can use fresh raw chicken if desired, of course.

sweet sour chicken, easy recipe to use up fried chicken leftovers, tomato ketchup, bbq sauce, stirfry, chicken recipe

Karaage Fried Chicken Leftover Recipe: Easy Sweet And Sour Chicken With Ketchup & Yakiniku Sauce

Rico McConnellRico McConnell
Korean Fried-Chicken Inspired Sweet and Sour Chicken to use up fried chicken leftovers. This sweet and sour chicken recipe takes just 20 minutes to make and tastes delicious with an Asian complex flavor for a weeknight dinner! The homemade yakiniku sauce can provide the perfect balance of sweetness and light but rich sauce if you make it. Tomato ketchup coats the fried chicken beautifully and adds gochujang for the rich and spicy flavor. It’s great over rice or veggies. Since this recipe uses fried chicken, we can skip the coating process to chicken, yet, you can use fresh raw chicken if desired, of course.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Appetizer, Dinner, Snack
Cuisine Asian
Servings 2 servings

Ingredients  

  • 1 lb fried chicken leftovers *ex. Karaage Chicken
  • ¼-½ onion, sliced

For The Stir-fry Sauce

  • ¼ cup Yakiniku sauce (Japanese bbq sauce)
  • 2 tbsp Tomato ketchup
  • ¼ cup water
  • 1 tbsp sugar *adjust the amount depending on the sauce
  • 1 TSP gochujang *skip it for kids meal

Instructions 

  • Homemade Japanese BBQ Sauce For Marinating, Grilling, Dipping, Dressing; Ingredients & Recipe
  • Cut fried chicken into bite-size.
  • In a skillet, oil the pan and saute sliced onions until getting tender.
  • Make the sauce. Add Yakiniku sauce, ketchup, water, sugar, and gochujang and combine well.
  • Over medium-high heat. Add the sauce to the skillet, and simmer until the sauce becomes thicker but still remains liquid.
  • Add fried chicken, and coat them with the sauce. If the fried chicken were refrigerated place a lid on the skillet and cook for 2-3 minutes. (or microwave them before adding to the sauce.)
  • When each piece is coated with the sauce, transfer to a platter and serve.

Notes

©Japanmcconnell/Rico McConnell- Content and photographs are copyright protected. Sharing this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Keyword 10-minutes, Bento, Chicken, Easy, frying pan, Kid-friendly, Party, Sauce, Saveleftover, Stir-fry
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