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[Edited] Super Crispy Japanese Karaage Chicken Recipe 2; The Rice Flour Magic

Karaage recipe No.2 Food & Recipes
Food & Recipes
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One of my popular Japanese home cooking recipes is “Tender, Juicy, Crispy, Karaage Recipe”.

This bragging recipe that I have been using this recipe for years, and it always comes out tender, juicy, and crispy as the name suggested.

My husband loves my Japanese fried chicken known for Karaage or tori no karaage, it’s also a great game snack.


I can complain about my karaage recipe-the double coating process is a pain in the neck.

SO, I found out the easier method that you can skip the pain double coating process.

Even more, you can release from the pain coating process to rest chicken after coating.

Moreover, I also found the best flour to make Karaage super-crispy.

In my new recipe, I am telling you today, you will be happy for fewer steps.

I am sorry for you who like my first Karaage recipe!!! It’s you can still make crispy Karaage chickens, though!

But, there are many tips to make savory Karaage chicken that I don’t talk about here so don’t skip reading the post later!

Overview Of Karaage Chicken Coating

To make crispy karaage chicken, it is very important how to coat them and which powder you use.

In my first recipe, I use all-purpose flour and potato starch before I found the secret weapon.

Let me talk about what types of flour you should use and how it works to make karaage chicken delicious.

Depending on the purpose of Karaage chicken, you can use three different ways for coating chicken.

  1. Wheat Flour Only
  2. Potato Starch Only (technically it is called “Tatsuta Age”.)
  3. Wheat Flour + Potato Starch

Coating Chicken With Wheat Flour Only

Coating with wheat flour only can bring “fluffy and juicy” Karaage chicken.

Wheat flour can keep juicy umami flavor inside the meat since it adheres to the surface of the meat and is hardly peeled apart in the oil.

The karaage chicken color is going to be golden brown, and the texture is fluffy and moist rather than crispy.

Also, the wheat flour as it has a slightly original flavor, so the karaage chicken will be more flavorful compared with other powders I explain below.

*Personally, the karaage chicken coated with whole-grain flour wasn’t great because of the original flavor of several grains.

Because the wheat flour coating keeps flavor even after cooking, this way is actually recommended for a lunch box, party, or pot rack party, that you don’t eat karaage chicken right away after cooking.

Coating Chicken With Potato Starch Only

To be precise, chicken (foods) that are coated with potato starch-only is called “Tatsuta Age” as categorized different dish in Japanese cuisine.

Coating the chicken with potato starch-only and deep-fry it, fried chicken will be white and crispy, light texture.

Potato starch can make a light and crispy coating, but, the fried chicken will become sticky over time even lose flavor.

So, it is best to eat it freshly cooked.

Coating Chicken With Wheat Flour & Potato Starch

Using both wheat flour and potato starch brings each advantage to make yummy karaage chicken.

If you want to know how to coat chicken with both powders, read my recipe later.

Tip 1; What Is The Secret Karaage Powder To Make It Super Crispy

I used rice flour for deep-frying for the first time is actually from a coincidence situation.

Since I purchased rice flour by mistake, I tried to use it for coating.

Then, I found it make deep-fried food incredibly crispy.

Since then, I have been captivated by the rice flour magic!!

Since the rice flour is made from finely milled rice, you can coat ingredients lightly.

The light coating can reduce absorbing oil, so it can bring crispy and light texture.

What’s Rice Flour

Rice Flour

Rice flour is a fine flour made from milled rice.

Since it is gluten-free and also brings several benefits to your healthy cooking!

For more details, read this post later.

Use Wheat Flour & Rice Flour

It is OK to use rice flour-only to make karaage chicken.

But, I want to make karaage chicken with flavor, juicy, heavy, but light and crispy, I use wheat flour and rice flour mix for Karaage chicken.

Tip 2; Rest Chicken Over 1 Hour After Coating

Another secret is resting chicken for at least 1 hour in a refrigerator after coating them with flour and rice flour.


I thought it was Taboo for making crispy fried chicken.

Of course, there is a certain reason.

By resting the meat in the refrigerator for over an hour, the coating powder absorbs excess juice and surprisingly it can help make the coat crispy.

Moreover, you can freeze them with a coating so it will be saving much time for the next time!

Tip 3; Roll Pieces of Chicken Into A Ball

If you want to make super juicy karaage chicken, put a few chicken pieces together and roll them into a ball.

The coating will work as glue so it is easy to roll them into a ball more than expected.

Besides, rolling them into a ball, you can make more juicy and bigger “Karaage” chicken.

The tip is to wrap tiny pieces with bigger pieces.

You need a little practice to get used to making a chicken ball, but it will not bother you once you get used to doing so.

However, the frying time will be longer and get a little bit hard to find out it is cooked through.

So, this is an option. You can skip this process especially if you make karaage chicken for the first time.


Indeed, it takes longer to deep-fry compared with the non-roll chicken because of its size and volume.

It becomes very juicy (and bigger) Karaage chicken, but I do care about *the taste of coating inside a ball.

*A lump of flour that fits in the gap when rolled.

So Now, You Can Skip Double Step Coating!

In my first recipe, I do recommend double-step-coating and throwing them immediately in the oil to prevent the coating flour absorbs excess moisture from the meats.

This was the point that throws me away from making Japanese fried chicken.

Now, I can be released from that pain by using rice flour and the rest time for the coated chicken.

So, I really want to share this recipe ASAP!


  • I didn’t add a beaten egg this time. You will see how a beaten egg works for Karage chicken by reading here.
  • I recommend tenderizing the meat with my baking powder solutin when using chicken breast. (How to tenderize meat)
  • Marinate chicken with seasonings for a maximum of 30 minutes since soy sauce (the sodium contained in the sauce) sucks the juice out and dry meat.
  • You can use whole grain wheat flour or brown rice flour if liked. I tried whole grain wheat flour once, but I didn’t like the flavor much personally. But it didn’t bother my husband. (maybe he didn’t notice it. ) So it’s up to your taste.
  • As the secret ingredient, add hondashi powder to infuse rich Japanese flavor.


Karaage recipe No.2

Super Crispy, Tender, Juicy Japanese Karage Chicken With Rice Flour

Arranged the tender, juicy, crispy Karaage recipe to the super crispy, tender, juicy Karaage recipe!
Course Main Course, Snack
Cuisine Japanese
Servings 40 Karaage Chiken


  • 2 lb boneless, skinless chicken thighs or breasts
  • 1 tsp  grated fresh ginger  or 2 tsp of ginger powder
  • ½-1 tbsp  grated fresh garlic
  • ½-1 tbsp  black pepper
  • 1 tbsp  sugar
  • 2 tbsp  dark soy sauce (Kikkomann)
  • 1 tbsp  Roasted Sesame seed oil
  • 1 tbsp Japanese sake white wine
  • 1 tsp Ajinomoto hondashi powder optional
  • 1 beaten egg It make karaage chicken fluffier
  • ¾-1 cup All-purpose flour
  • ¾-1 cup Rice Flour


  • If you use chicken breast, I recommend tenderizing meat in advance with my breaking powder solution.
  • Prep chicken.
    Remove excess fat and vein if needed.
    Cut chicken into about 2 - 3 inches cubed (about 1.4oz, 40-5-g), not too small. Try cutting all same size.
  • In the bowl, add chicken, grated fresh ginger /garlic, black pepper, Japanese sake or wine, sugar, dark soy sauce, hondashi powder, roasted sesame seed oil. 
  • If you want to add beaten egg, add it to the bowl.
  • Use a hand and massage meat will.
  • Marinate chicken for 15-30 minutes. (not more than 30 minutes.)
  • After 15-30 minutes, add coating flour. (I am using wheat flour & rice flour mix.)
  • Mix chicken well for coating evenly.
  • Make chicken into balls if liked.
  • Rest coated chicken in the refrigerator for at least 1 hour to overnight.
  • Start frying chicken pieces in the 320 F (160 C) oil.
  • It's better to deep-fry a small batch of chicken each time to keep the oil temperature.
  • Deep-fry chicken for 3-4 minutes. (For breast meat, 2 minutes / For rolled chicken, 5 minutes as the guide)
    In my way, I set the timer or stopwatch and keep my eyes on it.
  • Cool them down on the wire rack. Repeat cooking the rest of the chicken.
  • After all pieces are done with the first cook, reheat the oil up to 350 F (180℃). Add oil if needed.
  • Do second fry chicken for 1-2 minutes.


*This recipe has edited in January 2022.
*My baking powder solution for tenderizing meat in this post
Keyword Chicken, Deep-fry

Use White Wine Instead Of Japanese Sake

Japanese sake has the effect of eliminating the unpleasant meat taste in chicken and tenderizing meat while adding umami flavor.

Besides, it helps to cook through the meat quicker.

Japanese Sake plays many roles in Japanese cooking, it is one of the essential ingredients to make karaage chicken.

Yet, if you feel it is a little pricey to use for cooking, you can use white wine instead of sake.

Final Thoughts

The cooking tips to make super-crispy juicy karaage chicken adding from my first recipe,

  1. Use Rice Flour instead of Potato starch
  2. Rest coated chicken for at least 1 hour to overnight
  3. Roll coated chicken into a ball (optional)

I felt so much better when I found my secrets, so I couldn’t wait to share them with you!

Karaage recipe No.2

Don’t Forget To Go The Next

There are full of Karaage cooking tips in my first recipe.

Use the baking powder solution as the meat tenderizer, and it works especially when you use chicken breast. The baking solution can bring moist and tender Karaage chicken.

It is optional, but Ajinomoto honadashi powder adds rich Japanese flavor to the Karaage chicken. By the way, what’s hondashi powder?

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