China Suppliers Factory Japanese Karaage Chicken - Crispy Boneless Chicken Bites, Perfect for Appetizers and Bento Boxes
| Product name: | Japanese Karaage Chicken | Loading Qty | 27mt Per 40FT |
| Certification | Halal, FDA, BRC, HACCP, ISO, Gap, Kosher | Transportation | Freezer Container |
| Processing | Frozen | Transport Package | Carton |
| Supplying Period | All The Year Throughout | Payment | T/T Delivery |
| Specification | Single weight 30-40g | Inspection | BV or SGS quality and quantity inspection at seller's expense |
| Origin | Shandong | Storage Temperature | -18°C, 100% fresh |
| Shelf life | 18 - 24 months | Private Label | Acceptable |
| Production Capacity | 10000 Metric Ton Per Year |
Authentic Japanese Marinade
Our Karaage chicken is marinated in a traditional Japanese blend of soy sauce, grated ginger, fresh garlic, sake, and a touch of mirin. This marinade penetrates deep into the meat, delivering savory, aromatic flavor without being overpowering. No artificial flavors or MSG are added. The chicken rests in this mixture for several hours before coating, ensuring every bite tastes like it came from an izakaya in Tokyo.
Light Potato Starch Coating
Unlike American-style fried chicken with thick, bready crust, Karaage uses a thin dusting of potato starch or katakuriko. This creates an incredibly light, crispy, almost crackling shell that shatters when you bite into it. The coating stays crunchy for a surprisingly long time and never feels greasy or heavy. It also absorbs less oil during frying, making Karaage less fatty than standard fried chicken.
Juicy Boneless Thigh Meat
We use only boneless, skin-on chicken thigh meat from healthy, grain-fed birds. Thigh meat stays naturally juicy and tender during frying – breast meat would dry out. The skin crisps up beautifully under the starch coating, adding extra texture and flavor. Each piece is hand-cut into bite-sized, irregular chunks, just like traditional Japanese karaage. No hormones, no antibiotics. Uniform pieces for consistent cooking.
Simple Frying at Home
Keep frozen until ready. No thawing required. Heat oil to 170°C (340°F). Drop frozen karaage pieces into the oil carefully – do not overcrowd. Fry for 3–4 minutes until golden brown and floating. For best results, double fry: fry once for 2 minutes, rest for 2 minutes, then fry again for 1–2 minutes for extra crunch. Drain on a wire rack, not paper towels (which trap steam). Always cook to an internal temperature of 74°C (165°F). Never refreeze after thawing.
Perfect with Lemon & Mayo
Traditional Japanese karaage is served with a wedge of lemon and Japanese mayonnaise. The bright acidity of lemon cuts through the richness, while creamy mayo adds indulgence. Our frozen karaage also pairs beautifully with spicy mayo, ponzu sauce, or simply a sprinkle of shichimi togarashi. Great for bento boxes, rice bowls, or as a beer snack.
From our state-of-the-art production line to packaging and shipping, we ensure every product meets the highest quality and safety standards.
