Japanese Karaage Chicken

Japanese Karaage Chicken features bite-sized, boneless chicken pieces marinated in a traditional blend of soy sauce, ginger, and garlic, then coated with a light, crispy potato starch batter. Individually quick-frozen to lock in authentic flavor and texture, these pre-cooked pieces are ready to reheat by frying or air-frying. Perfect as an appetizer, main dish, or bento box addition, they deliver juicy, tender meat with a delicate crunch. Sourced from quality poultry for consistent results. A classic Japanese fried chicken experience at home.

Product Specifications

Product name:	Japanese Karaage Chicken	Loading Qty	27mt Per 40FT
Certification	Halal, FDA, BRC, HACCP, ISO, Gap, Kosher	Transportaion	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

Products Description

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.