Fried Chicken Crunchwrap Supreme

There’s something about a Crunchwrap that just hits different. It’s the perfect handheld bite. Crispy, creamy, fresh, and cheesy all wrapped into one golden, toasted package. But when you swap in juicy, buttermilk-marinated fried chicken and finish it with a cool, herby jalapeño ranch… it becomes something else entirely.

This Fried Chicken Crunchwrap Supreme is everything you love about the classic, taken up a few notches. Crunchy on the outside, layered with texture on the inside, and packed with bold flavor in every single bite. It’s indulgent, satisfying, and honestly hard to put down once you start.

Why You’re Going to Love This Recipe

• Ultra crispy, juicy fried chicken in every bite
• That perfect crunch from the tostada layer
• Creamy, zesty jalapeño ranch that ties everything together
• A balance of hot, cold, crunchy, and fresh textures
• Better than takeout and made right in your own kitchen
• Perfect for feeding a crowd or leveling up your next comfort meal

Ingredients

Crunchwrap Assembly

• Large tortillas
• Small tortillas
• Tostadas
• Colby Jack cheese, shredded
• Shredded lettuce
• Pico de gallo
• Nacho cheese sauce
• Sour cream
• Canola oil, for frying

Chicken Tender Marinade

• Chicken tenders
• Buttermilk
• Yellow mustard
• Hot sauce
• Garlic (paste or powder)
• Onion powder
• Ground thyme
• Black pepper
• Paprika
• Salt
• Celery salt

Crispy Breading

• Flour
• Ground thyme
• Onion powder
• Garlic powder
• Black pepper
• Paprika
• Celery salt
• Salt

Jalapeño Ranch Dressing

• Buttermilk
• Mayonnaise
• Sour cream
• Jalapeño, cored
• Chives
• Dried green onion
• Garlic
• Onion powder
• Salt
• Black pepper
• Sugar

Instructions

Jalapeño Ranch Dressing

In a medium bowl, combine all ingredients listed under the jalapeño ranch dressing. Blend until smooth and well combined. Refrigerate until ready to serve so the flavors can develop.

Chicken Tender Marinade

In a large bowl, mix together all marinade ingredients. Add the chicken tenders and coat thoroughly. Cover and marinate for at least 1 hour, or up to 24 hours for deeper flavor.

Crispy Breading

In a separate bowl, whisk together all breading ingredients until evenly combined.

Fry the Chicken

Heat canola oil in a deep pot to 350°F.

Working in batches, remove the chicken from the marinade and dredge in the seasoned flour, pressing lightly so the coating sticks.

Shake off excess and fry for 7 to 8 minutes, until golden brown and fully cooked through. The internal temperature should reach 165°F.

Transfer to a cooling rack to drain excess oil.

Assemble the Crunchwrap

Lay a large tortilla flat and spread nacho cheese sauce in the center.

Add a couple of crispy chicken tenders, then place a tostada on top. Spread sour cream over the tostada, followed by shredded lettuce, pico de gallo, jalapeño ranch, and shredded Colby Jack cheese.

Top with a small tortilla, then fold the edges of the large tortilla over the center, creating a sealed wrap.

Toast to Finish

Place the Crunchwrap seam-side down in a dry pan over medium-low heat.

Cook until golden and crisp on both sides, pressing gently as it toasts.

Storage and Reheating

Storage:
Store any leftover chicken separately in an airtight container in the fridge for up to 3 days. Assembled Crunchwraps are best enjoyed fresh but can be wrapped and refrigerated if needed.

Reheating:
Reheat chicken in the oven or air fryer until crispy again. If reheating a full Crunchwrap, place it in a skillet over low heat or in the oven to warm through while keeping the exterior crisp.

This one is crispy, creamy, and packed with flavor in every layer. Take your time, build it right, and savor every bite.

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Fried Chicken Crunchwrap Supreme

There’s something wildly satisfying about taking a fast food favorite and turning it into a full-on, from-scratch masterpiece and this Fried Chicken Crunchwrap Supreme does exactly that. Golden, crispy chicken tenders tucked inside warm tortillas, layered with melty nacho cheese, fresh pico, cool lettuce, and a drizzle of creamy jalapeño ranch… every bite hits with crunch, heat, and pure comfort. This isn’t just a copycat, it’s an upgrade. The chicken is marinated until tender and flavorful, fried until perfectly crisp, then wrapped up with all the textures you crave and toasted until golden on the outside. It’s messy in the best way, bold in flavor, and guaranteed to have you savoring every single bite.

Course chicken, dinner, lunch, Main Course

Cuisine American, Mexican, tex mex

Keyword crunchwrap, fried chicken, wraps

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Servings 8

Author kingcooks

Ingredients

• Canola oil for frying
• 8 large tortillas
• 8 small tortillas
• 8 tostadas
• 3 cups Colby Jack cheese shredded
• 2 cup shredded lettuce
• 2 cup pico de gallo
• 1 cup nacho cheese sauce
• 1 cup sour cream

Chicken Tender Marinade

• 2 lbs chicken tenders
• 2 cups buttermilk
• 1 tbsp yellow mustard
• 1 tbsp hot sauce
• 1 tsp garlic paste or powder
• 1 tsp onion powder
• 1 tsp ground thyme
• 1 tsp pepper
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp celery salt

Crispy Breading

• 2 cups flour
• 1 tsp ground thyme
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp pepper
• 1 tsp paprika
• 1/2 tsp celery salt
• 1/2 tsp salt

Jalapeño Ranch Dressing

• 1 cup buttermilk
• 3/4 cup mayonnaise
• 1/2 cup sour cream
• 1 large jalapeño cored (remove seeds to manage spice level)
• 2 tbsp chives
• 1 tbsp green onion dried, or fresh
• 1 tbsp dill dried, or fresh
• 1 tsp garlic powder or fresh
• 1 tsp onion powder
• 1 tsp salt
• 1 tsp black pepper
• 1/4 tsp sugar

Instructions

Jalapeño Ranch Dressing

• In a medium bowl, add all ingredients listed under “Jalapeño Ranch Dressing.” Blend well and refrigerate until ready to serve.

Chicken Tender Marinade

• In a large bowl, add all ingredients listed under “Chicken Tender Marinade.” Mix thoroughly and set aside to marinate for at least 1 hour or up to 24 hours.

Crispy Breading

• In a large bowl, add all ingredients listed under “Crispy Breading” and whisk until everything is combined. Set aside.

Assemble

• Once the chicken tenders are marinated to your liking, heat a large deep pot of canola oil to 350°F.
• Working in batches, dredge the tenders in the crispy breading, pressing lightly to adhere.
• Shake off any excess flour and deep fry for 5-6 minutes until golden brown and the internal temperature reaches 165°F.
• Once cooked, set on a cooling rack to drain any excess oil.
• To a large tortilla, add a layer of nacho cheese sauce to the center. Then, add a couple of the cooked chicken tenders. Cover with one tostada and spread an even layer of sour cream on top. Follow that with lettuce, pico de gallo, jalapeño ranch dressing and Colby Jack cheese.
• Finish by topping with a small tortilla and folding the edges of the large tortilla over the top.
• Add to a dry pan over low medium heat, seam side down and allow to toast on both sides until golden.
• Serve with more of the jalapeño ranch dressing and enjoy!

Crispy Chicken Mac and Cheese with Honey Glazed Chicken

If comfort food had a glow up, this Crispy Chicken Mac and Cheese would be it. Creamy, oven baked mac and cheese layered with sharp cheddar, gouda, and mozzarella, then crowned with sweet and crispy InnovAsian Honey Chicken. It’s rich, cozy, and just indulgent enough to feel like a treat while still being incredibly easy to pull together on a busy night.

The contrast is what makes this dish unforgettable. Silky cheese sauce wrapped around tender pasta, topped with crunchy chicken glazed in a sticky honey sauce that adds just the right amount of sweetness. This is the kind of meal that gets requested again and again, whether you’re feeding family, hosting friends, or just craving something deeply satisfying.

Why You’re Going to Love This Crispy Chicken Mac and Cheese

• Ultra creamy baked mac and cheese with a rich three cheese blend
• Sweet and crispy honey chicken adds texture and bold flavor
• Easy shortcut using InnovAsian Crispy Honey Chicken
• Perfect for weeknight dinners, potlucks, or casual entertaining
• Comfort food that feels elevated without extra effort

Ingredients for Crispy Chicken Mac and Cheese

Creamy Mac and Cheese

Large macaroni, cooked al dente
Half and half, room temperature
Sharp cheddar cheese, shredded
Gouda cheese, freshly grated
Mozzarella cheese, shredded
Unsalted butter
All purpose flour
Garlic, minced
Onion powder
Salt
Black pepper
Nutmeg, freshly grated or powdered

Crispy Honey Chicken

InnovAsian Crispy Honey Chicken

How to Make Crispy Honey Chicken

Arrange the prepared chicken pieces in the air fryer tray or basket. Cook according to the package instructions until golden and crispy.

While the chicken cooks, empty the sweet sauce with honey packet into a microwave safe container. Warm the sauce in 10 second intervals until heated through.

Once the chicken is fully cooked, toss or drizzle with the warm honey sauce until evenly coated. Set aside.

How to Make Creamy Baked Mac and Cheese

Preheat your oven to 375F.

In a large pot over medium heat, melt the butter until it begins to bubble slightly. Whisk in the flour and cook for 1 to 2 minutes to remove the raw flour taste.

Slowly pour in the half and half, whisking constantly to create a smooth sauce. Continue whisking for 3 to 4 minutes until the sauce thickens. Do not allow it to boil.

Season the sauce with garlic, onion powder, salt, pepper, and nutmeg.

Remove from heat and whisk in one cup of the sharp cheddar, all of the gouda, and half of the mozzarella until fully melted and smooth.

Fold in the cooked macaroni until evenly coated. Transfer the mixture to a baking dish and top with the remaining cheeses.

Bake on the middle rack for 15 to 21 minutes, until the cheese is melted, bubbly, and lightly browned. Remove from the oven and let rest for 5 to 10 minutes before assembling.

How to Assemble Crispy Chicken Mac and Cheese

Spoon the baked mac and cheese into serving bowls or keep it family style in the baking dish. Top generously with the crispy honey glazed chicken.

Drizzle with any remaining honey sauce and serve immediately while everything is hot and melty.

Tips for the Best Crispy Chicken Mac and Cheese

• Use freshly grated cheese for the smoothest sauce
• Let the mac and cheese rest before topping to help it set
• Air frying the chicken keeps it extra crispy against the creamy pasta
• Add a pinch of extra black pepper or chili flakes if you like heat

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat, warm in the oven at 350F until heated through, covering loosely with foil to prevent drying out. For quicker reheating, microwave individual portions in short intervals, stirring the mac and cheese as needed. Add a splash of milk or half and half to bring back the creaminess.

Crispy Chicken Mac and Cheese FAQ

Can I make this ahead of time?
Yes. Prepare the mac and cheese up to baking, refrigerate, then bake fresh when ready to serve. Add the chicken just before serving.

Can I use a different chicken flavor?
Absolutely. InnovAsian offers several crispy chicken options that work beautifully with this mac and cheese base.

Is this good for entertaining?
This dish is a guaranteed crowd pleaser and perfect for casual gatherings, game days, or potlucks.

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Crispy Chicken Mac & Cheese

Crispy Chicken Mac and Cheese is what happens when comfort food decides to show off. Creamy, stovetop-to-oven mac and cheese baked until bubbling and golden, then piled high with InnovAsian Crispy Honey Chicken glazed in that sweet, sticky sauce. It’s rich, savory, and just sweet enough to keep every bite exciting. The contrast of ultra-creamy cheese and crunchy chicken makes this feel indulgent yet effortless, the kind of dish you pull out when you want dinner to feel special without spending all day in the kitchen.

Course dinner, lunch, Main Course

Cuisine American, Asian

Keyword crispy chicken, mac and cheese

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Author kingcooks

Ingredients

Creamy Mac & Cheese

• 1 lb large macaroni cooked al dente according to packaging
• 1 quart half and half room temp
• 2 cup sharp cheddar shredded
• 1 cup Gouda cheese freshly grated
• 1 cup mozzarella cheese shredded
• 5 tbsp unsalted butter
• 6 tbsp all purpose flour
• 1 tsp garlic minced
• 1 tsp onion powder
• 1 tsp pepper
• 1 tsp salt
• 1/2 tsp nutmeg freshly grated or powdered

Crispy Honey Chicken

• 1 18 oz box InnovAsian Crispy Honey Chicken

Instructions

Crispy Honey Chicken

• Arrange the prepared chicken pieces in the air fryer tray or basket and follow the cooking instructions included in the packaging.
• While those cook, grab the sweet sauce with honey packet and empty it into a microwave-safe container. Microwave in 10 second intervals until warm.
• Once the chicken is cooked and crispy, dress with the sweet sauce with honey.

Creamy Mac & Cheese

• Preheat oven to 375F.
• In a pot over medium heat, melt the butter. Once bubbling slightly, whisk in the flour and cook for 1-2 minutes.
• Slowly pour in the half-and-half, whisking continuously to create a smooth mixture with no lumps.
• Continue whisking until the sauce thickens, about 3-4 minutes. Do not let it come to a boil, as this may cause it to break and scorch at the bottom of the pan.
• Season with garlic, salt, onion powder, nutmeg and pepper.
• Remove from heat and whisk in one cup of the sharp cheddar, the gouda cheese and half of the mozzarella cheese.
• Fold in the cooked macaroni until combined. Top evenly with the remaining cheeses.
• Place on the middle rack in the preheated oven and cook for 15-21 minutes. Look for the cheese to be melted, browned and bubbling throughout.
• Once cooked, remove from oven and let cool for 5-10 minutes.

Assemble

• Top the cooked Mac and cheese with the crispy sauced honey chicken. Drizzle with any remaining sauce and enjoy!

Get ready to elevate your fried chicken game with this irresistible Lemon Pepper Fried Chicken recipe. Every bite is a journey—a crispy, golden-brown exterior encasing tender, juicy chicken marinated in a tangy, flavor-packed lemon pepper buttermilk blend. The pièce de résistance? A drizzle of whipped lemon pepper hot honey that adds a sweet, zesty heat to every bite.

This recipe is designed to impress, whether you’re cooking for a cozy family dinner or hosting friends who crave bold, unforgettable flavors. Papi’s Lemon Pepper Deluxe Breading brings a vibrant kick, while the homemade hot honey perfectly balances sweet and spicy notes. It’s not just fried chicken—it’s an experience you’ll savor to the very last piece.

Let’s dive into the ultimate recipe that guarantees to turn any meal into an occasion worth celebrating!

Why You’re Going to Love This Recipe

This Lemon Pepper Fried Chicken is everything you want in a comfort food classic with a flavorful twist. Here’s why you’ll savor every bite:

• Bold, Zesty Flavor: Papi’s Lemon Pepper Deluxe Breading delivers a citrusy kick that takes ordinary fried chicken to extraordinary.
• Crispy Perfection: The combination of the marinade and breading creates a golden-brown crust with unbeatable crunch.
• Sweet Heat Finish: Whipped lemon pepper hot honey adds a luxurious balance of sweetness, spice, and zest.

• Versatile Crowd-Pleaser: Perfect for weeknight dinners or special gatherings—this recipe always steals the spotlight.

Ingredients

For the Lemon Pepper Marinade:

• Chicken pieces (thighs, legs, breasts, and wings)
• Buttermilk
• Papi’s Lemon Pepper Deluxe Breading

For the Crispy Breading:

• Papi’s Lemon Pepper Deluxe Breading

For the Lemon Pepper Hot Honey:

• Honey
• Lemon zest
• Fresh cracked black pepper
• Garlic powder
• Onion powder
• Cayenne pepper
• Salt

For Frying:

• Vegetable oil

Instructions

1. Marinate the Chicken: In a large bowl, combine chicken pieces, buttermilk, and Papi’s Lemon Pepper Deluxe Breading. Mix until the chicken is fully coated. Let it marinate for at least 20 minutes or up to 24 hours in the refrigerator.

2. Make the Lemon Pepper Hot Honey: In a stand mixer or bowl, whisk together honey, lemon zest, black pepper, garlic powder, onion powder, cayenne pepper, and salt. Whisk for 8-10 minutes until smooth and light. Set aside.

3. Heat the Oil: In a large pot, heat vegetable oil to 330°F.

4. Coat the Chicken: Dredge the marinated chicken in Papi’s Lemon Pepper Deluxe Breading, ensuring each piece is fully coated. Shake off any excess breading.

5. Fry the Chicken: Fry the chicken in batches, cooking similar pieces together for even cooking:

• Thighs: 14-18 minutes
• Legs: 12-15 minutes
• Breasts and wings: 10-12 minutes

Use a meat thermometer to ensure the internal temperature reaches 165°F in the thickest part of each piece.

6. Drizzle and Serve: Once fried, drizzle the chicken with the whipped lemon pepper hot honey. Serve immediately and enjoy! 

Tips for Success

• Marination Matters: For maximum flavor and tenderness, let the chicken marinate overnight.
• Temperature Control: Use a thermometer to monitor the oil temperature for consistent frying results.
• Hot Honey Pro Tip: Whisking the hot honey thoroughly creates a smooth, luxurious texture that’s perfect for drizzling.

Storage Suggestions

If you have leftovers (though it’s unlikely!), store the fried chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375°F for 10-12 minutes to restore crispiness.

Whether it’s a casual dinner or a weekend indulgence, this Lemon Pepper Fried Chicken will have everyone coming back for seconds. With its bold flavors, irresistible crunch, and sweet-spicy finish, it’s bound to become a favorite in your kitchen!

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Juicy Lemon Pepper Fried Chicken

Crispy, juicy, and packed with zesty flavor, this Lemon Pepper Fried Chicken is a game-changer. Marinated in a tangy buttermilk blend and coated in Papi’s Lemon Pepper Deluxe Breading, each bite delivers bold, vibrant seasoning and perfect crunch. Finished with a drizzle of whipped lemon pepper hot honey, it’s fried chicken like you’ve never had before!

Course chicken, dinner, Main Course

Cuisine American

Keyword fried chicken, hot honey, lemon pepper

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Servings 6 people

Author kingcooks

Ingredients

• Vegetable oil for frying

Lemon Pepper Marinade

• 3-4 lbs bone in chicken pieces thighs legs breast and wings
• 2 1/2 cups buttermilk
• 1/4 cup Papi’s Lemon Pepper Deluxe Breading

Crispy Breading

• 2 cups Papi’s Lemon Pepper Deluxe Breading

Lemon Pepper Hot Honey

• 1 cup honey
• 1 tbsp lemon zest
• 1 tsp black pepper fresh cracked
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp cayenne pepper
• 1/4 tsp salt

Instructions

Lemon Pepper Marinade

• In a large bowl, add all ingredients listed under “Lemon Pepper Marinade” and mix until the chicken pieces are fully coated. Set aside to marinate at least 20 minutes of 24 hours in the fridge.

Lemon Pepper Hot Honey

• In a stand mixer or bowl add all ingredients listed under “Lemon Pepper Hot Honey.” Using the whisk attachment, whisk for 8-10 minutes until the mixture is fully incorporated and gains a smooth and light texture. Set aside.

Assemble

• Heat a large pot of vegetable oil to 330F.
• Working in batches, dredge the marinated chicken pieces in the Papi Cuisine Lemon Pepper Deluxe Breading until each is fully coated. Shake off any excess and gently place into the hot oil.
• I recommend frying like pieces together to assure a proper cook. Fry thighs for 14-18 minutes, legs for 12-15 minutes, breast and wings for 10-12 minutes.
• Use a meat thermometer to ensure the internal temperature reaches 165°F in the thickest part of each piece.
• Once all pieces are cooked, drizzle with the whipped lemon pepper hot honey. Enjoy!

There’s something magical about the combination of crispy fried chicken and buttery biscuits. These Chicken Biscuit take it to the next level with a generous drizzle of whipped honey butter. Whether you’re making these for brunch, lunch, or dinner, the combination of tender chicken, fluffy biscuits, and sweet-savory honey butter will have everyone asking for seconds.

Why You’re Going to Love This Recipe

• Perfect for Comfort Food Cravings: If you’re craving something indulgent and comforting, these chicken biscuits hit the spot. The crispy, golden chicken pairs beautifully with a soft, buttery biscuit, and the whipped honey butter adds an irresistible sweetness.
• Easy to Make Ahead: You can marinate the chicken and prep the honey butter in advance, making this recipe perfect for busy days or weekend gatherings.
• Versatile & Customizable: Use your favorite biscuit recipe or even store-bought ones in a pinch. You can also adjust the spices in the marinade and batter to suit your taste!

How to Make Chicken Biscuits

1. Marinate the Chicken: The secret to juicy, flavorful chicken starts with the marinade. A mix of buttermilk, pickle juice, and a few simple spices infuses the chicken with flavor and keeps it incredibly tender.
2. Whip Up the Honey Butter: This honey butter is a game-changer! Whipped until light and fluffy, it’s the perfect balance of sweet and savory with a touch of garlic and onion.
3. Prepare the Crispy Batter: The combination of flour, cornstarch, and spices gives the chicken its signature crispiness. Each piece is dredged in the mixture, ensuring a crunchy bite in every mouthful.
4. Fry the Chicken: Once the chicken is marinated and coated, fry until golden brown and perfectly crispy. The key is to fry in batches to avoid overcrowding the pot.
5. Assemble the Biscuits (recipe): Start with a toasted biscuit, add a piece of crispy chicken, and slather it with that luscious honey butter. Crown it with the top half of the biscuit, and you’re ready to savor every bite.

Storage and Leftovers

If you have leftovers (though that’s unlikely!), store the chicken and biscuits separately in airtight containers. The chicken will stay crispy if reheated in an oven or air fryer. The whipped honey butter can be stored in the fridge and spread on anything from toast to cornbread for a little extra indulgence!

More Recipes You’ll Love

Looking for more delicious recipes to complement your Chicken Biscuits? Here are some crowd-pleasers that are sure to satisfy:

• Watermelon Lemonade – A refreshing and satisfy beverage that pair fresh watermelon, mint, cucumber and freshly squeezed lemon juice.
• Peaches and Cream Lemonade – Rich and delicious twist that brings together two southern classics.

Enjoy these Chicken Biscuits alongside these delicious recipes for the ultimate comfort food feast!

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Crispy Chicken Biscuit with Whipped Honey Butter

These Chicken Biscuits are everything you love about comfort food—crispy, tender fried chicken hugged by a fluffy, buttery biscuit and topped with a whipped honey butter that’s just the right mix of sweet and savory. The chicken is marinated to perfection and coated in a crispy batter that makes each bite irresistible. Whether for brunch or a satisfying dinner, this recipe is sure to become a family favorite!

Servings 6

Author kingcooks

Ingredients

• 5-6 biscuits
• Vegetable oil for frying

Chicken Marinade

• 3-4 lbs chicken thighs boneless skinless
• 2 cups buttermilk
• 2 tbsp pickle juice
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1 tsp pepper
• 1/2 tsp paprika

Crispy Batter

• 2 cups flour
• 1/2 cup cornstarch
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1 tsp pepper
• 1/2 paprika

Whipped honey butter

• 1 cup honey
• 2 tbsp unsalted butter softened
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp pepper
• 1/2 tsp salt

Instructions

Whipped Honey Butter

• In a bowl or stand mixer, add all the ingredients listed under “Whipped Honey Butter.”
• Start off slow and gradually increase the speed until you reach the highest level.
• Allow to mix for 6-8 minutes on high speed until it turns a light golden color.
• Once achieved, set aside.

Chicken Marinade

• In a large bowl, add all the ingredients listed under “Chicken Marinade.”
• Mix thoroughly and set aside at least 30 minutes to marinate.

Crispy Batter

• In a large bowl add all the ingredients listed under “Crispy Batter.” Whisk until fully incorporated and set aside.

Assemble

• Heat a pot of large pot of oil to 350F.
• Once the chicken is marinaded, working in batches, add to the crispy batter and dredge until each piece is fully coated.
• Transfer to a baking tray for 5-6 minutes to allow the coating to adhere to the chicken.
• Gently add the coated chicken pieces to the hot oil and fry for 6-8 minutes or until golden brown and has an internal temperature of 165F.
• Once cooked, add the chicken to the bottom half of a toasted biscuit (recipe here).
• Then, add a good amount of the whipped honey butter on top. Finally crown with the top toasted half of the biscuit and enjoy!

Ingredients

The ingredients listed for this recipe are really easy to find! In Japanese cooking, the ingredients are usually simple with the method of bringing them together being the difference maker. For this recipe, the star is the potato flour. Fried chicken has got to have a nice crispy and light coating and that’s exactly what the potato flour does! Now if you can’t find potato flour, cornstarch is a great alternative.

The Marinade

In a large bowl, add the chicken pieces, ginger, garlic, rice vinegar (or sake), soy sauce, sesame oil, white pepper and salt. Today, we’re using boneless chicken thighs like most karaage recipes call for. Feel free to use skin-less chicken breast as well. Traditional, the recipe uses sake but today I’m using rice vinegar as a replacement. I’ve found that this blend comes together so well in the end. The flavors work in layers so one is not overpowering the other but working together. It’s amazing! Mix thoroughly, and marinate for at least one hour but no more than 24 hours since some of the ingredients are acidic.

The Dipping Sauce

for the bang bang sauce, in a bowl mix together the mayonnaise and sweet chili sauce. Set aside until ready to serve. Really simple, but it’s mind-blowing! Goes well with pretty much anything that is fried. 

Crispy Coating

After marinating, sprinkle in the potato flour (or cornstarch) a tablespoon at a time until the chicken pieces are coated lightly.

The coating should be a really light batter, mostly dry but not saturated with flour like normal fried chicken.

Tip: if you notice the coating is more on the wet side, add a small amount of potato flour or cornstarch to balance it out. This is the most important step and the secret to making karaage chicken. So take your time to make sure you get the right coating. 

Let’s Get Golden

Today I’m using a small deep fryer and I highly recommend it! Easy clean up and you get that overall crispiness you’d get at a restaurant at home! I’ve also included how to cook the karaage on the stove in the recipe below!

Fill your deep fryer to max line with vegetable oil and get temperature to 300 degrees. Working in batches, add in a few pieces of chicken, being careful not to over crowd the frying basket and fry for 5-7 minutes.

Once all pieces go through the first fry, raise the temperature to 350 and fry for 2-3 minutes or until golden brown.

Using the double fry method allows you to cook the chicken during the first fry at a lower temperature while still remaining juicy. The second fry at a higher temperature is solely meant to get the exterior golden brown and crispy.

Transfer to a cooling rake until you are ready to serve.
Garnish with green onions, lemon wedges and a side of dipping sauce.
There you have it, Karaage (Japanese fried chicken)!

*On Pinterest? Click the pic below to pin!*

See how easy that was?!? Until next time, cook like a king!

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Karaage (Japanese Fried Chicken)

My take on a Japanese classic! Flavorful and juicy bite size pieces of chicken fried golden brown. Served with a simple and amazing dipping sauce.

Course Appetizer

Cuisine Japanese

Keyword Karaage (Japanese fried chicken)

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Marinating time 1 hour hour

Total Time 25 minutes minutes

Servings 4

Author kingcooks

Ingredients

Karaage (Japanese Fried Chicken)

• 2 lbs. boneless chicken thigh cut into 1 inch pieces
• 1 cup potato flour or cornstarch
• 1 tbsp. ginger grated
• 1 tbsp. garlic grated
• 1 tsp. sake or rice vinegar
• 1 tsp. soy sauce
• 1 tsp. sesame oil
• ½ tsp. white pepper
• ¼ tsp. salt
• 2 cups vegetable oil for frying
• 2 lemons cut into wedges

For Garnish

• 1/4 cup cup green onion chopped

Bang Bang Sauce

• ½ cup mayonnaise
• ¾ cup sweet chili sauce

Instructions

Bang Bang Sauce

• In a bowl mix together the mayonnaise and sweet chili sauce. Set aside until ready to serve.

Karaage (Japanese Fried Chicken)

• In a large bowl, add the chicken pieces, ginger, garlic, rice vinegar (or sake), soy sauce, sesame oil, white pepper and salt.
• Mix thoroughly, and marinate for at least one hour but no more than 24 hours since some of the ingredients are acidic.
• After marinating, sprinkle in the potato flour (or cornstarch) a tablespoon at a time until the chicken pieces are coated lightly. The coating should be mostly dry but not saturated with flour like normal fried chicken.
• If using a deep fryer: fill to max line and get temperature to 300 degrees. Working in batches, add in a few pieces of chicken, being careful not to over crowd the frying basket and fry for 5-7 minutes. Once all pieces go through the first fry, raise the temperature to 350 and fry for 2-3 minutes or until golden brown.
• If frying on the stove: add about an inch of oil to a deep frying pan over medium heat. Working in batches, add in a few pieces of chicken, being careful not to over crowd the pan and fry for 5-7 minutes.
• Once all pieces go through the first fry, raise the temperature to high heat and fry for 2-3 minutes or until golden brown.
• Transfer to a cooling rake until you are ready to serve.
• Garnish with green onions, lemon wedges and a side of dipping sauce. 
Enjoy!