Cornflake Karaage Chicken — A Crispy Twist on a Japanese Classic
There are few things more satisfying than biting into perfectly crispy Japanese karaage — juicy on the inside, light and shatter-crisp on the outside.
But this version? It takes that crunch to another level.
A Trip to Barcelona and the Secret Ingredient
I first had this version of karaage at a tiny Japanese spot in Barcelona. We went there five nights in a row just to have acouple fresh roles and of course their chicken karaage, and by the fifth visit, the chef finally shared a few of their secrets.
One of them was using cornflakes instead of the usual potato starch or flour to give his karaage an insanely crisp, airy shell. And once I tried it at home, I realized — this might be the best karaage I’ve ever made.
What Is Karaage?
Karaage (pronounced kah-rah-ah-geh) is Japan’s version of fried chicken — small pieces of marinated chicken (usually thigh) coated in flour or starch and fried until golden.
Unlike American fried chicken, karaage is lighter, seasoned through the meat, and often served with lemon wedges and Japanese mayo.
Traditionally, karaage is made with potato starch or cornstarch, but swapping in crushed corn flakes brings a next-level crispness without losing the signature juicy bite.
The Technique
1. The Marinade
The base of good karaage is the marinade. Soy sauce adds depth, sake helps tenderize, and garlic powder builds aroma. Letting the chicken rest in this mixture allows every piece to absorb flavor all the way through.
2. The Sticky Coating
After marinating, flour and egg white go directly into the same bowl — creating a light, tacky batter that clings perfectly to the chicken. This sticky layer is key to getting the corn flakes to adhere evenly.
3. The Cornflake Crush
You don’t want powdery crumbs — go for a medium crush. The goal is texture: irregular flakes that trap air and crisp up into that signature golden crunch.
4. Frying
Karaage isn’t about high-heat frying. Medium oil temperature (around 340°F / 170°C) ensures the inside stays juicy while the outside turns golden and crisp.
A wire rack finish keeps the coating dry and prevents sogginess.
Tips for Perfect Karaage
Use boneless chicken thighs with skin — the fat keeps the meat juicy.
Let the chicken marinate for at least 30 minutes for the best flavor.
Crush your corn flakes right before coating so they stay crisp.
Don’t overcrowd the pan — it lowers the oil temperature and softens the coating.
For an even lighter crust, double-fry: fry once at medium, rest, then again at a slightly higher temperature.
Cornflake Karaage Chicken Recipe
Ingredients
2 boneless chicken thighs (skin on if possible)
Pinch of salt
Pinch of black pepper
½ tsp garlic powder
1 tbsp sake
1 tbsp soy sauce
4 tbsp flour
1 egg white
4 cups crushed corn flakes
Neutral oil (vegetable or canola) for frying
Flaky salt to finish
Optional: homemade bang bang sauce (see recipe -here-)
Instructions
1️⃣ Marinate the chicken
Cut the chicken thighs into bite-sized pieces. Add salt, pepper, garlic powder, sake, and soy sauce. Mix well and marinate for 30 minutes.
2️⃣ Create the coating
Add the flour and egg white directly into the bowl with the chicken. Mix until the pieces are evenly coated and slightly sticky.
3️⃣ Coat with corn flakes
Crush your corn flakes — not too fine — and press each piece of chicken into the flakes until fully coated. This layer is what gives the karaage that signature crunch.
4️⃣ Fry
Heat oil in a deep pan over medium heat (around 340°F / 170°C). Fry the chicken in batches until golden and cooked through, about 3–4 minutes per side.
5️⃣ Rest & finish
Transfer to a wire rack, sprinkle lightly with salt, and let them rest for a minute before serving.
6️⃣ Serve
Enjoy hot with a side of Japanese mayo, lemon wedges, or my homemade bang bang sauce — a mix of sweet chili sauce and mayo for that spicy-sweet kick.
Serving Ideas
Serve this karaage over rice with pickles, as part of a bento box, or stacked high for game day. It stays crispy for hours, making it perfect for entertaining.
If you love fried chicken, this version will absolutely ruin you for anything less crispy.
And if you’re here just for my bang bang sauce recipe see below!