Karaage (Japanese Fried Chicken)
Karaage (Japanese Fried Chicken) is a popular fried chicken dish from Japan. It is loved for its juicy meat and crispy coating. Karaage is made with small pieces of chicken. These pieces are marinated, coated in starch, and then deep-fried. You can enjoy Karaage as a snack, side dish, or even as a meal with rice.
The word “Karaage” refers to a Japanese cooking method of lightly coating bite-sized pieces of meat (often chicken) in flour or potato starch and deep-frying them. In Japan, it usually refers to bite-sized fried chicken. But it can also mean other fried foods, like fish or vegetables. Karaage has become one of Japan’s favourite comfort foods.
Simple, Flavourful Marinade
One reason Karaage tastes so good is the marinade. The chicken is soaked in soy sauce, garlic, ginger, and sometimes sake or mirin. This gives the meat a deep, savoury flavour. The marinade also keeps the chicken tender and juicy inside.
The Secret is Potato Starch
Another secret to Karaage is the coating. Instead of flour, Karaage is coated in potato starch. Potato starch makes the outside light and extra crispy. When you bite into it, you get a perfect crunch and juicy chicken inside.
Many cooks fry Karaage twice. The first fry cooks the chicken through. Then the chicken rests for a few minutes. Next, it is fried again at a higher temperature. This second fry makes the coating extra crunchy and keeps it crispy longer.
How to Serve Karaage
Karaage is usually served hot. A squeeze of fresh lemon adds a nice tangy flavour. Many people dip it in Japanese mayonnaise, too. Karaage is great on its own or served with rice, shredded cabbage, or a fresh salad. It is also popular in lunch boxes (bento). Karaage is a favourite dish at parties and gatherings. Many families also make Karaage at home for dinner or picnics.
Easy to Make at Home
You don’t need special tools to make Karaage at home. All you need is good chicken, fresh oil, and simple seasonings. Marinate the chicken, coat it in starch, and fry it in hot oil. Anyone can do it with a little practice.
A Dish Everyone Loves
Japanese Karaage is loved by people of all ages. Kids enjoy its mild, tasty flavour. Adults love its crispy texture and juicy bite. It is simple but so delicious. No wonder Karaage is one of Japan’s best-loved fried foods!
If you have never made Karaage before, try it soon. You will taste the difference in the marinade and crispy coating. Serve it fresh and hot for the best flavour. Once you try homemade Karaage, you may never want plain fried chicken again!
Karaage (Japanese Fried Chicken)
Ingredients
For the Chicken marinade:
- 500 g boneless skin or chicken thighs, Chicken thighs are best for juicy karaage!
- 1 tsp garlic finely grated
- 1 tsp ginger finely grated
- 11/2 tbsp Japanese soy sauce
- 1 tbsp mirin optional, for mild sweetness
- 1 tsp sake or dry white wine / dry sherry (optional)
- ½ teaspoon sugar optional
For Coating & Frying:
- ½ cup potato starch or all-purpose flour optional — but potato starch gives that signature crispness
- ½ cup cornstarch
- Neutral oil for deep frying vegetable, canola, or peanut oil
- Lemon wedges and mayonnaise for serving
Instructions
- Cut chicken thighs into bite-sized pieces (~1.5–2 inches).
- In a bowl, combine soy sauce, sake, mirin, ginger, garlic, and sugar.
- Add chicken and mix well. Cover and marinate for 30 minutes to 1 hour (not too long or it can get too salty).
- Mix cornstarch and potato starch/all-purpose flour in a shallow bowl.
- Remove chicken from the marinade, letting excess drip off.
- Coat each piece evenly in the starch mixture, pressing lightly so the starch sticks. For extra crunch, double coat: lightly dip in starch again just before frying.
- Heat oil in a deep pan to 180°C.
- Fry chicken in batches so you don’t overcrowd the pot. Fry in batches for 4–5 minutes, turning occasionally, until golden and cooked through.
- Note: Shake off any excess starch before frying so the coating stays light and doesn’t clump.
- For best crispness, double-fry: Increase oil temperature to 190°C and fry the chicken again for 30–60 seconds until deep golden and extra crispy.
- Drain on a wire rack or paper towels.
- Serve hot with lemon wedges and Japanese mayo if you like!
Notes
Frequently Asked Questions
Karaage is marinated in soy sauce, sake, garlic, and ginger, then coated in potato starch for a light, ultra-crispy texture — unlike Western fried chicken, which often uses a flour-based batter or breadcrumb coating.
Potato starch makes the coating lighter and crispier. It creates that signature airy crunch Karaage is known for. Use all-purpose flour if you can’t find potato starch.
Yes, but thighs are juicier and more flavourful. If you use breast meat, be careful not to overcook it — fry it for slightly less time.
It’s optional but highly recommended! The double-fry method (fry once, rest, then fry again briefly) makes the chicken extra crispy and helps keep it crisp longer.
Yes — you won’t get the same crunch, but it works! Lightly spray the coated chicken with oil and bake at 200°C (400°F) or air fry at 180°C (360°F) for about 15–20 minutes, flipping halfway through.
Store cooled Karaage in an airtight container in the fridge for up to 2–3 days. Reheat in an oven or air fryer to bring back crispiness — microwaving will make it soggy.
It’s delicious with a squeeze of fresh lemon and a side of Japanese mayo. Some people enjoy it with spicy mayo, ponzu sauce, or a drizzle of tonkatsu sauce, too.
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