Karaage (Japanese Fried Chicken)
Japanese Karaage is juicy, bite-sized fried chicken marinated in soy sauce, garlic, and ginger, then coated in potato starch for a crispy finish. It’s best served hot with a squeeze of lemon and a side of Japanese mayo.
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
The authentic coating for Japanese Karaage is potato starch (katakuriko) — this is what gives Karaage its signature light, crisp, and slightly craggy texture.
In Japan, cooks usually skip flour entirely and coat the marinated chicken pieces only in potato starch. You can also use a mix of potato starch and cornstarch, but pure potato starch is the traditional and most authentic choice for true Japanese-style Karaage. Both ways taste great — try both and see which you like best!
Don’t overcrowd the oil, fry in batches so the temperature stays steady.
Double fry: This is the secret to that signature crunchy texture. Double-frying is optional, but it gives that extra crunch you get in restaurants.
Pairings: Karaage is delicious with rice, shredded cabbage, or tucked into bento boxes.