Karaage Chicken is a delicious Japanese fried chicken that’s crispy on the outside and juicy on the inside. It’s made by marinating bite-sized pieces of chicken in a simple mix of soy sauce, ginger, and garlic, then coating them lightly in potato starch before frying. The result is a flavorful crunchy chicken that’s perfect for snacking or a meal.
I love making karaage because it’s so simple but tastes like you put in so much effort. The ginger and garlic in the marinade give it a nice zing, and the potato starch coating makes it extra crispy without being greasy. Whenever I make it, my kitchen smells amazing, and everyone always asks for seconds.
One of my favorite ways to eat karaage chicken is with a squeeze of fresh lemon and a side of steamed rice or shredded cabbage. It’s also great as a snack to carry with you for lunch or picnic days. This recipe really brings a tasty bit of Japan to my kitchen, and I hope you enjoy it just as much as I do!
Key Ingredients & Substitutions
- Chicken thighs
- I prefer boneless, skin-on thighs because they stay juicy and have good flavor. You can use chicken breast if you want a leaner option, but thighs give the best taste.
- Marinade (soy sauce, sake, mirin, ginger, garlic)
- Soy sauce is the salty backbone here. If you don’t have sake, dry sherry or white wine works. Mirin adds sweetness; substitute with a mix of sugar and a little rice vinegar if needed. Fresh ginger and garlic bring bright flavor, so fresh is best.
- Potato starch
- It creates a light, crispy coating. You can swap cornstarch if that’s what you have, but potato starch gives the crispiest result.
- Vegetable oil
- Use a neutral oil with a high smoke point like canola or sunflower for frying.
How Do You Get Karaage Chicken Crispy But Not Greasy?
Crispiness is key to great karaage, and it depends on your frying technique:
- Marinate: Allow the chicken to soak up flavors but don’t marinate too long (1 hour max) to keep texture good.
- Drain well: Let excess marinade drip off before coating to avoid soggy coating.
- Double fry: Fry the chicken first at a lower temperature to cook through, then again at higher heat to get that crisp crunch.
- Don’t overcrowd: Fry in batches to keep oil temperature steady and avoid steaming the chicken.
- Drain properly: After frying, place chicken on paper towels to absorb any excess oil immediately.
Following these steps, your karaage will come out crunchy, juicy, and perfectly satisfying every time!
Equipment You’ll Need
- Deep frying pan or pot – gives you enough space for frying chicken pieces evenly and safely.
- Cooking thermometer – helps keep oil at the right temperature for crispy, not greasy, chicken.
- Mixing bowls – for marinating the chicken and mixing the dipping sauce easily.
- Wire rack or paper towels – lets fried chicken drain excess oil so it stays crispy.
- Tongs or slotted spoon – helps you handle hot chicken safely and drain oil well.
Flavor Variations & Add-Ins
- Use chicken breast for a leaner option; it’s less juicy but still tasty when marinated well.
- Add a pinch of shichimi togarashi (Japanese spice mix) to the coating for a gentle spicy kick.
- Mix in finely chopped green onions or shredded cabbage as a fresh side to balance the fried chicken’s richness.
- Try dipping in a mayo and Sriracha mix instead of soy sauce for a creamy, spicy flavor twist.
Karaage Chicken Japanese Fried Chicken Recipe
Ingredients You’ll Need:
For the Chicken:
- 1 lb (450g) boneless chicken thighs, cut into bite-sized pieces
- 2 tbsp soy sauce
- 1 tbsp sake (Japanese rice wine)
- 1 tbsp mirin (sweet cooking rice wine)
- 1 tsp sugar
- 1 inch fresh ginger, finely grated
- 2 cloves garlic, minced
- ½ cup potato starch (or cornstarch)
- Vegetable oil, for deep frying
- Lemon wedges, for serving
- Chopped green onions or shiso leaves, for garnish (optional)
- Toasted sesame seeds, for garnish (optional)
For the Dipping Sauce (Optional):
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 small red chili, thinly sliced
- 1 tsp sugar
- 1 tsp minced garlic
- 1 tsp finely chopped fresh ginger
Time You’ll Need
This recipe takes about 15 minutes to prepare the marinade and chicken, plus at least 30 minutes to marinate (1 hour is best). Frying the chicken will take around 15 minutes, including the double-fry step. Overall, budget about 1 hour to 1 hour 15 minutes for the whole process.
Step-by-Step Instructions:
1. Marinate the Chicken
In a bowl, combine soy sauce, sake, mirin, sugar, grated ginger, and minced garlic to make the marinade. Add the chicken pieces and coat them evenly. Cover and refrigerate for at least 30 minutes, ideally 1 hour, so the flavors soak in well.
2. Prepare the Dipping Sauce
In a separate small bowl, mix the dipping sauce ingredients until the sugar dissolves. Set aside for serving.
3. First Fry
Heat vegetable oil in a deep pan or fryer to 340°F (170°C). Remove chicken from marinade, letting excess drip off, then coat each piece with potato starch. Fry the chicken in batches for about 4–5 minutes until golden but not fully crisp. Drain on paper towels.
4. Second Fry for Crispy Finish
Raise oil temperature to 375°F (190°C). Return the chicken back to the oil for 1–2 minutes to get it extra crispy. Drain well on paper towels.
5. Serve
Transfer the fried chicken to a serving plate. Sprinkle with toasted sesame seeds and chopped green onions or shiso leaves if you like. Serve hot with lemon wedges and the dipping sauce on the side.
Enjoy your crunchy, juicy, and flavorful Karaage Chicken – a perfect savory treat with a refreshing lemon squeeze and tasty sauce to dip!
Can I Use Frozen Chicken for Karaage?
Yes, you can! Just make sure to fully thaw the chicken in the fridge overnight before marinating. Pat it dry well to remove excess moisture for the best crispy coating.
What If I Don’t Have Potato Starch?
Cornstarch is a great substitute and will still give you a crispy crust. Tapioca starch works too! Just avoid regular flour, as it won’t provide the same light crunch.
Can I Make Karaage Ahead of Time?
Absolutely! After frying, let the chicken cool completely and store in an airtight container in the fridge for up to 2 days. Reheat in a hot oven or air fryer to keep it crispy.
How Do I Keep the Fried Chicken Crispy?
Double frying at different temperatures is key! Fry first at a lower temperature to cook through, then again at a higher temperature to crisp up the outside. Also, drain excess oil on paper towels right after frying.