Chicken Karaage Recipe | Crispy Japanese Fried Chicken
Learn how to make crispy chicken karaage with this easy Japanese fried chicken recipe. Juicy, flavorful, and perfect for dinner or appetizers!
Equipment
- Mixing bowls
- Knife and cutting board
- Wire rack
- Deep frying pan or pot
- Tongs
Ingredients
- 1 lb boneless chicken thighs, cut into bite‑sized pieces
- 3 tbsp soy sauce
- 2 tbsp sake (or dry white wine)
- 1 tbsp grated ginger
- 2 garlic cloves, minced
- ½ cup potato starch (or cornstarch)
- Neutral oil for frying (canola or vegetable)
- Lemon wedges, for serving
- Japanese mayonnaise (optional)
Instructions
- Prepare Chicken: Cut chicken thighs into bite‑sized pieces.
- Make Marinade: Mix soy sauce, sake, ginger, and garlic in a bowl. Add chicken and marinate for 30–60 minutes.
- Coat Chicken: Drain excess marinade. Dredge chicken pieces in potato starch until evenly coated.
- Heat Oil: Heat oil to 340°F (170°C).
- First Fry: Fry chicken in batches for 3–4 minutes until lightly golden. Remove and rest.
- Second Fry: Increase oil to 360°F (180°C). Fry chicken again for 1–2 minutes until crisp and golden brown.
- Drain: Place chicken on a wire rack to keep coating crisp.
- Serve: Garnish with lemon wedges or serve with Japanese mayonnaise.
Notes
- Chicken thighs are preferred for juiciness, but breast meat can be used.
- Double frying ensures maximum crispiness.
- Don’t overcrowd the pan—fry in batches to maintain oil temperature.
- Karaage pairs beautifully with rice, pickles, or beer.
- For a lighter version, bake at 400°F (200°C) until golden, though texture will differ.