Name: Japanese Fried Chicken (Karaage) Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 6 h 25 min
Cuisine: Japanese
Ingredients: 2 lb chicken thighs (skin-on, de-boned, and cut into 1 inch pieces); 2 ¾ fl oz soy sauce; 1 fl oz sake; 8 g fresh grated ginger; 10 g grated garlic; ⅓ fl oz mirin; 200 g potato starch (or cornstarch); Vegetable oil (for deep frying, about 1 ½ inches in a pot); Lemon wedges; Japanese mayonnaise (Kewpie brand recommended); Shichimi Togarashi (optional, for an extra kick)

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If you have ever craved a dish that is crispy on the outside, juicy and tender on the inside, and bursting with umami flavor, then this Japanese Fried Chicken (Karaage) Recipe is your new best friend. This classic Japanese comfort food dazzles with simplicity yet delivers such a satisfying crunch and depth of flavor thanks to its perfectly balanced marinade, light coating, and perfectly fried bite-sized pieces. Whether you are cooking for a crowd or a cozy night in, karaage is a must-try dish that never fails to impress.

Ingredients You’ll Need

The image shows a clear glass rectangular container filled with raw pinkish meat pieces soaked in a dark brown sauce, placed on a white marbled surface. To the right of the container, there are three small white glass bowls lined vertically, each holding different ingredients: the top bowl has a dark liquid, the middle bowl has a yellowish paste, and the bottom bowl is empty or clear. The overall scene is bright with a clean and minimal look. photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this Japanese Fried Chicken (Karaage) Recipe plays a vital role, bringing layers of flavor, texture, and the authentic character that defines this dish. The ingredients are straightforward and easy to find, yet each one is essential to achieving that iconic crispy coating and tender, flavorful chicken inside.

Chicken thighs (2 lb, skin-on, de-boned, cut into 1-inch pieces): The skin keeps the chicken moist and helps create that irresistible crispiness when fried.
Soy sauce (2 ¾ fl oz): Adds salty, savory depth and helps tenderize the chicken during marination.
Sake (1 fl oz): Brings a subtle sweetness and aids in softening the meat.
Fresh grated ginger (8 g): Offers a warm spice that cuts through the richness and brightens the dish.
Grated garlic (10 g): Provides savory pungency that infuses the marinade with classic Japanese flavors.
Mirin (⅓ fl oz): A sweet cooking rice wine that balances the salty soy sauce perfectly.
Vegetable oil: Essential for frying the chicken to golden perfection with a light, non-greasy finish.
Potato starch (200 g) or cornstarch: Coats the chicken to create that signature crispy, craggy crust that holds all the flavor.
Lemon wedges: Adds a fresh, zesty contrast when served alongside the rich fried chicken.
Japanese mayonnaise (Kewpie brand): Creamy and slightly tangy, it’s the perfect dip that complements the karaage beautifully.
Shichimi Togarashi: Optional Japanese seven-spice blend to sprinkle on top for an exciting kick.

How to Make Japanese Fried Chicken (Karaage) Recipe

Step 1: Preparing the Chicken

Start by removing the bones from your chicken thighs and cutting them into bite-sized 1-inch pieces. Using chicken thighs with skin on gives you that fantastic juicy interior and helps develop a crisp skin once fried, which is integral to the experience of perfect karaage.

Step 2: Creating the Marinade

In a bowl, combine soy sauce, sake, freshly grated ginger, grated garlic, and mirin. This combination creates a marinade rich in umami, slight sweetness, and aromatic spice that penetrates the chicken deeply for mouthwatering flavor in every bite.

Step 3: Marinating the Chicken

Transfer your chicken pieces to a sealable container, preferably glass with a rubber seal, then pour the marinade over the chicken. Give it a good stir to ensure every piece is nicely coated. Seal the container and refrigerate for at least 6 hours. Around the 4-hour mark, open it up and stir once more to redistribute the marinade and promote even flavor absorption.

Step 4: Preparing for Frying

When your chicken has marinated thoroughly, set up your frying station. Pour about 1 ½ inches of vegetable oil into a heavy-bottomed pot and heat it to 375 °F (190 °C). Meanwhile, pour the potato starch into a shallow bowl. The potato starch creates the iconic crispy crust that distinguishes karaage from other fried chicken recipes, delivering a unique crackly texture you’ll love.

Step 5: Coating the Chicken

Lightly coat each piece of marinated chicken in the potato starch, making sure each piece is evenly covered but not overly floury. If needed, replenish the starch in your bowl to keep the coating fresh and light. This step ensures the chicken crisps up beautifully and locks in juiciness inside.

Step 6: Frying the Chicken

Gently lower the coated chicken pieces into the hot oil one at a time, taking care not to overcrowd the pot to maintain even frying temperatures. Cook each piece for about 3 to 5 minutes, or until they turn a perfect golden brown. This process seals the chicken’s juices inside while giving you that addictive crunch on the outside.

Step 7: Draining the Oil

Once fried, transfer the chicken to a cooling rack or paper towels to drain any excess oil. This step keeps your karaage crisp instead of soggy and ensures it stays light and delicious. Trust me, the crunchy texture will have your whole kitchen smelling amazing.

Step 8: Final Touches and Serving

Serve the karaage warm with freshly cut lemon wedges, a dollop of creamy Japanese mayonnaise (Kewpie brand works best), and a sprinkle of Shichimi Togarashi for a spicy, flavorful punch. This combination is classic and offers an irresistible sweet, tangy, and spicy balance that keeps you reaching for more.

How to Serve Japanese Fried Chicken (Karaage) Recipe

The image shows many small pieces of fried chicken with a rough, crispy coating that is light brown with patches of white flour visible. The pieces are irregular in shape and size, lying scattered on a metal cooling rack. The metal bars of the rack are thin and silver, creating a grid pattern beneath the chicken pieces. The background has a white marbled texture that contrasts with the warm tones of the fried chicken. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Simple garnishes like lemon wedges add a bright acidity that cuts through the oiliness, while a drizzle or side of Kewpie mayonnaise lends a smooth, tangy contrast. For those who love a bit of heat, a sprinkle of Shichimi Togarashi, the Japanese seven-spice, adds layers of warmth and complexity that elevate the flavors beautifully.

Side Dishes

Japanese Fried Chicken (Karaage) pairs wonderfully with fluffy steamed rice, a crunchy cabbage salad dressed with sesame, or even pickled vegetables that provide tang and texture contrast. For a heartier meal, serve it alongside miso soup or a simple noodle salad for a complete, satisfying Japanese-inspired feast that everyone will love.

Creative Ways to Present

Try serving karaage on skewers for an easy party snack or lunchbox addition. Alternatively, create a karaage bento box including rice, pickles, and veggies for a portable, delicious meal. You can also pile your karaage atop a bowl of cold udon noodles with a drizzle of soy-sesame dressing for a dynamic twist that blends textures and flavors.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers, store the karaage in an airtight container in the refrigerator for up to 2 days. To preserve the texture as much as possible, a cooling rack lined with paper towels inside the container works wonders to absorb moisture and keep the coating crisp.

Freezing

Japanese Fried Chicken (Karaage) Recipe also freezes well. Before freezing, arrange the fully cooled pieces on a baking sheet lined with parchment to freeze individually, then transfer to a freezer bag. This method prevents the pieces from sticking together and makes reheating easier. Frozen karaage will keep well for up to a month.

Reheating

For the crispiest results, reheat karaage in a preheated oven at 375 °F (190 °C) on a wire rack set over a baking tray for about 10-15 minutes. This method gently warms the chicken through without soggying the crust. Avoid microwaving if possible, as it can turn the once-crispy coating limp.

FAQs

What cut of chicken is best for karaage?

Chicken thighs are ideal due to their higher fat content and tender texture, which stay juicy and flavorful after frying. Skin-on thighs help achieve that perfect crispy skin that makes karaage so special.

Can I use cornstarch instead of potato starch?

Yes, cornstarch is a fine substitute and will also give you a crispy coating, though potato starch tends to yield a slightly lighter, crunchier texture closer to authentic karaage.

How long should I marinate the chicken?

At least 6 hours is recommended for the flavors to fully penetrate and tenderize the chicken. You can also marinate overnight for even more depth, just be sure to stir the chicken halfway through for even absorption.

What oil is best for frying karaage?

Vegetable oil or any neutral oil with a high smoke point like canola or peanut oil works great. These oils ensure a clean, crispy fry without imparting strong flavors that might compete with the marinade.

Can I make karaage ahead of time for a party?

Absolutely! Karaage is fantastic for entertaining. You can marinate the chicken the day before, fry it just before serving, or prepare and freeze ahead and reheat as guests arrive. It’s a total crowd-pleaser.

Final Thoughts

You absolutely have to try this Japanese Fried Chicken (Karaage) Recipe if you love a crunchy, juicy bite packed with rich, savory flavor. It’s straightforward to make, totally satisfying, and perfect for sharing with friends and family. Once you get the hang of it, karaage will quickly become your go-to dish whether for weeknight dinners or special occasions. Trust me, your taste buds will thank you!