Japanese Fried Chicken (Karaage)

I love how karaage yields juicy, flavorful bites of marinated chicken with a perfectly crisp, golden exterior—it’s one of my favorite Japanese comfort foods.

Why You’ll Love This Recipe

I appreciate that the chicken is marinated in soy sauce, sake, ginger, and garlic, giving it deep umami notes. The light starch‑flour coating crisps beautifully without feeling heavy, and bite‑sized pieces make it great for snacking, packing, or serving at gatherings.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 500 g boneless, skinless chicken thighs, cut into bite‑sized pieces

• 2 tbsp soy sauce

• 2 tbsp sake

• 1 tbsp grated ginger

• 2 cloves garlic, minced

• 1 tbsp sesame oil

• ¼ cup potato starch (or cornstarch)

• ¼ cup all‑purpose flour

• Vegetable oil, for frying

• Lemon wedges, for serving

• Optional: Japanese mayo for dipping

directions

1. I mix soy sauce, sake, ginger, garlic, and sesame oil in a medium bowl to create the marinade.

2. I add the chicken pieces, toss to coat, then cover and refrigerate for 30 minutes up to 4 hours.

3. I combine potato starch and flour in a separate bowl.

4. I heat vegetable oil to 170 °C (340 °F) in a deep pan or wok.

5. I remove chicken from the marinade, coat each piece in the starch‑flour mix, and shake off any excess.

6. I fry the chicken in batches for 4–5 minutes until golden and crispy, being careful not to overcrowd the pan.

7. I drain the pieces on paper towels or a wire rack, then serve immediately with lemon wedges and optional Japanese mayo.

Servings and timing

This recipe yields about 4 servings.

• Prep time: 10 minutes + marinating time

• Marinating time: 30 minutes to 4 hours

• Cook time: 15 minutes

• Total time: Around 55 minutes (including the minimum marinating period)

Variations

• Shio Karaage: I swap out soy sauce for salt and sake for a simpler, delicate flavor.

• Zangi (Hokkaido style): I add extra garlic and a touch of red pepper for a spicier kick.

• Tatsutaage: I use only potato starch and sometimes mirin for a lighter crunch and subtle sweetness.

• Tebasaki: I make it with chicken wings instead of thigh pieces, often glazing them afterward.

• Tofu or Mushroom Karaage: I replace chicken with tofu or mushrooms, keeping the marinade and frying method the same.

storage/reheating

• Refrigeration: I store leftover karaage in an airtight container for up to 3 days.

• Freezing: I freeze pieces in a single layer on a baking sheet, then transfer to a freezer bag. They keep for up to 1 month.

• Reheating: I reheat in an oven or air fryer at 180 °C (350 °F) for 5–10 minutes to preserve crispiness. I avoid microwaving since it makes the coating soggy.

FAQs

What cut of chicken is best for karaage?

I find boneless, skinless chicken thighs ideal—they stay moist and flavorful. White meat can work, but it tends to dry out faster.

Can I use only potato starch, skipping flour?

Absolutely. Using just potato starch creates a lighter, extra-crispy crust, similar to tatsutaage.

How long should I marinate the chicken?

I recommend at least 30 minutes for good flavor. If I have time, I let it sit up to 4 hours for deeper umami development.

Can I bake karaage instead of frying?

You can bake or air-fry at 200 °C (400 °F) for about 15–18 minutes, flipping halfway through. It won’t get quite as crispy but is lighter.

Is it safe to reuse frying oil?

Yes, I strain and store it once cooled, then refrigerate. I reuse it a few times but discard if it darkens, smokes, or smells off.

Conclusion

I adore karaage for its crispy-crunchy exterior, juicy interior, and bold umami flavor from the marinade. It’s versatile for meals, snacks, or entertaining, and with simple tweaks, you can enjoy different styles. Try it once, and I’m confident it’ll become a favorite in your recipe rotation too.