Discover the ultimate karaage recipe—crispy, juicy Japanese fried chicken made easy. Follow our step-by-step guide for an irresistible, flavor-packed meal!
Karaage
Difficulty: ★★★☆☆2
servings30
minutes10
minutesKaraage Ingredients
1 boneless chicken thigh (approx. 250g / 8–9 oz)
Substitute: Chicken breast if thigh isn’t available, but thigh is juicier.Marinade (A)
1 tablespoon soy sauce
1 tablespoon sake
Substitute: Dry sherry or white wine.
1/2 teaspoon grated ginger
Substitute: 1/4 teaspoon ground ginger, though fresh is more aromatic.
1/2 teaspoon grated garlic
Substitute: 1/4 teaspoon garlic powder (taste will differ).
A pinch of black pepperCoating
All-purpose flour (about 3 tablespoons)
Potato starch (katakuriko) (about 3 tablespoons)
Substitute: Cornstarch in a pinch.
Vegetable oil for frying (enough to fill pan ~2cm deep)
Lemon wedges (optional garnish)
Directions
- Prep the Chicken
Trim off excess fat from the chicken thigh.
Cut into larger bite-size pieces (around 3–4 cm / 1.5 inches square).Tip: Smaller pieces tend to dry out, so aim for ~20–30g each to keep them juicy.
Ensure uniform size so they cook evenly. - Marinate (A)
In a bowl, combine 1 tablespoon soy sauce, 1 tablespoon sake, 1/2 tsp grated ginger, 1/2 tsp grated garlic, and a pinch of pepper.
Add chicken and massage gently until the marinade is mostly absorbed. Let stand for 15 minutes to infuse flavor.Why sake? It helps tenderize the meat and evaporates quickly, contributing to a crispy exterior.
Why ginger & garlic? They mask any poultry aroma and add a zesty, appetizing fragrance. - Combine Flours & Coat
In a shallow tray (or mixing bowl), blend 3 tablespoons flour and 3 tablespoons potato starch.Alternatively: You can use a plastic bag for easy, mess-free coating.
Drain excess marinade from the chicken, then place pieces into the flour mixture.
Toss to coat thoroughly. Shake off excess flour—too much coating can result in a heavy texture. - Fry the Chicken
In a frying pan, add enough oil to about 2 cm (3/4 inch) depth, then preheat to 170°C (around 340°F).Oil Test: Dip a wooden chopstick or skewer; if small bubbles form quickly, it’s ready.
Gently slide in the chicken pieces. Fry for 2–3 minutes on one side until lightly golden underneath.
Flip with tongs or chopsticks and fry another 2–3 minutes until golden.
Remove onto a rack or paper towels to drain.
If you’d like extra crispness, briefly raise the oil to 180°C (355°F) and give the chicken a second quick fry (about 30–60 seconds). - Serve
Plate the chicken while hot, alongside lemon wedges.
Optionally add shredded cabbage, tomato slices, or your favorite dipping sauce (tonkatsu sauce, mayo, or even a soy-vinegar mix).
Enjoy the crunchy exterior and juicy interior!
Notes
- Tips & Points
Flour + Potato Starch Blend Using both flours yields a crisp yet lightly airy coating that stays crunchy longer.
Marinade Variations Add chili flakes for a spicy kick, or a bit of honey for subtle sweetness.
Double Fry Method For an even crispier finish, do a quick second fry at higher temperature.
Oil Depth About 2 cm of oil in a pan is enough for shallow-frying, making it easier than deep-frying.
Serving Ideas Drizzle with tonkatsu sauce or serve with Japanese mayo and shredded cabbage—classic pairings in Japanese cuisine.