Karaage Chicken Japanese Fried Chicken Recipe
Karaage Chicken is a popular 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 soy sauce, ginger,…
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I love making karaage because it’s surprisingly easy and always a crowd-pleaser. The marinade gives the chicken a wonderful savory and slightly tangy taste that makes it stand out from regular fried chicken. I usually double the marinade to have enough for dipping sauce—because why not double down on the deliciousness?
My favorite way to serve karaage is with a side of rice and some fresh shredded cabbage or a simple salad. It’s also great chilled the next day for lunch or packed into a bento box. Whenever I make this, friends and family always ask for seconds, so I make sure to have plenty ready. It’s hands-down one of my go-to recipes when I want something comforting and crunchy that feels a bit special.
Key Ingredients & Substitutions
Chicken thighs: I like using boneless, skin-on thighs because they stay juicy and flavorful. If you prefer leaner meat, chicken breasts work but can dry out faster.
Soy sauce: This gives umami depth to the marinade. Use low-sodium soy sauce if you’re watching salt. Tamari is a good gluten-free alternative.
Sake and mirin: Both add sweetness and complexity. If you don’t have sake, dry white wine or a splash of rice vinegar can work. Mirin can be swapped with a mix of dry sherry plus a little sugar.
Potato starch or cornstarch: Potato starch creates an extra-crispy texture that’s authentic to karaage. Cornstarch works too, but potato starch is my go-to for a lighter, crunchier crust.
Garlic and ginger: Fresh grated versions add a bright, zesty kick. Powdered versions can be used in a pinch, but fresh is best for flavor.
How Do I Get Karaage Chicken Crispy But Juicy Inside?
The secret lies in the marinade and coating. A few tips that help:
- Marinate the chicken at least 30 minutes to let flavors soak in—don’t skip this.
- Use potato starch for the coating—it crisps up better than flour or regular breadcrumbs.
- Shake off excess marinade before coating to avoid sogginess.
- Heat the oil to around 350°F (175°C) before frying; not hot enough means greasy chicken, too hot burns the crust.
- Fry in batches so pieces don’t crowd and lower the oil temperature.
- After frying, place the chicken on a wire rack instead of paper towels to keep the crust crispy.
Following these steps helps achieve that perfect balance of crispy outside and tender, juicy chicken inside every time.
Equipment You’ll Need
- Deep frying pan or deep fryer – perfect for frying chicken evenly and keeping oil temperature steady.
- Thermometer – helps you keep the oil at the right 350°F (175°C) so the chicken cooks perfectly.
- Mixing bowls – for marinating the chicken and tossing it in starch easily.
- Wire rack – lets fried chicken drain without getting soggy, keeping it crispy.
- Kitchen tongs – safe and easy for handling hot chicken pieces in and out of the oil.
Flavor Variations & Add-Ins
- Try chicken wings or drumettes instead of thighs for extra fun finger food that’s crispy and juicy.
- Add a pinch of shichimi togarashi (Japanese 7-spice) to the starch mix for a mild spicy kick.
- Mix grated carrot or finely chopped green onions into the marinade for a subtle veggie boost and sweetness.
- Serve with a side of Japanese mayo or spicy mayo for a creamy, tangy dip that complements the fried chicken well.
How to Make Karaage Chicken Japanese Fried Chicken
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 rice wine)
- 1 tsp grated fresh ginger
- 1 garlic clove, grated
- ½ cup potato starch (or cornstarch)
- Vegetable oil, for deep frying
- Lemon wedges, for serving
- Fresh herbs (like shiso or green onions), chopped for garnish
For The Dipping Sauce (Optional):
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1 small red chili, thinly sliced
- 1 tsp toasted sesame seeds (optional)
How Much Time Will You Need?
This recipe requires about 10 minutes to prep the chicken and marinade, at least 30 minutes to marinate for best flavor, and 10-15 minutes to fry. Overall, plan for around 50 minutes including marinating time.
Step-by-Step Instructions:
1. Make The Marinade and Marinate the Chicken:
In a bowl, mix together soy sauce, sake, mirin, grated fresh ginger, and grated garlic. Add the chicken pieces and toss well so they are fully coated. Cover and refrigerate for at least 30 minutes to let the flavors soak in.
2. Coat The Chicken:
Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Meanwhile, remove the chicken from the marinade, letting any excess drip off. Coat each piece evenly with potato starch or cornstarch for that crispy texture.
3. Fry The Chicken:
Carefully place the chicken pieces in the hot oil in batches so they don’t crowd each other. Fry for 4 to 5 minutes until golden brown and cooked through. Remove and drain on a wire rack or paper towels to get rid of extra oil.
4. Prepare The Dipping Sauce and Serve:
In a small bowl, combine soy sauce, rice vinegar, sugar, thinly sliced red chili, and toasted sesame seeds if using. Serve the hot karaage chicken garnished with fresh herbs and lemon wedges. Dip your chicken in the sauce if you like for an extra zing. Enjoy with steamed rice or your favorite side!
Can I Use Frozen Chicken for Karaage?
Yes, you can use frozen chicken thighs, but be sure to fully thaw them in the refrigerator before marinating. Pat the chicken dry with paper towels to remove excess moisture, which helps the coating stick better and prevents oil splatter when frying.
What Can I Substitute for Potato Starch?
If you don’t have potato starch, cornstarch is a great alternative that still delivers a crispy coating. Tapioca starch can also work well. Avoid using regular flour as it tends to give a heavier, less crisp texture.
How Do I Store and Reheat Leftover Karaage?
Store leftover karaage in an airtight container in the refrigerator for up to 2 days. To reheat, warm the chicken in an oven or toaster oven at 350°F (175°C) for about 10 minutes to preserve its crispiness. Avoid microwaving if possible, as it can make the crust soggy.
Can I Make Karaage Ahead of Time?
Definitely! You can marinate the chicken up to 24 hours ahead for deeper flavor. Fried karaage tastes best fresh but can be reheated as mentioned. Alternatively, fry the chicken and keep it warm in a low oven while finishing all batches.
