Description
Crispy, juicy Japanese Fried Chicken (Karaage) marinated in soy, garlic, and ginger, then double-fried for shatteringly crunchy bites. Perfect for weeknights, parties, or whenever the fried chicken craving hits.
Ingredients
1½ lb (680 g) boneless, skin-on chicken thighs, cut into 1½-inch pieces — juicy base for karaage
3 tbsp soy sauce — deep savory flavor
2 tbsp sake (or dry white wine) — tenderizes and adds subtle sweetness
1 tbsp mirin (optional) — gentle sweetness and shine
1 tbsp freshly grated ginger — bright, zesty aroma
2 large garlic cloves, grated — savory backbone
1 tsp sugar — balances saltiness
1 tsp toasted sesame oil (optional) — nutty aroma
1 cup (120 g) potato starch (or ¾ cup/90 g potato starch + ¼ cup/30 g cornstarch) — ultra-crisp coating
1½–2 quarts (1.4–1.9 L) neutral oil (canola or peanut) — for deep frying
1 lemon, cut into wedges — fresh finish
2 tbsp Japanese mayo (optional) — dipping
1 tsp shichimi togarashi (optional) — gentle heat
2 scallions, thinly sliced (optional) — fresh garnish
Instructions
1. Whisk soy sauce, sake, mirin, ginger, garlic, sugar, and sesame oil in a medium bowl.
2. Add chicken; toss to coat. Cover and marinate 30 minutes (up to 12 hours for deeper flavor).
3. Heat 1½–2 quarts oil in a heavy pot to 340°F (171°C). Set a wire rack over a sheet tray.
4. Lift chicken from marinade (let excess drip). Dredge each piece in potato starch, shaking off extra.
5. Fry in batches without crowding, 3–4 minutes, until pale golden and the thickest piece reaches 165°F (74°C). Drain on rack 2 minutes.
6. Increase oil to 375°F (190°C). Return chicken for a quick second fry, 45–60 seconds, until deep golden and ultra-crisp.
7. Drain, rest 2 minutes, then serve hot with lemon wedges, Japanese mayo, shichimi togarashi, and scallions. Great over rice with a squeeze of lemon.
Notes
Air Fryer: Spray coated chicken with oil. Cook at 400°F (205°C) for 12–14 minutes, shaking halfway; air-fry in a single layer.
Oven: Place on a rack over a sheet pan; bake at 450°F (230°C) 15–18 minutes, turning once. Broil 1–2 minutes for extra color.
Gluten-Free: Use tamari instead of soy sauce and stick with potato starch.
Make-Ahead: Marinate up to 24 hours. After dredging, pieces can rest on a rack up to 30 minutes before frying.
Oil Tips: Keep temp steady; too cool = greasy. Strain cooled oil through a fine mesh and reuse 1–2 times for savory frying.
Serving Ideas: Rice bowls, bento, or sliders with cabbage and mayo. Works beautifully for a Japanese dinner spread.
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- Prep Time: 20 minutes (plus 30 minutes marinating)
- Cook Time: 15 minutes
- Category: Dinner
- Method: Deep Frying
- Cuisine: Japanese
Nutrition
- Serving Size: about 6–8 pieces (≈170 g cooked)
- Calories: 480
- Sugar: 2 g
- Sodium: 980 mg
- Fat: 26 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 0 g
- Protein: 32 g
- Cholesterol: 135 mg
Keywords: Japanese Fried Chicken (Karaage), asian foods, easy japanese recipes, japanese dishes, japanese food recipes, japanese dinner, karaage, crispy chicken, weeknight dinner