Japanese Fried Chicken (Karaage)

Why You’ll Love This Recipe

I love Karaage because it’s the perfect balance of simplicity and flavor. The marinade infuses the chicken with savory, slightly tangy notes, while the potato starch creates an ultra-light, crispy coating that doesn’t feel heavy. It’s also a dish that works beautifully for parties, weeknight dinners, or even tucked into a bento box. I like how it pairs well with rice, salad, or even a cold beer—it’s just that versatile.

Ingredients

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

• Boneless, skin-on chicken thighs (preferred for juiciness)

• Soy sauce

• Sake or dry white wine

• Mirin

• Fresh ginger

• Garlic

• Potato starch or cornstarch

• Salt and pepper

• Oil for deep frying

• Lemon wedges (optional, for serving)

Directions

1. I start by cutting the chicken thighs into bite-sized pieces and placing them in a bowl.

2. I make the marinade by mixing soy sauce, sake, mirin, grated ginger, and minced garlic.

3. I pour the marinade over the chicken, mix it well, and let it sit for at least 30 minutes—or up to 2 hours in the fridge.

4. After marinating, I drain the chicken and lightly pat it dry with paper towels.

5. I coat each piece evenly in potato starch, shaking off the excess.

6. I heat oil in a deep pan or pot to 350°F (175°C), then fry the chicken in small batches for 4–5 minutes until golden and crisp.

7. I let the fried chicken rest on a wire rack or paper towel to drain excess oil.

8. I serve it hot, often with lemon wedges on the side for a bright, citrusy finish.

Servings and timing

This recipe makes about 4 servings. It takes around 45 minutes total—15 minutes for prep (plus marinade time) and 30 minutes to cook.

Variations

Sometimes I use chicken breast if I’m aiming for a leaner version, though I prefer thighs for their juiciness. I’ve also added a bit of chili paste to the marinade for a spicy twist. For a gluten-free option, I use tamari instead of soy sauce and double-check all ingredients. Karaage can also be served with Japanese mayo, shredded cabbage, or drizzled with a little tonkatsu sauce for extra flavor.

storage/reheating

I store leftover karaage in an airtight container in the fridge for up to 3 days. To reheat, I use an oven or air fryer at 350°F for 10 minutes to bring back that crispy texture. I avoid microwaving since it tends to make the coating soggy.

FAQs

What’s the difference between karaage and other fried chicken?

Karaage is marinated before frying, and the coating is typically lighter—made with potato starch instead of flour. I find it has a more delicate crunch and a distinct umami flavor from the marinade.

Can I bake or air fry karaage?

Yes, I’ve baked karaage at 400°F (200°C) for 20–25 minutes, flipping halfway through. It’s not as crispy as deep-fried, but still tasty. Air frying gives better crispness—I spray lightly with oil and air fry at 380°F for about 12–15 minutes.

Do I need potato starch, or can I use cornstarch?

Potato starch gives a better texture, but I’ve used cornstarch in a pinch. The coating turns out slightly different—less airy—but still delicious.

Can I marinate the chicken overnight?

Yes, but I keep it under 12 hours so the texture doesn’t get too soft. I find 1–2 hours gives the best flavor without over-tenderizing.

What can I serve with karaage?

I usually serve it with steamed rice, shredded cabbage, and miso soup. It also works great in rice bowls, sliders, or even lettuce wraps for something lighter.

Conclusion

Japanese Fried Chicken (Karaage) is a dish I always come back to when I want something comforting, flavorful, and satisfying. The crispy coating, juicy chicken, and bold marinade make it a standout whether I’m making dinner for the family or cooking for a crowd. Once I learned how easy it is to make at home, it quickly became a staple in my kitchen.