Name: Japanese Fried Chicken (Karaage)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 1 lb boneless chicken thighs (skin-on preferred), cut into bite-sized pieces; 2 tablespoons soy sauce; 1 tablespoon sake (or dry white wine); 1 tablespoon mirin; 1 teaspoon grated fresh ginger; 1 clove garlic, minced; 1/2 cup potato starch (or cornstarch as a substitute); Vegetable oil for deep frying; Lemon wedges; Japanese mayo (like Kewpie); Shredded cabbage or steamed rice

Description

Crispy, juicy, and full of flavor—this authentic karaage recipe brings Japanese fried chicken straight to your kitchen.

Ingredients

For the Marinade:

1 lb boneless chicken thighs (skin-on preferred), cut into bite-sized pieces

2 tablespoons soy sauce

1 tablespoon sake (or dry white wine)

1 tablespoon mirin

1 teaspoon grated fresh ginger

1 clove garlic, minced

For Frying:

1/2 cup potato starch (or cornstarch as a substitute)

Vegetable oil for deep frying

For Serving (optional):

Lemon wedges

Japanese mayo (like Kewpie)

Shredded cabbage or steamed rice

Cook Mode Prevent your screen from going dark

Instructions

Marinate chicken pieces in soy sauce, sake, mirin, ginger, and garlic for 30 minutes to 1 hour.

Heat oil in a deep pan or fryer to 350°F (175°C).

Dredge each chicken piece in potato starch, shaking off excess.

Fry in batches for 4–5 minutes, turning halfway through until golden brown and crispy.

Drain on a wire rack or paper towels. For extra crispiness, do a second fry at 375°F (190°C) for 30–60 seconds.

Serve hot with lemon wedges and optional mayo or rice.

Notes

Potato starch creates the best crispy texture, but cornstarch works in a pinch.

Double-frying improves crunch and keeps chicken juicy.

Can be made ahead and reheated in an air fryer or oven.

Also delicious cold in bento boxes.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Appetizer, Main Course
Method: Deep-Fried
Cuisine: Japanese