Karaage Chicken Japanese Fried Chicken Recipe

Karaage Chicken is a delicious Japanese fried chicken that’s crispy on the outside and juicy on the inside. It’s marinated in soy sauce, garlic, and ginger, which gives it a…

By Stella • October 9, 2025 • Reading time: 6 min

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Karaage Chicken is a delicious Japanese fried chicken that’s crispy on the outside and juicy on the inside. It’s marinated in soy sauce, garlic, and ginger, which gives it a wonderful flavor that’s both simple and full of punch. The coating is light and crunchy, making every bite a perfect mix of texture and taste.

I love making karaage because it’s easy to prepare but feels special enough for any meal. Marinating the chicken for just the right amount of time really makes a difference, and I always make sure to pat the chicken dry before frying to get that extra crispiness. It’s the kind of dish everyone ends up grabbing seconds of, which is always a good sign!

My favorite way to serve karaage is with a little wedge of lemon on the side and some steamed rice. It’s great for lunch boxes or as a snack with friends. Sometimes we dip it in a simple mayo or a bit of spicy sauce, but honestly, it tastes amazing even on its own. Karaage Chicken has a way of bringing everyone to the table with smiles—comfort food in the best way.

Key Ingredients & Substitutions

Chicken Thighs: I recommend boneless thigh meat for juiciness and tender texture. Chicken breasts can work, but they tend to be drier after frying.

Marinade (Soy Sauce, Sake, Mirin, Ginger, Garlic): These add a great depth of flavor. If you don’t have sake or mirin, try dry white wine or a pinch of sugar with rice vinegar as a substitute.

Potato Starch: This is key for that light, crispy coating. Cornstarch also works, but potato starch gives slightly better crunchiness. Avoid using regular flour for the best texture.

Lemon or Lime: Serve with citrus wedges to add a refreshing, zesty contrast to the richness of fried chicken. I always squeeze lemon right before eating.

How Do You Get Perfect Crispy Yet Juicy Karaage Chicken?

Here’s how to nail that crispy coating and juicy chicken inside:

• Marinate chicken for at least 30 minutes—this lets flavors soak in and tenderizes the meat.
• Pat chicken pieces dry before coating. Excess moisture stops the coating from sticking well.
• Use potato starch for the coating; it fries up crispier than flour.
• Fry in batches so oil temperature stays steady around 350°F (175°C). Crowding lowers temperature, making chicken greasy.
• Fry for 4-5 minutes until golden and cooked through. Turn pieces occasionally for even color.
• Drain on paper towels to remove excess oil and keep crispiness.

With these tips, your karaage will have a crunchy outside and juicy bite every time.

Equipment You’ll Need

• Deep frying pan or pot – big enough for oil and to fry chicken pieces without crowding.
• Thermometer – helps you keep the oil at the right 350°F for perfect frying.
• Mixing bowls – for marinating chicken and coating it before frying.
• Slotted spoon or spider strainer – to safely remove chicken from hot oil and drain excess oil.
• Paper towels – to drain fried chicken and keep it crispy.

Flavor Variations & Add-Ins

• Use chicken wings instead of thighs for extra crispy skin and fun finger food.
• Add a pinch of shichimi togarashi (Japanese spice blend) to the coating for a spicy kick.
• Mix in some finely grated carrot or daikon in the marinade for subtle sweetness and moisture.
• Try dipping the fried chicken in a mix of mayo and a little sriracha for a creamy spicy sauce.

How to Make Karaage Chicken Japanese Fried Chicken?

Ingredients You’ll Need:

For The Chicken and Marinade:

• 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 clove garlic, grated or finely minced

For Frying and Garnish:

• ½ cup potato starch (or cornstarch)
• Vegetable oil, for deep frying
• 2 green onions, thinly sliced
• 1 small red chili, finely chopped (optional, for garnish)
• Lemon or lime wedges, for serving

How Much Time Will You Need?

This recipe takes about 10 minutes to prepare the marinade and chicken, plus at least 30 minutes of marinating time (longer for better flavor). Frying takes about 10 minutes. In total, expect around 50 minutes from start to finish.

Step-by-Step Instructions:

1. Make the Marinade and Marinate the Chicken:

In a bowl, whisk together soy sauce, sake, mirin, grated ginger, and garlic. Add the bite-sized chicken pieces, making sure each one is well coated. Cover the bowl and refrigerate the chicken for at least 30 minutes to let the flavors soak in.

2. Prepare for Frying:

Heat the vegetable oil in a deep pan or pot to 350°F (175°C). While the oil heats, remove the chicken pieces from the marinade one by one, shaking off any extra liquid. Lightly coat each piece in potato starch so they will fry up crispy.

3. Fry the Chicken:

Carefully drop the coated chicken pieces into the hot oil in batches; avoid overcrowding so the temperature stays steady. Fry for 4 to 5 minutes until the chicken turns golden brown and is cooked through, turning occasionally for even crisping. Use a slotted spoon to remove the chicken and place on paper towels to drain.

4. Serve and Garnish:

Transfer the fried chicken to a serving plate. Sprinkle with sliced green onions and chopped red chili for a pop of color and flavor. Serve hot with lemon or lime wedges to squeeze over the top for a fresh citrus zing.

Can I Use Frozen Chicken for Karaage?

Yes, but make sure to fully thaw the chicken in the refrigerator overnight before marinating. Pat it dry well to remove extra moisture so the coating sticks better and stays crispy when fried.

What Can I Use If I Don’t Have Potato Starch?

Cornstarch is a great substitute and will still give you a crispy coating. Avoid using regular flour, as it tends to be less crispy and heavier for karaage.

How Should I Store Leftover Karaage Chicken?

Cool the chicken completely, then store in an airtight container in the fridge for up to 2 days. Reheat in a hot oven or skillet to help retain crispiness instead of microwaving.

Can I Make Karaage Chicken Ahead of Time?

Absolutely! Marinate the chicken and coat it with starch ahead of time, then refrigerate. Fry just before serving for the best texture and flavor.