Karaage Chicken Japanese Fried Chicken Recipe

Karaage Chicken is Japanese fried chicken that’s crispy on the outside, juicy and tender on the inside. It's made by marinating bite-sized pieces of chicken in a mix of soy…

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

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Karaage Chicken is Japanese fried chicken that’s crispy on the outside, juicy and tender on the inside. It’s made by marinating bite-sized pieces of chicken in a mix of soy sauce, ginger, and garlic before coating them in potato starch and frying them up until golden brown. The result is this super tasty and crunchy chicken that’s packed with flavor and perfect as a snack or part of a meal.

I love making karaage at home because it’s quick and comes together easily with simple ingredients. One thing I always do is marinate the chicken for at least 30 minutes to really let the flavors seep in—that little extra step makes a big difference. Plus, using potato starch instead of regular flour gives the chicken an incredible crispiness that just can’t be beat.

My favorite way to enjoy karaage is hot and fresh with a squeeze of lemon and a side of mayo for dipping. It’s a perfect party food or lunchbox treat that always disappears fast whenever I make it. If you’ve never tried Japanese fried chicken before, this recipe is the one to start with because it’s comforting, easy, and totally addictive!

Key Ingredients & Substitutions

Chicken Thighs: Using boneless, skin-on chicken thighs keeps the meat juicy and flavorful. If unavailable, chicken breast works but can be less tender.

Potato Starch: This is key for crispy coating. You can swap it with cornstarch, but potato starch gives a lighter crunch.

Soy Sauce, Sake & Mirin: These add umami and slight sweetness to the marinade. If you don’t have sake or mirin, dry sherry or a mix of white wine and a pinch of sugar can work.

Fresh Ginger & Garlic: Fresh grated ingredients give strong flavor and aroma. Avoid pre-minced versions for the best taste.

How Do You Get Perfectly Crispy Karaage Every Time?

Here’s how to nail the signature crisp of karaage:

• Marinate chicken for 30-60 minutes to let flavors soak in.
• Pat chicken dry lightly so the starch sticks better but the meat isn’t wet.
• Use potato starch for that light, crunchy coat.
• Fry in hot oil at 170°C (340°F)—too low makes soggy fried chicken; too high burns the coating.
• Fry small batches to avoid crowding, which cools the oil and reduces crispiness.
• Cook 4-5 minutes, turning once, until golden brown.
• Drain on paper towels to remove excess oil before serving.

Equipment You’ll Need

• Deep frying pan or pot – perfect for evenly frying chicken in hot oil without splashing.
• Cooking thermometer – helps you keep the oil at the ideal 170°C (340°F) for crispy, not greasy chicken.
• Mixing bowls – great for marinating the chicken and coating it with starch easily.
• Slotted spoon or spider strainer – lifts the fried chicken out while draining excess oil.
• Paper towels – essential for draining the fried chicken and keeping it crisp.

Flavor Variations & Add-Ins

• Try chicken wings instead of thighs for a fun finger-food option with extra crispy skin.
• Add a pinch of shichimi togarashi (Japanese seven-spice) to the marinade for a subtle spicy kick.
• Include finely chopped green onions or chives in the marinade for fresh, mild onion flavor.
• Serve with a side of Japanese pickles or shredded cabbage to balance the richness.

Karaage Chicken Japanese Fried Chicken Recipe

Ingredients You’ll Need:

For The Chicken:

• 500g 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 sugar
• 1 inch piece of fresh ginger, grated
• 2 cloves garlic, grated
• 1/2 tsp salt
• Freshly ground black pepper, to taste
• 1/2 cup potato starch (or cornstarch)
• Vegetable oil, for deep frying

For Garnish:

• Fresh red chili, thinly sliced (optional)
• Fresh herbs (such as mitsuba or parsley)
• Lemon or lime wedges, for serving

For The Optional Dipping Sauce:

• 3 tbsp rice vinegar
• 2 tbsp soy sauce
• 1 tbsp sugar
• 1 tsp sesame oil
• 1 small red chili, finely sliced
• 1 tsp grated ginger

How Much Time Will You Need?

This recipe takes about 10 minutes to prepare and 15 minutes to cook. Plus, add at least 30 minutes for marinating the chicken so it gets full of flavor. Altogether, expect about 45-60 minutes from start to finish.

Step-by-Step Instructions:

1. Make the Marinade and Marinate the Chicken:

In a bowl, mix soy sauce, sake, mirin, sugar, grated ginger, grated garlic, salt, and pepper until well combined. Add your chicken pieces and stir so they are fully coated. Cover and put the bowl in the fridge for at least 30 minutes, or up to 1 hour to let the flavors soak in.

2. Prepare the Dipping Sauce (Optional):

While the chicken marinates, whisk together rice vinegar, soy sauce, sugar, sesame oil, sliced chili, and grated ginger in a small bowl. Set this aside for serving.

3. Heat the Oil and Coat the Chicken:

Pour vegetable oil into a deep frying pan or pot, enough for deep-frying. Heat it to 170°C (340°F). Spread the potato starch in a shallow dish. Take chicken out of the marinade and let the excess drip off, then toss each piece in the potato starch to coat evenly.

4. Fry the Chicken:

Carefully place the chicken pieces into the hot oil in batches. Avoid crowding so the oil temperature stays steady. Fry for about 4-5 minutes, turning the pieces halfway through, until they are golden brown and crispy.

5. Drain and Serve:

Use a slotted spoon to remove the chicken and place it on paper towels to drain off any extra oil. Arrange on a serving plate, sprinkle with sliced red chili and fresh herbs if you like.

6. Enjoy!

Serve the karaage hot, with lemon or lime wedges to squeeze over, and the dipping sauce on the side for extra flavor. Perfect for sharing or as a delicious snack!

Can I Use Frozen Chicken for This Recipe?

Yes, you can! Just make sure to fully thaw the chicken in the refrigerator overnight and pat it dry before marinating to avoid excess moisture, which can affect the crispiness.

What Can I Substitute for Potato Starch?

Cornstarch is a good alternative if you don’t have potato starch. It will still give a nice crispy coating, though potato starch tends to produce a lighter crunch.

Can I Make Karaage Ahead of Time?

Definitely! Marinate the chicken and keep it covered in the fridge for up to 24 hours. For best crispiness, fry the chicken fresh when you’re ready to eat.

How Should I Store Leftovers?

Store leftover karaage in an airtight container in the fridge for up to 2 days. Reheat in an oven or air fryer to help maintain its crispiness instead of using the microwave.