Karaage Chicken Japanese Fried Chicken Recipe

Karaage Chicken is a popular Japanese fried chicken that's crispy on the outside and juicy on the inside. The chicken pieces are marinated in a mix of soy sauce, garlic,…

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

Save Recipe Print Recipe

Tip: save now, cook later.

Karaage Chicken is a popular Japanese fried chicken that’s crispy on the outside and juicy on the inside. The chicken pieces are marinated in a mix of soy sauce, garlic, and ginger, then lightly coated in potato starch before frying, which gives it a unique crunch and great flavor. This dish is simple but super tasty, and perfect for a snack or a main meal.

I love making karaage chicken because it’s quick to prepare and always a hit with family and friends. One little tip I have is to let the chicken marinate for at least 30 minutes; it really helps the flavors soak in and makes every bite delicious. Plus, frying in smaller batches keeps the chicken extra crispy, which is key to getting that authentic texture!

I usually serve karaage chicken with a wedge of lemon and a side of rice or some fresh salad. Sometimes I even dip it in a little mayo mixed with garlic or spicy sauce, which adds a nice kick. This chicken reminds me of enjoying casual meals with friends, sharing plates and laughing over great food that doesn’t feel fancy but tastes wonderful every time.

Key Ingredients & Substitutions

Chicken thighs: I recommend boneless chicken thighs because they stay juicy and tender when fried. You can use chicken breast if you prefer leaner meat, but it might be less tender.

Soy sauce: This adds salty and umami flavor. If you want a gluten-free option, use tamari instead.

Sake & Mirin: These add sweetness and depth. If you don’t have sake, dry white wine or water can work. For mirin, a mix of sugar and rice vinegar is an okay substitute.

Potato starch: This is key for a crispy coating. Cornstarch works too but potato starch gives a lighter, crunchier texture.

Garlic and ginger: Fresh is best to give a bright, aromatic flavor to the marinade. Powdered forms can be used in a pinch but fresh tastes better.

How Do You Get the Perfect Crispy Texture on Karaage Chicken?

The secret is in the coating and frying process:

• Marinate the chicken so it absorbs all the flavors—at least 30 minutes is great.
• Use potato starch for coating—it crisps up better than flour.
• Don’t overcrowd the oil when frying; cook in batches to keep the temperature steady and avoid soggy chicken.
• Fry at medium-high heat (around 350°F/175°C) so the coating crisps quickly without burning.
• Drain fried pieces on paper towels to absorb extra oil, keeping the chicken crisp.

With these simple tips, you’ll get crispy, juicy chicken every time!

Equipment You’ll Need

• Deep frying pan or deep fryer – for frying chicken evenly and safely at the right temperature.
• Cooking thermometer – helps you keep the oil at 350°F so the chicken crisps perfectly without burning.
• Mixing bowls – for marinating the chicken and coating it with starch easily.
• Slotted spoon or spider strainer – to lift out the fried chicken while leaving oil behind.
• Paper towels – to drain excess oil and keep the karaage crispy.

Flavor Variations & Add-Ins

• Use chicken breast instead of thighs for a leaner option, though thighs stay juicier.
• Add a pinch of shichimi togarashi (Japanese seven-spice) to the coating for a spicy kick.
• Mix in finely chopped green onions or parsley into the marinade for extra freshness.
• Try dipping the finished chicken in Japanese mayo mixed with a little Sriracha for a creamy, spicy dip.

How to Make Karaage Chicken Japanese Fried Chicken

Ingredients You’ll Need:

For the Chicken:

• 1 lb (450g) boneless chicken thighs, cut into bite-sized pieces
• 2 tbsp soy sauce
• 1 tbsp sake (Japanese rice wine)
• 1 tbsp mirin
• 1 tsp sugar
• 2 cloves garlic, grated or finely minced
• 1 tsp fresh ginger, grated
• ½ cup potato starch (or cornstarch as a substitute)
• Vegetable oil, for deep frying

For Garnish:

• 2 green onions, thinly sliced
• Sesame seeds
• Fresh herbs like parsley or mitsuba (optional)
• Lime or lemon wedges for serving

For the Dipping Sauce:

• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar or honey
• 1 small red chili, thinly sliced
• 1 tsp toasted sesame seeds
• 1 green onion, finely chopped

How Much Time Will You Need?

This Karaage Chicken recipe takes about 10 minutes to prepare, 30 minutes to marinate, and 10–15 minutes to fry in batches. So plan for roughly 50–55 minutes total from start to finish, including marinating time.

Step-by-Step Instructions:

1. Marinate the Chicken:

In a medium bowl, mix soy sauce, sake, mirin, sugar, grated garlic, and grated ginger until the sugar dissolves. Add the chicken pieces, toss well to coat evenly, cover, and refrigerate for at least 30 minutes (or up to 2 hours for more flavor).

2. Prepare the Dipping Sauce:

While the chicken marinates, combine soy sauce, rice vinegar, sugar (or honey), sliced chili, toasted sesame seeds, and chopped green onion in a small bowl. Set aside for serving.

3. Fry the Chicken:

Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Place potato starch in a shallow dish. Remove the chicken from the marinade and dredge each piece lightly but evenly in the starch, shaking off excess.

Fry the chicken in small batches, avoiding overcrowding, for about 4–5 minutes until golden brown and cooked through. Turn occasionally for even cooking. Remove with a slotted spoon and drain on a paper towel-lined plate.

Repeat until all the chicken is fried.

4. Serve and Garnish:

Arrange the fried chicken on a serving plate. Sprinkle with sliced green onions, sesame seeds, and fresh herbs if you like. Add lime or lemon wedges on the side to squeeze over the chicken.

Serve hot with the prepared dipping sauce. Enjoy your crispy, juicy, and flavorful Karaage Chicken!

Can I Use Frozen Chicken for Karaage?

Yes! Just make sure to fully thaw the chicken in the fridge overnight before marinating. Pat the pieces dry with paper towels to prevent excess moisture, which can affect the crispiness.

Can I Substitute Potato Starch with Cornstarch?

Definitely. Cornstarch is a good substitute if you don’t have potato starch. Potato starch tends to give a lighter, crunchier coating, but cornstarch will still deliver crispy results.

How Should I Store Leftover Karaage Chicken?

Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in an oven or toaster oven at 350°F (175°C) for a few minutes to help keep the coating crispy.

Can I Prepare Karaage Chicken Ahead of Time?

You can marinate the chicken a few hours ahead or the day before for deeper flavor. It’s best to fry it fresh, but if needed, cook the chicken and re-crisp it in a hot oven before serving.