I still remember the first time my kids tried karaage — they were immediately hooked, and it’s been a favorite ever since. This crispy Japanese fried chicken is something we crave often, and it always brings back cherished memories of our family trip to Japan. But don’t worry, you don’t need to hop on a plane to enjoy karaage . With this simple recipe, you can whip up this tasty treat right at home.
With just a few basic ingredients and some easy steps, you’ll have a dish that’s crunchy on the outside and juicy on the inside. If you’re looking for more fun breakfast ideas, check out our crescent roll breakfast recipes to spice up your morning routine.
Why you’ll love this recipe
Not only is karaage incredibly flavorful, but it also comes together quickly with minimal fuss. Perfect for busy weeknights or a weekend treat, this dish will become a staple in your family’s meal rotation. It’s versatile, crowd-pleasing, and pairs wonderfully with a variety of sides.
Ingredients
- 1½ lb boneless, skin-on chicken thighs
- ½ tsp Diamond Crystal kosher salt
- ⅛ tsp freshly ground black pepper
- ½ tsp ginger (grated, with juice)
- 1 clove garlic
- ½–1 Tbsp soy sauce
- ½ Tbsp sake
- ½ tsp toasted sesame oil
- 3–4 cups neutral oil
- 2 Tbsp potato starch or cornstarch
- 2 Tbsp all-purpose flour
- Lemon wedges (optional)
- Japanese Kewpie mayonnaise (optional)
- Shichimi togarashi (optional)
Step-by-step instructions
- Start by cutting 1½ lb boneless, skin-on chicken thighs into 2-inch pieces. Season with ½ tsp Diamond Crystal kosher salt and ⅛ tsp freshly ground black pepper.
- In a large bowl, grate ½ tsp ginger and mince or press 1 clove of garlic. Add them to the bowl.
- Pour ½–1 Tbsp soy sauce, ½ Tbsp sake, and ½ tsp toasted sesame oil into the bowl, then whisk to combine.
- Toss the chicken in the marinade, mixing well with your hands. Cover and let it marinate in the fridge for 30 minutes.
- Pour 3–4 cups neutral oil into a heavy-bottomed pot, heating it to 325ºF (160ºC) over medium-low heat.
- Prepare separate piles of 2 Tbsp all-purpose flour and 2 Tbsp potato starch or cornstarch. Lightly coat each piece of marinated chicken in flour, shaking off the excess.
- Dredge the chicken in potato starch, dusting off the excess, and place in a separate tray.
- Ensure the oil has reached 325ºF (160ºC). Gently add 3 to 5 chicken pieces to the hot oil, deep-frying for 90 seconds until a light golden color. Transfer the chicken to a wire rack to drain.
- Raise the oil temperature to 350ºF (180ºC), and fry the rested chicken again for 45 seconds until golden brown and crispy. Drain on the wire rack.
- Serve hot with lemon wedges and a dipping plate of Japanese Kewpie mayonnaise. Add shichimi togarashi to the mayo if desired.
Recipe tips & variations
You can adjust the seasoning to suit your taste. If you like it a little spicier, add more black pepper or a pinch of cayenne. For a citrusy twist, squeeze some lemon over the top just before serving.
For a gluten-free version, substitute the all-purpose flour with rice flour — it gives the chicken an extra crispy texture!
Storage & reheating
Let any leftovers cool completely before transferring them to an airtight container. They will keep in the refrigerator for up to 3 days and in the freezer for up to a month. To reheat, preheat your oven to 375°F (190°C) and bake until the chicken is heated through and crispy again.
FAQs
Can I use chicken breast instead of thighs?
Sure, but keep in mind that chicken thighs are juicier and have more flavor, which is why they’re traditionally used for karaage . If using chicken breasts, be careful not to overcook them.
Do I have to use Kewpie mayonnaise?
Not necessarily, but Kewpie mayonnaise has a richer, tangier flavor than regular mayo, adding an authentic taste to your dish.
What can I serve with karaage?
Karaage pairs wonderfully with steamed rice, miso soup, or a side of pickled vegetables. You can also serve it with a simple cabbage salad for some crunch.
Recipes you may like
If you loved this karaage , you might want to try our delicious breakfast potatoes recipe , or indulge in a fun breakfast pizza recipe for a creative morning treat!
Print
Karaage: A Delicious Taste of Japan Right From Your Kitchen
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free Option
Description
A simple and delicious recipe for Japanese karaage, crispy fried chicken that’s perfect for family meals.
Ingredients
- 1 1/2 lb boneless, skin-on chicken thighs
- 1/2 tsp Diamond Crystal kosher salt
- 1/8 tsp freshly ground black pepper
- 1/2 tsp ginger (grated, with juice)
- 1 clove garlic
- 1/2–1 Tbsp soy sauce
- 1/2 Tbsp sake
- 1/2 tsp toasted sesame oil
- 3–4 cups neutral oil
- 2 Tbsp potato starch or cornstarch
- 2 Tbsp all-purpose flour
- Lemon wedges (optional)
- Japanese Kewpie mayonnaise (optional)
- Shichimi togarashi (optional)
Instructions
- Start by cutting 1½ lb boneless, skin-on chicken thighs into 2-inch pieces. Season with ½ tsp Diamond Crystal kosher salt and ⅛ tsp freshly ground black pepper.
- In a large bowl, grate ½ tsp ginger and mince or press 1 clove of garlic. Add them to the bowl.
- Pour ½–1 Tbsp soy sauce, ½ Tbsp sake, and ½ tsp toasted sesame oil into the bowl, then whisk to combine.
- Toss the chicken in the marinade, mixing well with your hands. Cover and let it marinate in the fridge for 30 minutes.
- Pour 3–4 cups neutral oil into a heavy-bottomed pot, heating it to 325ºF (160ºC) over medium-low heat.
- Prepare separate piles of 2 Tbsp all-purpose flour and 2 Tbsp potato starch or cornstarch. Lightly coat each piece of marinated chicken in flour, shaking off the excess.
- Dredge the chicken in potato starch, dusting off the excess, and place in a separate tray.
- Ensure the oil has reached 325ºF (160ºC). Gently add 3 to 5 chicken pieces to the hot oil, deep-frying for 90 seconds until a light golden color. Transfer the chicken to a wire rack to drain.
- Raise the oil temperature to 350ºF (180ºC), and fry the rested chicken again for 45 seconds until golden brown and crispy. Drain on the wire rack.
- Serve hot with lemon wedges and a dipping plate of Japanese Kewpie mayonnaise. Add shichimi togarashi to the mayo if desired.
Notes
- You can adjust the seasoning to suit your taste. If you like it a little spicier, add more black pepper or a pinch of cayenne.
- For a gluten-free version, substitute the all-purpose flour with rice flour — it gives the chicken an extra crispy texture!
- Let any leftovers cool completely before transferring them to an airtight container. They will keep in the refrigerator for up to 3 days and in the freezer for up to a month.
- To reheat, preheat your oven to 375°F (190°C) and bake until the chicken is heated through and crispy again.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Main Dish
- Method: Fry
- Cuisine: Japanese
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 0g
- Sodium: 555mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 90mg