I perfected my Chicken Karaage with one unexpected trick that turned a simple recipe into something you won’t want to miss.

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I fell in love with Chicken Karaage the first time I bit into one of these extra crispy pieces. Deep fried till perfection, the crust sings when you break it and the meat stays unbelievably juicy, with savory notes from soy sauce and a cheeky hit of garlic.

If you’ve never tried this, it’s your sign to make it at home this week, and honestly make extra cause you’ll be reaching for more seconds before the plates hit the table. I keep picturing them piled in a Karaage Chicken Rice Bowl, steam rising and everyone digging in, and already planning round two.

Ingredients

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chicken thighs: Rich in protein and iron, juicy and forgiving, adds savory umami, higher fat
Soy sauce: Salty umami booster, small antioxidants, brings savory depth and slight sweetness
Sake or dry sherry: Adds subtle sweet acidity and aroma, helps tenderize the chicken
Mirin: Sweet rice wine, adds glossy sweetness and balances salt, optional but recommended
Garlic: Sharp, aromatic, small amount boosts savory flavor, provides some vitamin C
Ginger: Bright, slightly spicy, aids digestion, lifts flavors and cuts richness
Potato starch (katakuriko): Creates super crispy coating, gluten free crisp, mainly carbohydrate for crunch
Lemon wedges: Adds sharp acidic zip, cuts oiliness and refreshes each bite
Kewpie mayo: Rich, tangy, a little goes a long way, adds creamy umami

Ingredient Quantities

1 1/2 lbs boneless skinless chicken thighs, trimmed and cut into 1 to 1 1/2 inch bite sized pieces

2 tbsp soy sauce (shoyu)

2 tbsp sake or dry sherry

1 tbsp mirin optional but recommended

1 clove garlic, grated or finely minced

1 tsp fresh ginger, grated

1 tsp sugar (optional)

1/2 tsp salt

1/4 tsp black pepper

1 tsp sesame oil (optional)

1/2 cup potato starch (katakuriko) plus 2 tbsp all purpose flour for coating

Vegetable or neutral oil for deep frying, about 2 cups

Lemon wedges and Japanese mayo (Kewpie) for serving, optional

How to Make this

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1. Trim and cut 1 1/2 lbs boneless skinless chicken thighs into 1 to 1 1/2 inch bite sized pieces, pat them dry with paper towels so the marinade and coating stick better.

2. Make the marinade: mix 2 tbsp soy sauce, 2 tbsp sake or dry sherry, 1 tbsp mirin (optional but recommended), 1 clove garlic grated, 1 tsp fresh grated ginger, 1 tsp sugar (optional), 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp sesame oil (optional).

3. Toss chicken in the marinade until well coated, cover and refrigerate at least 30 minutes up to 2 hours (don’t go way longer or the texture can get mushy).

4. When ready, drain the chicken and pat again briefly so pieces are damp not dripping, then mix 1/2 cup potato starch (katakuriko) with 2 tbsp all purpose flour in a bowl and toss the chicken to coat, shake off excess.

5. Heat about 2 cups vegetable or neutral oil in a heavy pot to 165C / 330F for the first fry; if you don’t have a thermometer drop a bit of coating in oil, it should bubble steadily and rise slowly.

6. Fry the chicken in small batches so you don’t overcrowd the pot, about 3 to 4 minutes per batch until cooked through and lightly golden, keep the oil around 160–165C while cooking. Remove to a wire rack or paper towel lined tray.

7. Raise the oil temp to 190C / 375F for a quick second fry, then fry each batch 1 to 2 minutes until extra deep golden and super crispy, this double fry is the trick for that crackly exterior.

8. Drain briefly on paper towels or a rack, sprinkle a tiny pinch of salt while hot, rest a minute so juices settle — they’ll stay juicy inside.

9. Serve hot with lemon wedges and Japanese mayo (Kewpie) if you like, and if you need to keep them crisp hold in a low oven or re-crisp leftovers in an air fryer or oven rather than microwave.

Equipment Needed

1. Chef’s knife and cutting board, for trimming and cutting the thighs into bite sized pieces
2. Mixing bowls (at least 2), one for the marinade and one for the starch/flour coating
3. Measuring spoons and measuring cup, to keep the soy, sake, starch etc accurate
4. Paper towels, to pat the chicken dry and to drain briefly after frying
5. Heavy-bottomed pot or a deep fryer with enough capacity for about 2 cups oil
6. Candy or deep-fry thermometer, to keep oil at ~165C and then 190C
7. Tongs or long chopsticks, to add, turn and remove chicken safely from hot oil
8. Wire rack with a baking sheet underneath or a paper towel lined tray, to drain and keep pieces crisp

FAQ

Q: Can I use chicken breast instead of thighs?

A: Yes, you can, but thighs stay juicier and more forgiving. If you use breast, cut into smaller pieces, marinate a bit less and watch the cook time so it doesnt dry out.

Q: How long should I marinate the chicken?

A: Minimum 15 to 30 minutes for good flavor, 30 to 60 minutes is ideal. You can do up to 4 hours in the fridge; avoid overnight marinating or the texture can get a little mushy.

Q: Can I swap potato starch for cornstarch or make it gluten free?

A: Yes, cornstarch works 1:1 but potato starch gives a lighter crisp. For gluten free, use tamari instead of soy and replace the 2 tbsp flour with extra potato starch or rice flour.

Q: What oil temp and frying method should I use?

A: For best results use a two fry method: first at about 320°F / 160°C until almost cooked (3 to 5 min), rest a few minutes, then finish at 375°F / 190°C for 30 to 60 sec to crisp. Single fry works too at 350°F / 175°C for 4 to 5 min. Dont overcrowd the pan.

Q: How do I keep the karaage extra crispy?

A: Drain on a wire rack not paper towel, let pieces rest between fries, avoid crowding, and serve hot. A quick second fry right before serving makes them crunchiest.

Q: How should I store and reheat leftovers?

A: Store in the fridge up to 3 days. Reheat in a 400°F / 200°C oven or air fryer until crisp, about 6 to 10 min. You can freeze cooked karaage up to a month, or freeze coated raw pieces on a tray and fry from frozen, adding a minute or two to the cook time.

CRISPY Chicken Karaage Recipe Substitutions and Variations

Sake or dry sherry: use dry white wine (same amount) or chicken stock plus 1 tsp rice vinegar for the tang, or even mirin with a splash of water if youre out of both.
Mirin: swap with 1 tsp honey or sugar dissolved in 1 tbsp rice vinegar, or use a sweet dessert wine like Marsala in a pinch, taste and adjust cause sweetness varies.
Potato starch (katakuriko): cornstarch 1:1 works almost the same, arrowroot 1:1 gives a very light crisp, or use rice flour for a slightly less crunchy finish.
Soy sauce (shoyu): tamari for gluten free, coconut aminos if you need soy free (you may want to add a pinch more salt), or low sodium soy sauce plus a little sugar to balance.

Pro Tips

1) Keep the marinade short and controlled. 30 minutes to 2 hours is ideal, any longer and the soy and alcohol will start to break down the meat and make it a bit mushy. If you gotta marinate longer because of timing, cut the soy/salt by a bit or rinse and pat dry before coating.

2) Moisture control is everything. Pat the pieces until they are just damp not dripping, then let them sit 5 to 10 minutes after coating so the starch really adheres. If the coating looks clumpy, toss gently through a fine-mesh sieve or shake off excess rather than smearing it with your hands.

3) Small batches and temp control = crisp outside, juicy inside. Don’t overcrowd the pot, keep that first fry around 160–165C to cook through, then blast at 190C for 1–2 minutes for that crackly finish. No thermometer? Drop a pinch of coating in oil, it should bubble steadily and rise slowly.

4) Finish and store smart. Drain on a wire rack not stacked on paper towels, sprinkle a little salt while hot, and if you need to hold them keep in a low oven or re-crisp in an air fryer or hot oven instead of the microwave. If prepping ahead, do the first low fry then refrigerate and do the high-temp finish right before serving for best texture.

CRISPY Chicken Karaage Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I perfected my Chicken Karaage with one unexpected trick that turned a simple recipe into something you won't want to miss.

Servings

servings

Calories

531

kcal

Equipment: 1. Chef’s knife and cutting board, for trimming and cutting the thighs into bite sized pieces
2. Mixing bowls (at least 2), one for the marinade and one for the starch/flour coating
3. Measuring spoons and measuring cup, to keep the soy, sake, starch etc accurate
4. Paper towels, to pat the chicken dry and to drain briefly after frying
5. Heavy-bottomed pot or a deep fryer with enough capacity for about 2 cups oil
6. Candy or deep-fry thermometer, to keep oil at ~165C and then 190C
7. Tongs or long chopsticks, to add, turn and remove chicken safely from hot oil
8. Wire rack with a baking sheet underneath or a paper towel lined tray, to drain and keep pieces crisp

Ingredients

1 1/2 lbs boneless skinless chicken thighs, trimmed and cut into 1 to 1 1/2 inch bite sized pieces
2 tbsp soy sauce (shoyu)
2 tbsp sake or dry sherry
1 tbsp mirin optional but recommended
1 clove garlic, grated or finely minced
1 tsp fresh ginger, grated
1 tsp sugar (optional)
1/2 tsp salt
1/4 tsp black pepper
1 tsp sesame oil (optional)
1/2 cup potato starch (katakuriko) plus 2 tbsp all purpose flour for coating
Vegetable or neutral oil for deep frying, about 2 cups
Lemon wedges and Japanese mayo (Kewpie) for serving, optional

Directions

Trim and cut 1 1/2 lbs boneless skinless chicken thighs into 1 to 1 1/2 inch bite sized pieces, pat them dry with paper towels so the marinade and coating stick better.
Make the marinade: mix 2 tbsp soy sauce, 2 tbsp sake or dry sherry, 1 tbsp mirin (optional but recommended), 1 clove garlic grated, 1 tsp fresh grated ginger, 1 tsp sugar (optional), 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp sesame oil (optional).
Toss chicken in the marinade until well coated, cover and refrigerate at least 30 minutes up to 2 hours (don’t go way longer or the texture can get mushy).
When ready, drain the chicken and pat again briefly so pieces are damp not dripping, then mix 1/2 cup potato starch (katakuriko) with 2 tbsp all purpose flour in a bowl and toss the chicken to coat, shake off excess.
Heat about 2 cups vegetable or neutral oil in a heavy pot to 165C / 330F for the first fry; if you don’t have a thermometer drop a bit of coating in oil, it should bubble steadily and rise slowly.
Fry the chicken in small batches so you don’t overcrowd the pot, about 3 to 4 minutes per batch until cooked through and lightly golden, keep the oil around 160–165C while cooking. Remove to a wire rack or paper towel lined tray.
Raise the oil temp to 190C / 375F for a quick second fry, then fry each batch 1 to 2 minutes until extra deep golden and super crispy, this double fry is the trick for that crackly exterior.
Drain briefly on paper towels or a rack, sprinkle a tiny pinch of salt while hot, rest a minute so juices settle — they’ll stay juicy inside.
Serve hot with lemon wedges and Japanese mayo (Kewpie) if you like, and if you need to keep them crisp hold in a low oven or re-crisp leftovers in an air fryer or oven rather than microwave.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.