I’m sharing a karaage recipe marinated in a flavorful blend of soy sauce and ginger with a subtle twist inspired by Asian Style Fried Chicken that hides a little-known technique you will want to try.

Jump to Recipe

I cant resist karaage. It’s this crunchy, almost addictive Japanese fried chicken that’s all about contrast: a super crispy exterior and a juicy interior.

Marinated in a flavorful blend of soy sauce and freshly grated ginger it wakes up my taste buds every time. I love that it reads like a little kitchen secret, something that can steal the show at a casual get-together yet still feel like a proper Japanese Appetizer.

It even channels the street stall energy of Asian Style Fried Chicken, raw and bright, making you want to try just one more piece before you stop.

Ingredients

Print Recipe (No Advertisments)

Chicken thighs: Rich in protein and juicy, skin adds flavor and satisfying fat.
Soy sauce: Gives salty umami, adds depth, small sodium hit though.
Ginger: Sharp, slightly sweet spice, aids digestion and cuts through grease.
Garlic: Pungent savory punch, boosts aroma, small calories but big flavor.
Potato starch: Crispy coating when fried, gluten free, light texture not heavy.
Egg: Binds marinade to chicken, adds protein and helps coating stick.
Sesame oil: Tiny amount gives toasty aroma and nutty background flavor.
Mirin: Mild sweetness and slight tang, balances salty soy, caramelizes in heat.

Ingredient Quantities

1 lb (450-500 g) boneless chicken thighs, skin on preferred

2 tbsp soy sauce (shoyu)

1 tbsp sake

1 tbsp mirin (or 1 tsp sugar if you dont have mirin)

1 tbsp freshly grated ginger

1 garlic clove, grated or finely minced

1 tsp toasted sesame oil

1/2 tsp salt

1/4 tsp freshly ground black pepper

1 large egg

3/4 cup potato starch (katakuriko) or cornstarch for coating

About 2 cups neutral oil for frying (vegetable, canola or peanut)

Lemon wedges for serving (optional)

Japanese mayonnaise (Kewpie) for serving (optional)

How to Make this

Print Recipe (No Advertisments)

1. Cut the chicken into bite sized pieces (about 1 to 1 1/2 inch), leave the skin on if you can, then pat dry with paper towels so the coating will stick.

2. In a bowl whisk together 2 tbsp soy sauce, 1 tbsp sake, 1 tbsp mirin or 1 tsp sugar, 1 tbsp grated ginger, 1 grated garlic clove, 1 tsp toasted sesame oil, 1/2 tsp salt, 1/4 tsp pepper and the beaten egg.

3. Add the chicken to the marinade, mix to coat, cover and refrigerate at least 15 minutes and up to 2 hours for more flavor.

4. Put 3/4 cup potato starch or cornstarch in a shallow bowl. Remove chicken from the marinade letting excess drip off, then toss pieces in the starch pressing gently so they’re evenly coated. Set them on a rack or tray; you can chill them 10-15 minutes to help the coating set if you want extra crisp.

5. Pour about 2 cups neutral oil into a wide, deep pan and heat to about 320°F (160°C) or until it shimmers and a small bit of starch sizzles gently. Work in small batches so the oil temp doesn’t drop.

6. Fry the chicken at the lower temp for 3 to 4 minutes until the outside is set and the pieces are mostly cooked through but not deeply browned, then remove to a rack or paper towel to drain briefly.

7. Turn the heat up to about 375°F (190°C) and return the chicken in batches for a quick second fry 30 to 60 seconds until it’s deep golden and super crispy. Don’t overcrowd the pan.

8. Drain on a rack or paper towels, sprinkle a little extra salt right away to taste, let rest a minute so juices settle.

9. Serve hot with lemon wedges and Japanese mayonnaise (Kewpie) if you like, squeeze lemon over just before eating for brightness.

10. Tips: patting dry and not overcrowding are the biggest tricks, use potato starch for the best crunch, and double frying is what gives karaage that addicting texture.

Equipment Needed

1. Sharp chef’s knife and cutting board for trimming and cutting the thighs into bite sized pieces
2. Paper towels to pat the chicken dry and for quick draining after frying
3. Large mixing bowl and a whisk (or fork) for the marinade
4. Shallow bowl or wide plate for the potato starch coating
5. Wire rack and a rimmed tray or sheet pan to rest coated pieces and drain fried chicken
6. Wide, deep pan or heavy pot for frying (or a deep fryer if you have one)
7. Instant read or candy thermometer to monitor oil temps (160°C / 190°C)
8. Slotted spoon or spider skimmer plus tongs to move chicken without splashing oil
9. Small bowls and a lemon squeezer or fork for serving condiments like Kewpie and lemon wedges

FAQ

Q: Can I use chicken breast instead of thighs? A: Yep, you can, but thighs stay juicier and more forgiving. If you use breast cut it into bite sized pieces, marinate a little less time and watch the frying closely so it does not dry out.

Q: How long should I marinate the chicken? A: At least 15 to 30 minutes for basic flavor, about 1 to 2 hours is ideal. Try not to marinate way longer than that, the ginger can start to change the texture if left overnight.

Q: Potato starch or cornstarch which is better? A: Potato starch gives a lighter, crispier crust and browns nicely. Cornstarch works fine in a pinch but can be slightly heavier and may brown faster. Either one will make tasty karaage.

Q: What oil temperature and frying method should I use? A: For single fry heat oil to around 350 F and fry pieces until golden, usually 4 to 6 minutes depending on size. For extra crispness try a two step method: cook at about 320 F until just done, rest briefly, then finish at 360 to 370 F to crisp.

Q: Can I make karaage ahead of time and reheat? A: Yes. Keep cooked pieces on a wire rack in a low oven to hold briefly. For best crispness reheat in a 375 F oven or an air fryer until hot. Avoid the microwave unless you dont mind soggy crust.

Q: Why is there an egg in the marinade? A: The egg helps the starch stick better to the chicken, giving a good coating and tender inside. It also makes the crust a bit richer and helps with adhesion during frying.

Japanese Fried Chicken (Karaage) Recipe Substitutions and Variations

Soy sauce: replace with tamari for gluten free cooking, or coconut aminos if you want lower sodium and a slightly sweeter taste. Tamari keeps the salty umami, coconut aminos are milder.
Sake: swap for dry white wine or Shaoxing cooking wine. If you dont have those, a splash of water with 1 teaspoon rice vinegar adds needed acidity.
Mirin: use 1 teaspoon sugar dissolved in 1 tablespoon water, or a little sweet white wine. Mirin is sweet and glossy so add sugar if using plain wine.
Potato starch: substitute cornstarch or tapioca starch for the coating. Cornstarch gives a crisp bite, tapioca gives a slightly chewier crunch.

Pro Tips

1. Use potato starch if you can, it gives that cloud like, ultra crisp crust. Press the starch onto each piece and chill the coated chicken for 10 to 15 minutes so the coating sets, dont skip this if you want extra crunch.

2. Double fry smartly: cook first at a lower temp so the meat cooks through, drain and rest, then blast at a higher temp just long enough to get deep golden crisp. Always work in small batches and use a thermometer so the oil recovers between batches, otherwise the coating will get greasy.

3. Be careful with salt in the marinade, especially for longer marinades. Salt draws moisture so either shorten the time if you used the full salt amount or cut the salt down if you plan to marinate more than 30 minutes; also remove excess marinade and pat pieces dry before coating to help crispiness.

4. Season the chicken the instant it comes out of the oil so the salt sticks, and squeeze lemon only right before you eat it for a bright lift. For leftovers reheat in an oven or air fryer to keep the crust crunchy, not the microwave which makes it soggy.

Japanese Fried Chicken (Karaage) Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

Servings

servings

Calories

454

kcal

Equipment: 1. Sharp chef’s knife and cutting board for trimming and cutting the thighs into bite sized pieces
2. Paper towels to pat the chicken dry and for quick draining after frying
3. Large mixing bowl and a whisk (or fork) for the marinade
4. Shallow bowl or wide plate for the potato starch coating
5. Wire rack and a rimmed tray or sheet pan to rest coated pieces and drain fried chicken
6. Wide, deep pan or heavy pot for frying (or a deep fryer if you have one)
7. Instant read or candy thermometer to monitor oil temps (160°C / 190°C)
8. Slotted spoon or spider skimmer plus tongs to move chicken without splashing oil
9. Small bowls and a lemon squeezer or fork for serving condiments like Kewpie and lemon wedges

Ingredients

1 lb (450-500 g) boneless chicken thighs, skin on preferred
2 tbsp soy sauce (shoyu)
1 tbsp sake
1 tbsp mirin (or 1 tsp sugar if you dont have mirin)
1 tbsp freshly grated ginger
1 garlic clove, grated or finely minced
1 tsp toasted sesame oil
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 large egg
3/4 cup potato starch (katakuriko) or cornstarch for coating
About 2 cups neutral oil for frying (vegetable, canola or peanut)
Lemon wedges for serving (optional)
Japanese mayonnaise (Kewpie) for serving (optional)

Directions

Cut the chicken into bite sized pieces (about 1 to 1 1/2 inch), leave the skin on if you can, then pat dry with paper towels so the coating will stick.
In a bowl whisk together 2 tbsp soy sauce, 1 tbsp sake, 1 tbsp mirin or 1 tsp sugar, 1 tbsp grated ginger, 1 grated garlic clove, 1 tsp toasted sesame oil, 1/2 tsp salt, 1/4 tsp pepper and the beaten egg.
Add the chicken to the marinade, mix to coat, cover and refrigerate at least 15 minutes and up to 2 hours for more flavor.
Put 3/4 cup potato starch or cornstarch in a shallow bowl. Remove chicken from the marinade letting excess drip off, then toss pieces in the starch pressing gently so they’re evenly coated. Set them on a rack or tray; you can chill them 10-15 minutes to help the coating set if you want extra crisp.
Pour about 2 cups neutral oil into a wide, deep pan and heat to about 320°F (160°C) or until it shimmers and a small bit of starch sizzles gently. Work in small batches so the oil temp doesn’t drop.
Fry the chicken at the lower temp for 3 to 4 minutes until the outside is set and the pieces are mostly cooked through but not deeply browned, then remove to a rack or paper towel to drain briefly.
Turn the heat up to about 375°F (190°C) and return the chicken in batches for a quick second fry 30 to 60 seconds until it’s deep golden and super crispy. Don’t overcrowd the pan.
Drain on a rack or paper towels, sprinkle a little extra salt right away to taste, let rest a minute so juices settle.
Serve hot with lemon wedges and Japanese mayonnaise (Kewpie) if you like, squeeze lemon over just before eating for brightness.
Tips: patting dry and not overcrowding are the biggest tricks, use potato starch for the best crunch, and double frying is what gives karaage that addicting texture.

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.