Japanese Karaage Recipe

Name: Japanese Karaage
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces; 2 tbsp soy sauce; 1 tbsp sake; 1 tbsp grated fresh ginger; 2 cloves garlic, minced; 1/2 cup potato starch or cornstarch; Vegetable oil, for deep frying; Lemon wedges, for serving; Kewpie mayonnaise, for dipping (optional)

Japanese · Main course · 35 min total

Japanese Karaage recipe videos

Crispy, juicy Japanese-style fried chicken marinated in soy sauce, ginger, and garlic, then double-fried for extra crunch.

20
min prep

15
min cook

4
servings

380
kcal/serving

Ingredients

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
2 tbsp soy sauce
1 tbsp sake
1 tbsp grated fresh ginger
2 cloves garlic, minced
1/2 cup potato starch or cornstarch
Vegetable oil, for deep frying
Lemon wedges, for serving
Kewpie mayonnaise, for dipping (optional)

Instructions

In a bowl, combine chicken, soy sauce, sake, ginger, and garlic. Mix well, cover, and marinate in the refrigerator for at least 30 minutes.
Place potato starch in a shallow dish. Dredge each piece of chicken in starch, shaking off excess.
Heat oil in a deep pot to 350°F (175°C). Fry chicken in batches for 3-4 minutes until light golden. Do not overcrowd. Remove and drain on paper towels.
Increase oil temperature to 375°F (190°C). Fry chicken again for 1-2 minutes until deep golden and crispy. Drain on paper towels.
Serve hot with lemon wedges and mayonnaise if desired.

Tips

Double frying ensures a crispy exterior that stays crunchy longer.
Use potato starch for the lightest, crispiest coating; cornstarch works too.
Karaage is best served immediately, but can be reheated in an air fryer or oven.

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