Karaage Chicken Japanese Fried Chicken Recipe

Karaage Chicken is a Japanese fried chicken that's crispy on the outside and juicy on the inside. It’s made by marinating bite-sized pieces of chicken in a soy sauce-based sauce,…

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

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Karaage Chicken is a Japanese fried chicken that’s crispy on the outside and juicy on the inside. It’s made by marinating bite-sized pieces of chicken in a soy sauce-based sauce, then coating them in potato starch before frying. The result is golden, crunchy, and packed with flavor—simple but so delicious.

I love making karaage because it’s quick to prepare and always impresses anyone who tries it. One of my favorite little tricks is to marinate the chicken for at least 30 minutes to let all those savory flavors soak in. Then, frying it twice makes the outside extra crispy while keeping the chicken tender and juicy inside.

Serving karaage with a wedge of lemon and a side of steamed rice plus some pickled veggies is my go-to. It’s perfect as a snack, appetizer, or part of a meal, and it’s always a hit whether I’m eating it alone or sharing. If you’ve never tried making Japanese fried chicken at home, this recipe is a great place to start — it’s simple, tasty, and so satisfying.

Key Ingredients & Substitutions

Chicken Thighs: Chicken thighs stay juicy when fried, making them the best choice. If you prefer white meat, chicken breast works, but it can be drier. Cut the pieces evenly for uniform cooking.

Soy Sauce, Sake & Mirin: These build the classic Japanese flavor. If you can’t find sake or mirin, dry sherry or a little sugar with rice vinegar can work as substitutes. Just keep the balance of salty and sweet.

Potato Starch: This gives karaage its signature crispy crust. Cornstarch is a fine substitute but potato starch creates a lighter crunch. Avoid regular flour—it gets heavier.

Vegetable Oil: Use a neutral oil with a high smoke point like canola or peanut oil. This ensures the chicken fries well without unwanted flavors.

How Can You Get Extra Crispy but Juicy Karaage Chicken?

The secret lies in frying twice and controlling oil temperature:

• First fry: Cook chicken over medium heat (about 340°F/170°C) until cooked through but not fully browned.
• Rest: Let chicken rest briefly after the first fry to let moisture redistribute.
• Second fry: Raise oil temperature to 375°F (190°C) and fry quickly for a golden, crisp finish.
• This two-step frying locks in juiciness while giving the outside that perfect crunch.

Also, make sure to shake off extra starch before frying to avoid clumps and maintain an even crust. Serve hot with fresh lemon wedges—the citrus cuts through the richness and adds brightness.

Equipment You’ll Need

• Deep pot or deep fryer – perfect for frying chicken evenly and safely.
• Kitchen thermometer – helps keep oil at the right temperature for crispiness.
• Mixing bowls – essential for marinating the chicken and mixing dipping sauce.
• Tongs or slotted spoon – lets you handle hot chicken pieces without burning your fingers.
• Paper towels – handy for draining excess oil and keeping chicken crispy.

Flavor Variations & Add-Ins

• Swap chicken thighs for wings for a fun finger-food version that’s extra juicy.
• Add a pinch of five-spice powder in the marinade for a warm, aromatic twist.
• Mix in finely chopped green onions or shiso leaves to the marinade for fresh herbal notes.
• Try serving with Japanese mayonnaise or a spicy mayo dip to add creaminess and heat.

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 (sweet cooking rice wine)
• 1 tsp grated fresh ginger
• 1 tsp grated garlic
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup potato starch (or cornstarch)
• Vegetable oil, for deep frying
• Fresh cilantro or parsley, chopped (optional garnish)
• Sesame seeds (optional garnish)
• Lemon wedges, for serving

For the Dipping Sauce:

• 3 tbsp rice vinegar
• 2 tbsp soy sauce
• 1 tbsp honey or sugar
• 1 tsp sesame oil
• 1 red chili, sliced thinly
• 1 tbsp sesame seeds
• 1 tbsp chopped green onions or fresh herbs

How Much Time Will You Need?

This recipe takes about 10 minutes to prepare the marinade and chicken, 30-60 minutes for marinating, and 15 minutes for frying and serving. Overall, plan for about 1 hour and 15 minutes including marination time.

Step-by-Step Instructions:

1. Marinate the Chicken:

Mix soy sauce, sake, mirin, ginger, garlic, salt, and pepper in a bowl. Add chicken pieces and toss to coat well. Cover and refrigerate for 30 minutes to 1 hour.

2. Prepare the Dipping Sauce:

In a small bowl, whisk rice vinegar, soy sauce, honey, sesame oil, sliced chili, sesame seeds, and green onions together. Set aside for serving.

3. Coat the Chicken:

Drain excess marinade from the chicken. Dredge each piece thoroughly in potato starch, shaking off extra to ensure a light coating.

4. Heat the Oil:

Heat vegetable oil in a deep pot or fryer to about 340°F (170°C). There should be enough oil to fully submerge the chicken pieces.

5. First Fry:

Fry chicken in batches without overcrowding. Cook for 4–5 minutes until cooked through and lightly golden. Remove with tongs and drain on paper towels. Let rest for a few minutes.

6. Second Fry:

Increase oil temperature to 375°F (190°C). Fry the chicken again for 1–2 minutes until golden brown and extra crispy. Drain well.

7. Serve:

Place the crispy karaage chicken on a plate. Sprinkle with chopped cilantro or parsley and sesame seeds if desired. Serve immediately with lemon wedges and the dipping sauce on the side.

Can I Use Frozen Chicken for Karaage?

Yes, but be sure to fully thaw the chicken in the fridge overnight before marinating. Pat the pieces dry with paper towels to remove excess moisture for a crispier fry.

What Can I Substitute for Potato Starch?

Cornstarch works well as a substitute if you don’t have potato starch. It will still give you a crispy coating, though potato starch tends to create a lighter, crunchier texture.

How Should I Store Leftover Karaage Chicken?

Store leftovers in an airtight container in the fridge for up to 2-3 days. Reheat in a hot oven or air fryer to help restore crispiness rather than using the microwave.

Can I Make Karaage Chicken Without Double Frying?

You can fry the chicken once at a higher temperature, but the double frying method gives the best crunchy texture and juicy inside. If short on time, just fry once until golden and cooked through.