Name: Savory Japanese Fried Chicken (Karaage) Made Easy at Home Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 45 min
Cuisine: Japanese
Ingredients: 1/4 cup Soy Sauce; 2 tablespoons Sake (Japanese Rice Wine); 1 tablespoon Grated Ginger; 2 cloves Garlic, minced; 1 tablespoon Sesame Oil; 1 lb Chicken Thighs, boneless and skinless; 1/2 cup Potato Starch (or Cornstarch); 1/2 cup All-Purpose Flour; 2 cups Vegetable Oil; 2 pieces Lemon Wedges; Japanese Mayo (optional)

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Introduction

Japanese Fried Chicken, or Karaage, is a crispy, flavorful dish that’s surprisingly easy to make at home. Marinated in a mix of soy sauce, sake, and ginger, the chicken is coated and fried to golden perfection. It’s a perfect snack or main course that’s sure to impress.

A close-up of a black bowl filled with seven pieces of golden brown fried chicken wings, each piece showing a rough crispy texture with bubbly and crunchy skin. The wings are stacked unevenly, with some pieces resting on top of others, displaying a mix of drumette and flat wing sections. The bowl sits on a white marbled surface, with a hint of a green sauce bowl and some green leaves blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup Soy Sauce
2 tablespoons Sake (Japanese Rice Wine)
1 tablespoon Grated Ginger
2 cloves Garlic, minced
1 tablespoon Sesame Oil
1 lb Chicken Thighs, boneless and skinless
1/2 cup Potato Starch (or Cornstarch)
1/2 cup All-Purpose Flour
2 cups Vegetable Oil, for frying
2 pieces Lemon Wedges, for serving
Japanese Mayo (optional, for dipping)

Instructions

Step 1: In a medium bowl, combine soy sauce, sake, grated ginger, minced garlic, and sesame oil. Mix well to create the marinade.
Step 2: Add the chicken thighs to the marinade, ensuring each piece is fully coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
Step 3: In a separate bowl, mix together potato starch and all-purpose flour.
Step 4: Remove the chicken from the marinade, letting excess drip off. Coat each piece evenly in the starch-flour mixture.
Step 5: Heat vegetable oil in a deep pan or wok to 170°C (340°F). Use a thermometer to maintain the temperature.
Step 6: Fry the coated chicken in batches for 4–5 minutes, or until golden brown and cooked through.
Step 7: Transfer the fried chicken to paper towels to drain excess oil. Serve hot with lemon wedges and Japanese mayo if desired.

Tips & Variations

For extra crispiness, double-dip the chicken in the starch-flour mixture after the first fry and fry again briefly.
Use chicken wings or breasts if you prefer a different cut, adjusting cooking time accordingly.
Adding a splash of rice vinegar to the marinade can enhance the flavor balance.

Storage

Store leftover karaage in an airtight container in the refrigerator for up to 3 days. To reheat, warm in an oven or air fryer to restore crispiness rather than microwaving, which can make the coating soggy.

How to Serve

A bowl filled with six pieces of golden-brown fried chicken wings with a crispy, textured skin. The chicken wings are stacked on top of each other, showing the crunchy coating that looks light and flaky. On the right side inside the bowl, there are several thin slices of fresh, bright green cucumber adding a fresh contrast. The bowl is dark textured and placed on a white marbled table. In the background, there is a blurred small bowl with yellow sauce. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast works, but it tends to be leaner and can dry out more easily. Marinate well and watch the frying time to keep it juicy.

What can I use if I don’t have potato starch?

Cornstarch is a great substitute and also provides a crispy coating. You can use it in equal amounts.