Karaage (Japanese Fried Chicken)
Karaage is a Japanese dish made from fried chicken. It's crispy on the outside and juicy on the inside. You can serve it as a snack or a main meal.
The chicken is marinated in a mixture of soy sauce and other ingredients before being coated in potato starch and fried.
The result is a crunchy and flavorful piece of chicken that is great on its own or with a dipping sauce.
By Nadia Kovalenko
Posted July 21, 2026Share
Time
Calories
Servings
Difficulty
Description
Karaage is a Japanese dish made from fried chicken. It's crispy on the outside and juicy on the inside. You can serve it as a snack or a main meal.
The chicken is marinated in a mixture of soy sauce and other ingredients before being coated in potato starch and fried.
The result is a crunchy and flavorful piece of chicken that is great on its own or with a dipping sauce.
Quick Tip Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Ingredients 13
1 clove garlic, finely grated
1 tablespoon finely grated fresh ginger
3 tablespoons soy sauce
3 tablespoons sake
1 tablespoon mirin
0.125 teaspoon sesame oil
0.25 teaspoon ground black pepper
1 pinch cayenne pepper
0.5 teaspoon white sugar
0.25 teaspoon kosher salt
1.25 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
1 cup potato starch
1 quart canola oil, or as needed
Instructions
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1
Mix garlic, ginger, soy sauce, sake, mirin, sesame oil, black pepper, cayenne, sugar, and salt in a medium bowl.
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2
Put chicken in the marinade and mix until it's all coated. Cover and refrigerate for 1 to 10 hours.
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3
Set up a dredging station: Place a wire rack over a foil-lined baking sheet. Add potato starch to a wide, shallow bowl.
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4
Remove chicken from the refrigerator. Stir to coat with marinade. Toss 2 or 3 pieces at a time in the potato starch until they're evenly coated. Shake off excess starch and place chicken on the wire rack.
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5
Tap the rack on the baking sheet to remove loose starch, then put the baking sheet and rack of chicken in the refrigerator for 15 to 30 minutes.
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6
Heat oil in a deep fryer to 350 degrees F (175 degrees C).
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7
Lower chicken carefully into the hot oil in batches without crowding. Fry, tossing occasionally, until cooked through and the outside is crunchy and browned, 3 to 4 minutes. Transfer to a paper towel-lined plate to drain.
Nutrition Facts
Servings 4
Amount Per Serving
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Calories 2263 kcal
% Daily Value *
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Total Fat 226g
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Saturated Fat 30g
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Cholesterol 118mg
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Sodium 921mg
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Total Carbohydrate 32g
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Protein 29g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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