Authentic Japanese Karaage (Fried Chicken)
Crispy on the outside, juicy on the inside—this authentic karaage (Japanese fried chicken) is marinated in soy sauce, sake, and ginger, then double-fried for that perfect crunch. A quick, crowd-pleasing dish packed with umami flavor and easy to recreate at home.
Equipment
- Sharp kitchen knife
- cutting board
- Mixing Bowls – For marinating and coating
- Measuring spoons
- Ziplock bag or airtight container (for marination)
- Paper towels (for drying and draining)
- Deep frying pan, wok, or pot
- Cooking thermometer (for accurate oil temperature)
- Slotted spoon or tongs (for frying)
- Wire rack or plate with paper towels (for draining)
- Serving plate or platter
Ingredients
- Main Ingredients:
- 500 g 1 lb chicken thigh fillets, skin-on preferred
- 2 tbsp soy sauce
- 1 tbsp sake
- 1 tsp grated ginger
- 1 clove garlic minced (optional)
- 1 tsp sugar or sugar substitute optional
- 1 tbsp mirin optional
- For Coating:
- 2 tbsp cornstarch
- 2 tbsp plain flour or potato starch for gluten-free option
- For Frying:
- Enough vegetable oil or sesame oil to deep-fry
- Optional Garnish:
- Shredded lettuce or cabbage
- Fresh parsley
- Lemon wedges
Instructions
- Cut the Chicken
- Slice chicken into 2-inch bite-sized pieces for even cooking.
- Marinate
- In a bowl or ziplock bag, mix soy sauce, sake, ginger, garlic, sugar, and mirin.
- Add chicken, massage the marinade in, seal, and refrigerate for 30 minutes to overnight.
- Prepare the Coating
- In a clean bowl, combine cornstarch and plain flour.
- Coat the Chicken
- Pat each chicken piece dry with a paper towel.
- Dredge in the flour-starch mixture until fully coated.
- Heat the Oil
- Pour oil into a deep pan.
- Heat to 170–180°C (340–355°F). Use a thermometer or test with a chopstick—bubbles should form rapidly.
- First Fry
- Fry chicken in batches for 3–4 minutes until light golden.
- Drain on a wire rack or paper towel. Let oil reheat between batches.
- Second Fry (Double-Frying Method)
- After 5–7 minutes of resting, fry chicken again at 190°C (375°F) for 30–60 seconds until crispy.
- Drain again on a wire rack.
- Serve
- Plate with shredded cabbage, lemon wedges, and optionally, steamed rice and miso soup.
Notes
Storage & Reheating Tips:
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Lay pieces flat on a tray before transferring to a freezer bag. Keeps for up to 1 month.
- Reheat: Best reheated in the oven or air fryer at 180°C (350°F) for 5–8 minutes. Avoid microwaving to keep the coating crisp.