Dinner

Crispy Japanese Chicken Kaarage Recipe

Name: Crispy Japanese Chicken Kaarage Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Japanese
Ingredients: 2 lb boneless chicken thighs (skinless); 2 Tbsp soy sauce; 1 Tbsp sake; 1/2 tsp mirin; 1 tsp sesame oil; 4 garlic cloves (grated); 1 Tbsp ginger (grated); 1/2 tsp salt; 1/4 tsp pepper; 1 egg; 2 Tbsp cornstarch; 1 cup potato starch; Neutral oil (such as avocado or corn oil)

ByMaya bella February 14, 2026February 14, 2026

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Introduction

Chicken Karaage is a popular Japanese fried chicken known for its crispy exterior and juicy, flavorful interior. Marinated in a savory blend of soy sauce and spices, this dish makes for a perfect snack or main course. It’s easy to prepare and sure to impress family and friends.

A close-up of a golden brown, crispy fried chicken piece coated in a light dusting of white flour, held by wooden chopsticks dipping into a small white square bowl filled with smooth, creamy orange dipping sauce. The white round plate underneath holds several more crunchy fried chicken pieces with some green garnish visible around the edges. The whole scene is set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lb boneless chicken thighs (skinless is easier to work with)
2 Tbsp soy sauce
1 Tbsp sake
1/2 tsp mirin
1 tsp sesame oil
4 garlic cloves (grated)
1 Tbsp ginger (grated)
1/2 tsp salt
1/4 tsp pepper
1 egg
2 Tbsp cornstarch
1 cup potato starch
Neutral oil for frying (avocado or corn oil works)

Instructions

Step 1: In a prep bowl, combine the soy sauce, sake, mirin, sesame oil, grated garlic, grated ginger, salt, and pepper. Whisk everything together until well mixed and set aside.
Step 2: Place the chicken thighs in a large bowl, add the marinade and the egg. Mix thoroughly using clean hands to ensure the chicken is evenly coated. Cover and marinate for about 30 minutes or overnight in the fridge. If refrigerated, bring the chicken to room temperature at least 1 hour before cooking.
Step 3: After marinating, add the cornstarch to the chicken mixture and stir well to combine.
Step 4: Spread the potato starch on a large plate. Dredge each piece of chicken in the starch, making sure each piece is fully coated.
Step 5: Fill a heavy-bottomed pot with about 2 inches of neutral oil and heat it to 325°F (use an instant-read thermometer for accuracy).
Step 6: Fry the chicken in batches of 5-6 pieces, taking care not to overcrowd the pot. Cook each batch for about 90 seconds or until they are lightly browned. Transfer to a baking sheet lined with a cooling rack.
Step 7: Increase the oil temperature to 350°F. Fry the chicken again for about 45 seconds or until golden brown and extra crispy. This double-fry method ensures a crunchy exterior.
Step 8: Serve the chicken hot with spicy mayo or your favorite dipping sauce and enjoy!

Tips & Variations

To enhance flavor, marinate overnight whenever possible. This also helps tenderize the chicken.
Using potato starch over regular flour creates a lighter, crispier coating.
Try adding a little chili powder or shichimi togarashi in the marinade for a spicy kick.
If you don’t have sake, dry white wine can be used as a substitute.

Storage

Store leftover karaage in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 375°F for about 10 minutes to restore crispiness. Avoid microwaving as it may make the coating soggy.

How to Serve

A white plate holds nine pieces of crispy fried chicken, each with a golden brown crust that looks crunchy and a little uneven. The chicken pieces are scattered with thin slices of bright green scallions on top and between them. On the right side of the plate, there is a small white square dish filled with a smooth, pale orange dipping sauce. The background shows a white marbled surface, with a white cloth with thin red stripes visible in the top left corner and wooden chopsticks near the top right. 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, but chicken thighs are preferred for their juiciness and tenderness. If using breast, marinate well to prevent dryness and adjust frying time accordingly.

Why is double frying important?

Double frying ensures the chicken is cooked through while creating an extra crispy exterior. The first fry cooks the chicken gently, and the second fry crisps up the coating perfectly.