If you love crispy, juicy fried chicken, you’re in for a treat with karaage chicken, a famous Japanese fried chicken known for its flavorful marinated meat and crunchy coating.
Karaage is traditionally made with small pieces of chicken that are marinated in a savory sauce, then coated in starch and deep-fried until golden brown. It’s incredibly versatile, perfect for everything from weeknight dinners to party snacks, and it’s served with fresh lemon wedges or a dipping sauce for a bit of zing.
In this recipe, I’ll walk you through how to make authentic karaage chicken at home. The key to perfect karaage is in the marinade, which infuses the chicken with a depth of uniquely Japanese flavor. Whether you’re familiar with Japanese cuisine or new to it, this recipe will quickly become a favorite!
Why you’ll love this Karaage Chicken recipe…
What is Karaage Chicken Made Of?
Karaage chicken traditionally uses boneless chicken thighs for maximum juiciness and flavor. Here’s a breakdown of the key ingredients:
What is the Difference Between Fried Chicken and Karaage?
Though both are fried and undeniably delicious, there are a few key differences between karaage and Western-style fried chicken:
- Marinade: Karaage chicken is marinated in a soy sauce-based mixture, infusing the chicken with rich flavors from the inside out. Traditional fried chicken relies more on seasoning the flour or batter for flavor than marinating the meat.
- Coating: Fried chicken in Western cuisine is typically dredged in flour or a flour-based batter (sometimes with eggs or buttermilk), which creates a thick, crispy crust. Karaage, on the other hand, is coated in starch (usually potato starch or cornstarch), giving it a thinner, lighter, and crunchier texture.
- Cooking Method: Karaage is deep-fried in small batches, often in two stages—first at a lower temperature to cook the chicken through, then at a higher temperature to crisp up the outside. This method ensures the chicken stays juicy while achieving that signature crunchy coating. Western fried chicken may also be double-fried, but frying it at a consistent temperature is more common.
- Serving Style: While fried chicken is often served with sides like mashed potatoes or biscuits, karaage is typically served with lemon wedges for squeezing over the top and a light dipping sauce like Japanese mayo or ponzu. Karaage can also be part of a bento box with rice and pickled vegetables.
Karaage Chicken (Japanese-Style Fried Chicken)
Equipment
Ingredients
- 1 ½ lbs skin-on chicken thighs ,boneless (cut into bite-sized pieces)
- 3 tbsp soy sauce
- 2 tbsp sake (or rice wine)
- 1 tbsp mirin (or 1 tsp sugar if you don’t have mirin)
- 2 cloves garlic ,minced
- 1-inch piece of ginger ,grated
- ½ tsp sesame oil
- 1 cup potato starch (or cornstarch)
- Vegetable oil for frying
- Lemon wedges ,for serving
Instructions
Ingredients
Marinate the Chicken
- In a large bowl, combine the soy sauce, sake, mirin, garlic, ginger, and sesame oil. Add the chicken pieces, making sure each piece is well coated in the marinade.
- Cover and refrigerate for at least 30 minutes, preferably 1-2 hours for maximum flavor. (Pro tip: If you’re short on time, even a quick 15-minute marinade will still work wonders.)
Prepare the Coating
- After the chicken has marinated, remove it from the fridge and let it come to room temperature for about 10 minutes.
- In a separate bowl, add the potato starch (or cornstarch). Dredge each piece of chicken in the starch, making sure it's well coated. Shake off any excess starch.
Heat the Oil
- Pour vegetable oil into a deep pan or pot, filling it about 2 inches deep. Heat the oil to 340°F (170°C). You can test the oil by dropping in a small piece of the starch-coated chicken—if it bubbles and rises to the surface, the oil is ready.
Fry the Chicken (First Fry)
- Fry chicken in batches to avoid overcrowding, carefully lower the chicken pieces into the hot oil. Fry for about 4-5 minutes, turning occasionally, until the chicken is light golden and cooked through. Transfer the chicken to a wire rack or paper towels to drain.
Fry the Chicken (Second Fry)
- Once all the chicken has been fried once, increase the heat of the oil to 375°F (190°C). Fry the chicken again for 1-2 minutes to achieve that perfect crispy exterior. The second fry helps lock in the juiciness of the meat.
Serve
- Transfer the karaage chicken to a serving platter and garnish with lemon wedges. Serve immediately while the chicken is hot and crispy. For an authentic touch, serve with a side of Japanese mayo or a light ponzu dipping sauce.
Notes
- Chicken: Feel free to use boneless, skinless chicken breast. Just note that the texture will be less juicy than the thighs.
- Sake/Mirin: If you don’t have sake or mirin on hand, you can substitute with dry white wine or even a bit of chicken broth for sake, and a teaspoon of sugar instead of mirin.
- Potato Starch: Cornstarch works well as a substitute, but potato starch gives the crispiest result.
Nutrition
Serving Suggestions:
Karaage chicken is incredibly versatile and can be served in a variety of ways:
🧑🍳 Expert Tips:
What are some common mistakes to avoid when making karaage?
Are potato starch and potato flour the same?
No, they are not the same. Potato starch is a fine, powdery substance from the starch extracted from potatoes. It’s great for coating because it creates a crispy, light crust. Potato flour, on the other hand, is made from whole, dried potatoes and has a much denser texture. It’s not ideal for frying karaage as it can make the coating heavy. Always use potato starch for the best results!
Storage and Reheating:
- Fridge: Store any leftover karaage chicken in an airtight container in the fridge for up to 3 days.
- Reheat: To reheat, place the chicken in a 350°F (175°C) oven or air fryer for about 5-7 minutes until warmed through and crispy again. Avoid microwaving, as it will make the chicken soggy.
- Freezer: You can freeze cooked karaage chicken by laying the pieces flat on a baking sheet and freezing until solid. Once frozen, transfer to a zip-top bag and freeze for up to 1 month. Reheat from frozen in the oven.
Karaage Chicken FAQs:
How do you pronounce karaage chicken?
“Karaage” is pronounced kah-rah-AH-geh. The word “g” is soft, almost like the word “get.” So, it’s “kah-rah-ah-geh.”
What oil should I use for frying karaage?
It’s best to use a neutral oil with a high smoking point. Vegetable oil, canola oil, or peanut oil are all great options because they can withstand the high temperatures needed for deep-frying (around 340-375°F) without breaking down or adding any intense flavors to the chicken. Avoid using olive oil or other oils with low smoke points, as they can burn quickly and affect the flavor of your karaage.
Can I make chicken karaage in advance?
Yes, you can prepare the chicken in advance! You can marinate the chicken up to a day ahead and keep it in the fridge. However, it’s ideal to coat and fry the chicken right before serving for the best texture. If you need to make it entirely in advance, fry the chicken, store it in the fridge, and reheat it in an oven or air fryer to retain the crispy texture.
What is the best type of coating for chicken karaage?
Potato starch is traditionally used for karaage, giving it a light, crispy coating. You can also use cornstarch as an alternative, which will also produce a crispy finish but may be slightly less crunchy than potato starch.
Can I use boneless chicken breast instead of boneless chicken thighs?
Yes, you can use boneless chicken breast instead of thighs. However, chicken breasts tend to be leaner and less juicy than thighs so that the final result may be slightly drier. If you choose to use chicken breast, avoid overcooking it.
