How to make Karaage (Japanese Fried Chicken) 唐揚げ

Have you ever wondered why Japanese fried chicken tastes lighter, juicier, and crispier than regular fried chicken? You might think it’s just another fried snack, but there’s something special about Chicken Karaage. This flavorful dish isn’t only about frying—it’s about technique, marinade magic, and the perfect crispy finish. Ready to discover the secrets behind Japan’s favorite chicken bites?

Let’s dive into the world of Chicken Karaage and learn how to make it step by step!

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What Makes Chicken Karaage So Special?

Chicken Karaage stands out because of its deep umami flavor, juicy texture, and crispy, golden crust. Unlike Western-style fried chicken, Karaage uses a soy-based marinade, flour-starch coating, and a double-frying method for extra crunch. It’s also bite-sized and easy to eat, making it great for bento boxes, dinner, or parties.

• Time required: About 1 hour (including marinating)
• Skill level: Beginner-friendly
• Taste: Savory, crispy, and juicy

Table of Contents

What is Karaage (Japanese Fried Chicken) 唐揚げ?

Karaage (唐揚げ) is a traditional Japanese method of cooking that involves marinating bite-sized pieces typically chicken before deep-frying them until crisp and flavorful. The name comes from the words “kara” (唐) meaning “China” and “age” (揚げ) meaning “to fry.” It was originally influenced by Chinese-style frying but developed into a uniquely Japanese dish.

Chicken Karaage uses boneless, skin-on chicken thighs soaked in a flavorful marinade of soy sauce, sake, garlic, and ginger. After marinating, it’s coated in a mix of flour and starch, then fried twice to achieve that irresistible crispy texture.

Japanese Fried Chicken 唐揚げ @JapanDishes

What Is Japanese Mayonnaise (Kewpie) マヨネーズ?

No Chicken Karaage is complete without a dollop of Kewpie mayonnaise, Japan’s famous rich and creamy mayo. It’s made with egg yolks, rice vinegar, and a hint of umami, giving it a deeper taste than regular mayonnaise. Karaage dipped in Kewpie mayo? Absolute perfection.

Japanese Mayonnaise (Kewpie) マヨネーズ @JapanDishes

Want to make it yourself? Check out our easy guide to making Japanese mayonnaise:
👉 Your Easy Guide to Making Japanese Mayonnaise

Essential Ingredients for Chicken Karaage

Here’s what you’ll need to make authentic Chicken Karaage:

Main Ingredients

• 1½ lb boneless, skin-on chicken thighs – Juicy, tender, and perfect for frying
• ½ tsp kosher salt – Enhances flavor
• ⅛ tsp black pepper – Adds mild heat

Marinade

• ½ tsp grated ginger (with juice) – Brings warmth and freshness
• 1 clove garlic (minced) – Adds depth
• ½–1 Tbsp soy sauce – Rich umami base
• ½ Tbsp sake (or substitute with dry sherry or rice wine) – Helps soften the chicken and adds subtle depth to the flavor.
• ½ tsp toasted sesame oil – A nutty aroma that enhances taste

For Frying

• 3–4 cups neutral oil – Choose canola or vegetable oil
• 2 Tbsp all-purpose flour – Helps create a crispy crust
• 2 Tbsp potato starch or cornstarch – Creates a thin, crispy coating that gives the chicken its signature crunch.

For Serving (Optional)

• Lemon wedges – For a citrusy touch
• Kewpie mayonnaise – Creamy dipping
• Shichimi togarashi (Japanese seven spice) – A spicy kick

Ingredients for Chicken Karaage @JapanDishes

Substitutes

• You can use chicken breast instead of thighs (though it’s drier).
• If you don’t have sake, just skip it or use dry sherry.
• Cornstarch works well if you can’t find potato starch.

Step-by-Step Instructions

1. Prepare the Chicken

Cut the chicken thighs into 2-inch (5-cm) chunks. Sprinkle the chicken with a little salt and pepper, then let it rest while you prepare the marinade.

2. Make the Marinade

Combine the grated ginger (including its juice), finely chopped garlic, soy sauce, sake, and sesame oil in a large mixing bowl. Stir well.

3. Marinate the Chicken

Add the chicken to the marinade. Mix everything with your hands so the flavor coats each piece. Cover and refrigerate for 30 minutes.

4. Heat the Oil

Pour about 3–4 cups of oil into a deep pan. You’ll want at least 1 to 1.5 inches of oil depth. Slowly heat the oil to 325ºF (160ºC).

5. Coat the Chicken

In two shallow trays, place flour in one and starch in the other. Coat each piece of chicken in flour first, then dredge in potato starch. Shake off any excess.

6. First Fry

Gently place 3 to 5 chicken pieces in the hot oil. Don’t overcrowd the pot. Fry for 90 seconds or until light golden. Lift the chicken out of the oil and transfer it to a wire rack to let the excess oil drip off.

7. Second Fry

Increase the oil temperature to 350ºF (180ºC). Return the pre-fried chicken to the oil for another 45 seconds to crisp up the outside. Remove and let it rest.

8. Serve

Arrange on a plate with lemon wedges and a side of Kewpie mayo. Sprinkle with shichimi togarashi if you want some spice.

Secrets to Success

Want Karaage that’s crispy outside and juicy inside? These secrets will help:

• Marinate long enough – At least 30 minutes to let flavors soak in
• Double-fry – This ensures ultimate crunch
• Don’t skip the starch – It’s what gives Karaage its signature crispy crust
• Avoid adding too many pieces at once—this can drop the oil temperature and cause the chicken to turn out soggy instead of crispy.

Expert Tips

• No thermometer? Use a wooden chopstick if bubbles form around it when dipped into the oil, it’s hot enough for frying. If bubbles form, it’s ready.
• Use skin-on thighs: The skin crisps up beautifully and locks in moisture.
• Let it rest: The resting time between the first and second fry helps the chicken stay juicy.

Assembly and Presentation

Once fried, place the chicken on a serving platter or bento box. Arrange lemon wedges around the pieces. Serve Kewpie mayo in a small dipping dish. A sprinkle of shichimi togarashi adds color and flair.

Storage and Make-Ahead Tips

• Storage Tip: Keep any leftover chicken in a sealed container in the refrigerator and enjoy within 3 days.
• Reheating: Reheat in an oven at 375ºF (190ºC) for 10–15 minutes or in an air fryer for extra crispness.
• Freezing: Freeze uncooked, marinated chicken for up to 1 month. Thaw in fridge before coating and frying.

Recipe Variations

Want to switch things up?

• Spicy Karaage: Add a little chili paste or shichimi togarashi to the marinade.
• Yuzu Karaage: Use yuzu juice instead of lemon for a citrusy twist.
• Karaage Don: Serve the fried chicken over a rice bowl with soy glaze and scallions.

Conclusion

Chicken Karaage is more than just fried chicken—it’s a celebration of flavor and texture. It’s simple enough for a weeknight meal and delicious enough for a party treat. Try it once, and you’ll find yourself making it again and again.

Whether you enjoy it with rice, in a bento box, or as a snack with beer, Chicken Karaage always satisfies.

FAQs About Chicken Karaage

Q1: Is Chicken Karaage healthy?
While it’s fried, using skin-on thighs and moderate oil makes it healthier than deep-fried fast food. Pair with veggies or a salad for balance.

Q2: Can I make Chicken Karaage in an air fryer?
Yes! Spray coated chicken with oil and cook at 375ºF (190ºC) for about 15 minutes, flipping halfway.

Q3: What oil is best for frying Karaage?
Use neutral oils like canola, peanut, or sunflower oil. Avoid olive oil.

Q4: Why do you fry twice?
Double-frying helps remove moisture and gives you that perfect crispy shell.

Q5: Can I use chicken breast instead?
Yes, but it may turn out drier. Thighs are juicier and more forgiving.

Ready to give Chicken Karaage a try? This recipe is a perfect starting point for mastering Japanese comfort food at home. Happy cooking!

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