Description
Japanese Fried Chicken, or karaage, is a crispy, juicy dish of marinated chicken thighs coated in a potato starch–flour mix and fried to golden perfection. Quick to make yet packed with flavor, it’s a versatile recipe that works as a weeknight dinner, appetizer, or crowd-pleasing party snack.
Ingredients
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500 g boneless, skinless chicken thighs, cut into bite-sized pieces
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2 tablespoons soy sauce (30 ml)
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2 tablespoons sake (30 ml)
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1 tablespoon grated ginger (15 g)
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2 cloves garlic, minced
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1 tablespoon sesame oil (15 ml)
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¼ cup potato starch (30 g)
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¼ cup all-purpose flour (30 g)
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Vegetable oil, for frying
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Lemon wedges, for serving
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Optional: Japanese mayonnaise for dipping
Instructions
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In a bowl, combine soy sauce, sake, ginger, garlic, and sesame oil. Add chicken and marinate in the fridge for at least 30 minutes (up to 4 hours).
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In another bowl, mix potato starch and flour.
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Heat vegetable oil in a deep pan or wok to 340°F (170°C).
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Remove chicken from marinade, dredge in the flour mixture, and shake off excess.
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Fry in small batches for 4–5 minutes until golden and crispy.
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Drain on paper towels. Serve hot with lemon wedges and optional Japanese mayo.
Notes
Potato starch ensures the crispiest coating; cornstarch can substitute.
Fry in small batches to maintain oil temperature.
For extra crunch, double fry: a second quick fry at 375°F (190°C) for 30–60 seconds.
Leftovers reheat best in an oven or air fryer, not the microwave.
- Prep Time: 10 minutes (plus marination)
- Cook Time: 15 minutes
- Category: Appetizer, Main Course
- Method: Deep Frying
- Cuisine: Japanese