Karaage Chicken (Japanese Fried Chicken)

Karaage chicken is the perfect balance of crunchy exterior with a juicy and succulent interior. These bitesized Japanese fried chicken nuggets are completely addictive and super easy to make at home.

If you’ve ever tried Japanese karaage chicken, you’ll know how moreish it is. Crispy, juicy, and deeply savoury, karaage is Japan’s take on fried chicken. Marinated chicken thighs are coated in potato starch and fried twice for an extra-crunchy finish that stays light rather than greasy.

Better still, it’s easy to make at home — no hard-to-find ingredients, huge vats of oil, or complicated techniques. Just simple, delicious fried chicken done properly.

This recipe is part of my curated Asian Collection as well as my Asian Street Food hub where all my favourite Japanese recipes, amongst others, can be found.

What's Ahead?

What is Karaage?

Karaage refers to a Japanese cooking method where food — most famously chicken — is marinated, lightly coated, and deep-fried. Unlike Western fried chicken, karaage relies on starch rather than flour, producing a thinner, cracklier crust.

Karaage became widely popular in Japan after World War II and is now a staple of izakaya menus, bento boxes, and everyday home cooking in Japan and around the world.

Why you'll love it

• It's fried chicken! Who doesn't love fried chicken!? But unlike traditional western style, its bitesize pieces make it easier to snack on or eat in a lighter way with a cold drink or as a main course with a light salad or rice.
• They're easy - Don't be intimidated to deep fry, unlike a whole piece of chicken which can be surprisingly tricky to get right, karaage pieces cook quickly and it's much more difficult to undercook (always a fear for some people). These little nuggets are almost fail-safe.
• You can make ahead - the chicken is fried twice for an extra crunchy coat. Make up to 5 hours ahead by giving the first fry, then chilling, and then when you're ready, give them a second fry and serve.

Stuff You'll Need

You'll only need a few simple pantry staples to make delicious karaage chicken.

• Chicken thighs - skin on, boneless thighs are traditional for authentic karaage chicken, which results in a soft and juicy interior to contrast the light crisp coating. You can use breast pieces if you must, but I don't recommend as they can become a little dry.
• Potato starch - is typically what will be used to coat, but you can also use regular wheat flour, cornstarch, rice flour or a combination of all four.
• Marinade - ingredients include ginger, mirin, sake, soy (or tamari), white pepper, and Japanese mayonnaise. I go for Kewpie mayo because it's quintessentially Japan!
• Lemon - This is traditional for Karaage, a simple spritz before eating will enhance the experience no end.

Step by Step

While this recipe is simple, it does require some forward planning to ensure you get the best results. Marinading the chicken not only infuses flavour, it tenderises the meat too, ensuring the softest, juiciest results. Make the day before and keep in the fridge overnight for the best results. Too easy.

• Prepare the chicken - Remove the thigh bone if needed. Cut into bite-sized pieces and place in a bowl or zip-top bag. Add ginger, mirin, sake, soy (or tamari), white pepper, and Japanese mayonnaise. Mix well, cover, and marinate 4–24 hours in the fridge.
• Season the potato starch - Lightly salt the potato starch in a bowl.
• Coat the chicken - Toss a few pieces at a time in the starch until fully coated. Shake off excess and set aside.
• Heat the oil - Heat about 5 cm (2 in) of oil in a medium saucepan to 175–180°C (345–355°F).
• First Fry - Fry 8 pieces at a time for 5–6 minutes until golden. Drain on paper towels. Rest 10 minutes to 5 hours (refrigerated).
• Second Fry - Return to the oil at 175–180°C (345–355°F) and fry 2–3 minutes until crisp. Drain and serve hot.

Make it Gluten Free

• Removing the gluten is easy. Replace the light soy sauce, which contains gluten with tamari, that doesn't. The potato starch is already 100% gluten free.

Serving & Storage

• Serve - Karaage chicken is best served hot or warm, so be ready to eat! As already mentioned, you can make it in advance and fry it for the first time. Simply let it cool and keep in the fridge until you're good to go. Then, heat your oil and fry for the second time - the karaage will crisp up beautifully. You can hold the karaage for about 5 hours in the fridge before the second fry.
• Leftovers - can be enjoyed cold or reheated in the microwave until hot - frying again may end up in dry chicken or a burnt crust. You'll lose a most of the crunch, but all the flavour will be there.
• Freeze - Freezing is possible. Again, complete the first fry thencool and then freeze in a single layer on a baking sheet. Once frozen solid, tip the karaage into a ziplock freezer bag. To reheat, heat the oil and add the frozen karaage in small batches (6-8) and deep fry for around 4 minutes (check that the chicken is piping hot inside before serving).

Ready to get cooking?

If you're a lover of fried chicken, this Japanese version will right up your street. The perfect snack or party food, with a cold beer and packed full of flavour. You've seen how simple they are to make and that you needn't feel intimidated to deep fry these flavour nuggets. Be sure to try them at home and let me know what you thought. Enjoy.

More Japanese recipes

If you liked this my Karaage Chicken recipe, I'm sure you'll love some more of my favourite Japanese suggestions.

• Menchi Katsu – メンチカツ
• Chicken Katsudon
• Pork Katsu Curry
• Chashu Don (Japanese Pork Rice Bowl)

This recipe uses affiliations and may receive a commission based on your activity (link clicks). Learn more.