Chicken Karaage (Japanese Fried Chicken)
Karaage is Japanese fried chicken: juicy bite-size pieces of thigh with a thin, crackly crust and a savoury soy, ginger and garlic flavour that goes all the way through. The chicken marinates first, then gets a light coat of potato starch instead of a batter. Frying it twice, once to cook it and once hotter to crisp it, makes the crust crackly.
By Mei Lin Tan
Published
- Prep Time
- 20 mins
- Cook Time
- 35 mins
- Marinate
- 30 mins
- Total Time
- 1 hr 25 mins
- Servings
- 4 servings
How do you make Chicken Karaage (Japanese Fried Chicken)?
Marinate 700 g boneless chicken thigh pieces in 3 tbsp soy sauce, 1 tbsp sake, grated ginger and garlic in the fridge for 30 minutes to 2 hours. Coat in potato starch and fry at 170°C (340°F) for 4-5 minutes, rest for 3 minutes, then fry again at 190°C (375°F) for 1-2 minutes until deep golden. The chicken is done at 74°C (165°F). Serve with lemon wedges and Japanese mayonnaise.
- Total time
- 1 hr 25 mins
- Calories
- 380 per serving
- Protein
- 36 g
- Yield
- 4 servings
- Difficulty
- Medium
- Method
- Deep frying
Ingredients
Chicken and marinade
Coating and frying
To serve
Equipment
Heavy pot or Dutch oven (at least 6 L) · Deep-fry or clip-on thermometer for the oil · Instant-read thermometer for the chicken · Wire rack set over a baking sheet · Spider or slotted spoon · Large mixing bowl · Shallow dish or tray
Quick Directions
Marinate the chicken
Mix the chicken with the marinade and refrigerate it for 30 minutes to 2 hours.
Heat the oil
Heat the oil to 170°C (340°F) in a pot no more than a third full.
Coat the chicken
Coat one batch in potato starch just before frying; keep the rest chilled.
First fry
Fry in batches for 4-5 minutes, then rest for at least 3 minutes.
Second fry
Fry again at 190°C (375°F) for 1-2 minutes until crisp and 74°C (165°F) inside.
Serve
Pile the karaage on a plate with the lemon wedges, shredded cabbage and a dish of Japanese mayonnaise for dipping.
Step-by-Step Instructions
Follow these detailed steps to make the perfect chicken karaage (japanese fried chicken).
Marinate the chicken
Pat the chicken dry and cut it into 4 cm pieces of similar size. Put it in a bowl with the soy sauce, sake, ginger and garlic, and the egg if using. Mix well with your hands, then cover it and refrigerate for 30 minutes to 2 hours. Keep it in the fridge until you are ready to coat each batch.
Heat the oil
Pour 1.5-2 litres of oil into a heavy pot of at least 6 L, filling it no more than a third full, and heat it to 170°C (340°F), checking with a thermometer. Never leave hot oil unattended, and keep the pot lid and a baking sheet nearby so you can smother a flare-up.
Coat the chicken
Spread the potato starch in a shallow dish. Work one batch at a time and keep the rest of the chicken in the fridge. Just before the oil is ready for a batch, lift 6-8 pieces out of the marinade, letting the extra drip off, and press each piece into the starch until it has a thin, even coat. Shake off the excess and fry them straight away, because the starch turns pasty if the coated chicken sits.
First fry
Lower the pieces into the oil gently with a spider, 6-8 at a time so the pot is not crowded. Fry for 4-5 minutes, turning now and then, until pale golden. Lift them onto the wire rack and let the oil come back to 170°C (340°F) between batches. Rest the chicken for at least 3 minutes; it keeps cooking inside.
Second fry
Raise the oil temperature to 190°C (375°F). Fry the chicken again in batches for 1-2 minutes, until deep golden and crisp. Check the largest piece with an instant-read thermometer: it should read 74°C (165°F), with no pink inside. Then drain everything on the rack.
Serve
Pile the karaage on a plate with the lemon wedges, shredded cabbage and a dish of Japanese mayonnaise for dipping. Squeeze lemon over the chicken just before eating and serve right away, while the crust is crunchiest.
Recipe Tips
- Cut the chicken into pieces of a similar size so they cook through at the same time. Thigh stays juicy; breast dries out easily in a double fry.
- Keep a thermometer in the oil. If it is too cool the coating soaks up oil and turns greasy; if it is too hot the crust browns before the centre is cooked through.
- Never fill the pot more than a third full of oil, lower the chicken in gently, and never leave hot oil unattended. Let the oil cool completely before moving or straining it.
- Fry in small batches. Too many pieces at once cools the oil and the chicken steams instead of crisping.
- Do not skip the 3-minute rest between fries. It lets steam escape from the crust so the second fry makes it crackly.
Variations
- Spicy: add 1 tsp chili flakes or a pinch of shichimi togarashi to the marinade, or sprinkle it on at the end.
- Air fryer: coat the chicken, spray it with oil and cook at 200°C (400°F) for 12-15 minutes, turning halfway, until crisp and 74°C (165°F) inside. The crust is lighter than deep-fried.
- Karaage bowl: serve the chicken over hot short-grain rice with shredded cabbage and a drizzle of Japanese mayonnaise.
Nutrition (per serving)
| Calories | 380 |
|---|---|
| Protein | 36 g |
| Carbs | 16 g |
| Fat | 18 g |
| Saturated fat | 3 g |
| Fibre | 0 g |
| Sugar | 1 g |
| Sodium | 860 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate cooled karaage within 2 hours in an airtight container for up to 3 days. The crust softens in the fridge but crisps up again when reheated.
- Freezer
- Freeze cooled karaage in a single layer, then in a freezer bag, for up to 2 months. Reheat from frozen in a 200°C (400°F) oven for 15-18 minutes.
- Reheat
- Reheat on a rack in a 200°C (400°F) oven for 8-10 minutes, or in an air fryer at 180°C (350°F) for 4-5 minutes, until hot to 74°C (165°F) in the centre.
Chicken Karaage (Japanese Fried Chicken) FAQs
What is the difference between karaage and Western fried chicken?
Karaage is marinated in soy sauce, sake, ginger and garlic, then coated in a thin layer of potato starch rather than a flour batter. The pieces are small and boneless, so the crust is light and crackly and the seasoning reaches the meat.
Why do you fry karaage twice?
The first fry at 170°C (340°F) cooks the chicken through gently. After a short rest, the second fry at 190°C (375°F) drives out surface moisture so the crust turns crisp and stays that way for longer.
Can I use cornstarch instead of potato starch?
Yes. Cornstarch gives a slightly harder, less delicate crust but still fries up crisp. Use the same amount and press it on firmly.
Can I make karaage with chicken breast?
You can, but thigh is the traditional cut because it stays juicy through two fries. If you use breast, cut it into slightly larger pieces, marinate it in the fridge for the full 30 minutes and take it off the heat as soon as it reaches 74°C (165°F).
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
