Go Back
–+ servings
Karaage (Japanese Fried Chicken)

Crispy Karaage: Flavor-Packed Japanese Fried Chicken Recipe

Experience the delicious crunch and umami flavor of karaage, a must-try Japanese fried chicken dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 pieces
Course: APPETIZERS
Cuisine: Japanese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Thighs cut into uniform pieces
  • 1 teaspoon Black Pepper adjust according to heat preference
For the Marinade
  • 1/4 cup Light Soy Sauce consider low-sodium for health
  • 2 tablespoons Rice Vinegar / Apple Cider Vinegar can substitute with white vinegar
  • 1 tablespoon Honey maple syrup is an alternative
  • 2 cloves Minced / Grated Garlic can be omitted
  • 1 teaspoon Grated Ginger optional, fresh is best
For Coating and Frying
  • 1 cup Potato / Corn Starch potato starch is favored
  • 1 each Lemon Wedges for serving, lime can be substituted
For the Dipping Sauce
  • 1/2 cup Spicy Mayo mix mayonnaise with chili sauce

Equipment

  • frying pan
  • Mixing Bowl
  • Cooling rack
  • Paper towels

Method
 

How to Make Karaage (Japanese Fried Chicken)
  1. Marinate the chicken thighs in a bowl with soy sauce, black pepper, vinegar, honey, garlic, and ginger for about 15 minutes.
  2. Coat each piece of marinated chicken evenly with potato or corn starch.
  3. Heat oil in a frying pan over medium heat and fry the chicken in batches until golden brown, about 5-7 minutes per side.
  4. Drain the fried chicken on a cooling rack or paper towels to remove excess oil. Optionally, sprinkle with salt while hot.
  5. Serve immediately with lemon wedges and spicy mayo for dipping.

Nutrition

Serving: 1pieceCalories: 350kcalCarbohydrates: 18gProtein: 25gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 800mgPotassium: 300mgFiber: 1gSugar: 2gVitamin C: 2mgCalcium: 7mgIron: 1mg

Notes

For extra crispiness, fry the chicken twice. Ensure oil is at the right temperature to prevent sogginess.

Tried this recipe?

Let us know how it was!