• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Travel
  • About
  • Shop
  • Contact

Cook With Dana

menu icon
go to homepage
  • Recipes
  • Travel
  • About
  • Shop
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • search icon
    Homepage link
    • Recipes
    • Travel
    • About
    • Shop
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×
    Cook With Dana » Recipes » Appetizer

    Published: Sep 29, 2021 · Modified: Aug 22, 2023 by Dana · This post may contain affiliate links · Leave a Comment

    Chicken Karaage (Japanese Fried Chicken)

    Jump to Recipe Jump to Video Print Recipe

    Chicken Karaage is a style of Japanese Fried Chicken that cooks up so crispy and flavorful thanks to a simple marinade and potato starch which gives it extra crunch. I’m pairing it with a creamy spiced dipping sauce for a snack or easy meal.

    Crispy Japanese fried chicken with lemon and sriracha mayo on a gray plate with lemon slices.
    Jump to:
    • Why You Will Love This Karaage Chicken Recipe
    • What is Karaage?
    • Ingredients
    • How to Make Karaage
    • Expert Tips
    • Recipe FAQs
    • More Japanese Recipes
    • Karaage Chicken (Japanese Fried Chicken)

    Why You Will Love This Karaage Chicken Recipe

    • Flavorful and Crispy. It all starts with tender pieces of chicken marinated in a simple marinade of sake and soy sauce and then the chicken is coated with flour and potato starch, to give it some crunch.
    • Perfect for Snacking or Meals. This dish can be used for a meal but also served as an easy-to-eat snack for a gathering of friends and family.
    • Easy to Make. It may sound like a lot of work to make Japanese fried chicken but I promise you it’s easier than you think!

    What is Karaage?

    Karaage refers to a style of breading and frying meat in hot oil. It most commonly is made with chicken though other types of meat can also be prepared the same way. What makes it different from tempura, another fried Japanese dish is that the meat is marinated before being lightly coated in a combination of flour and potato starch.

    There are a wide range of regional variations of this fried chicken dish which may feature a different marinade or karaage dipping sauce. It’s often sold in fast food locations and food stalls in Japan.

    If you like fried chicken, you can try my other recipes: Soy Garlic Korean Fried Chicken, Salted Egg Fried Chicken Wings, Air Fryer Korean Chicken Wings, and Air Fryer Taiwanese Popcorn Chicken.

    Ingredients

    Here’s a look at what you need to make Japanese karaage chicken at home. The highlights are here but the full ingredient list and quantities of each are in the recipe card.

    Ingredients to make karaage including white pepper, sake, oil, soy sauce, flour, ginger, garlic, potato starch and chicken on the table with text labels.
    • Boneless chicken thigh: Chicken thigh meat cooks up juicier and more flavorful than chicken breast. I highly recommend using skin-on boneless chicken because it tastes more delicious!
    • Sake: This Japanese rice wine can be found in most well-stocked grocery stores or an Asian market. If you can’t find it you can also swap it for white wine.
    • Soy sauce: Adds saltiness and savoriness to the chicken.
    • White pepper: We’re adding this for flavor. The white pepper is slightly less peppery than black but you can sub with black pepper for ease if preferred.
    • Garlic and ginger: Adds the perfect amount of aromatic flavors to the karaage chicken marinade.
    • All-purpose flour and potato starch: These two ingredients combine to make your karaage fried chicken very crispy. If you don’t have potato starch you can use cornstarch instead.
    • Vegetable oil: Choose a neutral flavored oil that’s suitable for frying.

    Karaage Chicken Sauce Ingredients

    Sesame oil in a bowl mixed with sriracha hot sauce, togarashi, and mayo.

    The karaage sauce is optional but I find it enhances the flavor so much!

    • Sesame oil: Brings out the flavor of the sriracha and adds fragrance to the sauce,
    • Kewpie mayo: This style of mayonnaise is made with whole eggs which gives it a richer texture and flavor. You can also use regular mayonnaise but will use the velvety texture of the kewpie mayo.
    • Sriracha hot sauce: Mix this in with the kewpie mayo for extra spice and garlic flavor.
    • Togarashi: A Japanese 7 spice blend that’s spicy and complex in its flavors. You can find it in most Asian markets or purchase it online. You can substitute this with sesame seeds as well!

    How to Make Karaage

    Cutting chicken in 1 inch pieces on cutting board.

    Step 1. Cut the chicken thighs into 1-inch pieces (cut them in two inch pieces if you like larger pieces of chicken!) and place them in a bowl.

    Marinated 1 inch pieces of chicken in a bowl.

    Step 2: Add the sake, soy sauce, white pepper, garlic, and minced ginger to the chicken and mix well.

    Marinated chicken with flour and minced garlic.

    Step 3. Place the all-purpose flour in the chicken and mix well.

    Marinated chicken with garlic and potato starch.

    Step 4. Then, add potato starch to the chicken and mix well to ensure all the chicken is coated and the batter is sticky!

    Frying chicken in oil and strainer is taking the chicken out.

    Step 5. Heat the oil in a pot until it’s 350 degrees Fahrenheit. Add the chicken and fry for 5-6 minutes. When the chicken is done it should be a golden color and float to the top.

    Fried chicken on a wire rack and paper towel underneath.

    Step 6. Rest the chicken on a paper towel or wire rack to cool for 2 minutes.

    PRO TIP: If you like extra crispy chicken, you can fry the chicken in the oil again (after cooling). If you do this step, turn up the heat so the oil is at 425 degrees and fry for 1-2 minutes.

    Step 6. Mix together the kewpie mayo with the sriracha, sesame oil and togarashi. Serve the chicken with some freshly squeezed lemon juice and dip karaage in the sriracha mayo dipping sauce for an explosion of flavor!

    One piece of crispy fried chicken with lemon and sriracha mayo.

    Expert Tips

    • Make Sure Your Oil is Hot. It’s important the oil is hot so that your chicken stays crispy. You can check it with a thermometer or simply add a pinch of flour to the oil and if it bubbles right away it’s ready.
    • Don’t Overcrowd the Pot. Depending on the size of your pot you may need to cook the chicken in batches. Adding too much chicken at one time can cause the temperature of the oil to drop.
    • Give It Time to Marinate. For a more flavorful chicken, you want to give it time to allow the flavors to absorb into the chicken.

    Recipe FAQs

    Can I make this vegetarian?

    There are some recipes out there using tofu or other meat substitutes. Personally, I would recommend finding a recipe that specifically uses these ingredients since these preparations may be different and you may need more flavors added to the substitute.

    What do you serve with karaage?

    The chicken karaage goes well with white rice or on its own with some fresh lemon juice. I really love the creamy dipping sauce included here but of course, you can experiment with other karaage sauces. You might also consider serving it along with sesame seaweed salad. For parties or groups, you can serve it up with a variety of easy-to-eat foods such as Korean fried chicken with soy garlic, chicken yakitori, inari tofu sushi, and grilled rice balls.

    More Japanese Recipes

    • Chicken Yakitori (Air Fryer & Oven) – juicy chicken thighs marinated in an easy sweet and savory sauce and cooked in the air fryer (or the oven).
    • Katsudon (Pork Cutlet Rice Bowl) – crispy fried pork cutlets simmered in a delectable dashi sauce.
    • One Pot Mushroom Rice in Rice Cooker – inspired by a Japanese recipe, the bamboo adds a nice crisp texture in contrast to the soft and chewy mushrooms.
    • A plate of Japanese Mentaiko Udon garnished with an egg, spicy cod roe, green onions, and seaweed.
      Japanese Mentaiko Udon
    • Chicken curry and rice on a plate.
      Japanese Curry Sauce
    • One Pot Oyakodon (Made in Rice Cooker)
    • udon noodles with chicken and pork broth, pork mince, green onions and spinach
      Easy Tan Tan Udon (Tantanmen Recipe)

    Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram, Facebook, and Pinterest!

    Crispy fried chicken with lemon and sriracha mayo.
    Print Recipe Pin Recipe
    5 from 1 vote

    Karaage Chicken (Japanese Fried Chicken)

    A crispy and juicy Japanese style fried chicken with sriracha dipping sauce that's perfect for snacks for meals. The chicken is juicy and flavorful from the soy sauce and sake marination.
    Prep Time30 minutes mins
    Cook Time20 minutes mins
    Total Time50 minutes mins
    Course: Appetizer, Main Course
    Cuisine: Japanese
    Servings: 2 people
    Calories: 995kcal
    Author: Dana

    Ingredients

    • 1 pound chicken thigh (skin-on is more delicious!) cut in 1 inch pieces
    • 1 tablespoon sake (can sub with white wine)
    • 1½ tablespoon soy sauce
    • ½ teaspoon white pepper can sub with black pepper
    • 1 garlic clove minced
    • 1 inch ginger minced
    • 3 tablespoon all-purpose flour
    • 3 tablespoon potato starch
    • 1-2 cups canola oil for frying
    • ¼ wedge lemon (optional) for garnish

    sriracha mayo dipping sauce

    • 3 tablespoons kewpie mayo
    • 1 teaspoon sriracha or hot sauce of choice
    • ½ tablespoon togarashi or toasted sesame seeds optional
    • ½ teaspoon sesame oil

    Instructions

    • Cut boneless chicken thigh in 1 inch pieces and place in a bowl. Add sake, soy sauce, white pepper, minced garlic, and minced ginger to the chicken and mix well.
    • Add all purpose flour to the chicken and mix well. Then, coat the chicken in potato starch. Make sure all the chicken is well coated.
    • In a pot, add 1-2 cups of canola oil and heat the oil until 350 degrees Fahrenheit. Then, place the chicken in the oil and fry for 5-6 minutes until golden brown.
    • Rest chicken on a paper towel or wire rack to cool for 2 minutes. If you like extra crispy chicken, you can fry the chicken in the oil again (after cooling). If you do this step, turn up the heat so the oil is at 425 degrees and fry for an extra 1-2 minutes.
    • To make the sauce, mix kewpie mayo with sriracha hot sauce, sesame oil and togarashi. Serve the chicken with some freshly squeezed lemon & dip karaage in the sriracha mayo dipping sauce for extra flavor!

    Video

    @cookwithdana

    You guys already know I love fried chicken 😂 #cookingasmr #friedchicken #japanesefood

    ♬ original sound – Jecus Andrei

    Notes

      • Make Sure Your Oil is Hot. It’s important the oil is hot so that your chicken stays crispy. You can check it with a thermometer or simply add a pinch of flour to the oil and if it bubbles right away it’s ready.
      • Don’t Overcrowd the Pot. Depending on the size of your pot you may need to cook the chicken in batches. Adding too much chicken at one time can cause the temperature of the oil to drop.
      • Coat the chicken in potato starch evenly. This ensures that the chicken crispy on all sides. 
      • PRO TIP: Add a sprinkle of salt or togarashi on top of the chicken after frying for extra savory flavor! Don’t forget to squeeze some fresh lemon on the chicken before serving.

    Nutrition

    Calories: 995kcal | Carbohydrates: 12g | Protein: 29g | Fat: 92g | Saturated Fat: 13g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 49g | Trans Fat: 0.4g | Cholesterol: 171mg | Sodium: 469mg | Potassium: 456mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 436IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 2mg
    Facebook Share Twitter Share
    Did you make this?Please give it a 5-star rating, or leave a comment to share your experience! Tag @cookwithdanaa on Instagram to show me your beautiful creations! 😊

    More Authentic Asian Appetizer Recipes

    • Creamy cilantro green sauce as a garnish.
      The Best Creamy Cilantro Green Sauce
    • Korean Braised Tofu garnished with sesame seeds served on a rectangular plate beside a bowl of rice.
      Korean Braised Tofu (Dubu Jorim)
    • Kimchi red rice ball with seaweed.
      Kimchi Cheese Rice Balls
    • Shrimp with chopped parsley in olive oil served with sourdough bread.
      One Pan Spanish Garlic Shrimp

    Reader Interactions

    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi there, I'm Dana and I create Asian recipes that are yummy and easy for everyone to make! I hope my food reminds you of a little taste of home.

    More about me →

    • Facebook
    • Pinterest
    • Instagram
    • YouTube
    • TikTok

    Popular Recipes

    • chicken and rice with cucumbers, spicy sweet and sour red sauce, green onions ginger
      One Pot Chicken Rice – Hainanese Chicken Rice
    • udon noodles with chicken and pork broth, pork mince, green onions and spinach
      Easy Tan Tan Udon (Tantanmen Recipe)
    • chinese chicken rice with sausage
      Easy One Pot Chinese Chicken and Rice
    • mango dessert with cream, graham cracker, and ripe yellow mangoes
      Filipino Mango Float
    • Chicken and broccoli with white rice and wooden spoon.
      Easy Chinese Chicken and Broccoli
    • Egg drop soup with tofu served in a bowl with spoon.
      Egg Drop Soup with Tofu

    Featured Recipes

    • Kimchi udon noodles with spicy sauce, green onions, fried egg on top on a plate.
      Kimchi Udon (15 Minutes Meal)
    • chinese hot pot - bok choy beef tofu mushrooms
      Easy Chinese Hot Pot At Home
    • salmon nigiri with spicy crab avocado slices, green onions and spicy red sauce
      Spicy Salmon Sushi with Crab
    • Crispy fried chicken with lemon and sriracha mayo.
      Chicken Karaage (Japanese Fried Chicken)
    • white long noodles with sliced cucumber, minced pork and peanuts on top. mix with sesame and chili sauce for fragrant noodles
      Easy Dan Dan Noodles
    • pork mince sunny side egg with white rice
      Braised Minced Pork Sauce

    Latest ‘Grams

    Featured

    A plate of Korean Japchae noodles with red bell peppers, spinach, shiitake mushrooms, sprinkled with sesame seeds and a small Kimchi dish on the side.

    Easy & Quick Japchae (Korean Glass Noodle Stir Fry)

    A plate of Japanese Mentaiko Udon garnished with an egg, spicy cod roe, green onions, and seaweed.

    Japanese Mentaiko Udon

    Footer

    Sign up to receive
    the latest recipes from
    Cook With Dana!

    ↑ back to top

    • Facebook
    • Pinterest
    • Instagram
    • YouTube
    • TikTok

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Cook With Dana

    Privacy Policy

    Accessibility

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.