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Karaage - Japanese Fried Chicken

Crispy and juicy Japanese style fried chicken with yuzu dipping sauce
Prep Time30 mins
Cook Time20 mins
Course: Appetizer
Keyword: fried chicken
Servings: 2 people


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

yuzu dipping sauce

  • 1 garlic clove minced
  • 3 tablespoons kewpie mayo
  • 1 teaspoon yuzu paste can sub with ½ tbs lemon juice
  • ½ tablespoon togarashi Japanese 7 spice


  • 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.
  • Cover and marinade for 15-20 minutes. There is no need to put in the refrigerator for marinade. We want to put the chicken in room temp so the chicken is cooked evenly when we're frying. The short amount of time (not placed in the refrigerator) should not be a food safety concern.
  • In a plate, place all purpose flour on one side and potato starch on the other side. Coat the chicken in flour, then potato starch. Make sure all the sides are well coated.
  • In a pot, add 4 cups of vegetable oil and heat the oil until 350 degrees Fahrenheit. Then, place the chicken in the oil and fry for 7-9 minutes. When the chicken is done, it should be a golden color and float to the top.
  • 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 1-2 minutes.
  • To make the sauce, mix kewpie mayo with garlic, yuzu paste, and togarashi. Dip karaage in the best dipping sauce and you won't regret it!


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