Print

Japanese Fried Chicken Recipe

Print Recipe

★★★★★

4.9 from 61 reviews

Japanese Fried Chicken, also known as Karaage, features bite-sized pieces of marinated chicken thighs coated in potato starch and deep-fried to a crispy golden brown. This dish is enriched with a flavorful blend of soy sauce, sake, mirin, ginger, and garlic, delivering a perfect balance of savory and umami notes. Served with a fresh squeeze of lemon, it makes a deliciously crispy and juicy appetizer or main course.

Ingredients

Scale

Chicken and Marinade

  • 1 lb skinless boneless chicken thighs (or skin-on boneless thighs for extra flavor)
  • 1 tbsp sake (or substitute with dry sherry wine or rice vinegar)
  • 1 tsp white granulated sugar
  • 1 tbsp mirin
  • 2 tbsp regular soy sauce (not dark soy sauce)
  • 1 tbsp grated ginger
  • 1 tsp grated garlic
  • 1/4 tsp black pepper

Coating and Frying

  • 1 cup potato starch (or cornstarch, rice flour, or tapioca starch)
  • 2 cups vegetable oil (or any neutral frying oil)

Serving

  • 1 lemon (for serving, highly recommended)

Instructions

  1. Prepare Chicken: Dice the chicken thighs into approximately 1.5-inch bite-sized pieces. If using skin-on thighs, leave the skin on for extra crispiness. Transfer the chicken pieces into a large mixing bowl.
  2. Marinate: Add the sake, sugar, mirin, soy sauce, grated ginger, grated garlic, and black pepper to the chicken. Massage the marinade thoroughly into the pieces until fully combined. For optimal flavor, allow the chicken to marinate for at least 15 minutes.
  3. Coat with Starch: Pour the potato starch into a separate large mixing bowl. Take a few pieces of the marinated chicken and dredge them in the starch until evenly coated. Continue this process with all chicken pieces, laying them out on a plate or a parchment-lined baking sheet afterwards.
  4. Heat Oil: In a heavy-bottomed pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, insert a wooden chopstick into the oil; if bubbles appear steadily, the oil is hot enough for frying.
  5. Fry Chicken: Fry the chicken pieces in small batches to avoid overcrowding, which can lower the oil temperature and cause sogginess. Spread the pieces apart and fry each batch for about 3 to 4 minutes, turning halfway through to ensure even golden brown crispiness.
  6. Drain Excess Oil: Using a slotted spoon, remove the fried chicken pieces and place them on a wire rack or a baking sheet lined with paper towels. This helps drain any remaining oil, maintaining crispness.
  7. Serve: Serve the chicken hot with a generous squeeze of fresh lemon juice over the top to enhance the flavors and add a tangy brightness.

Notes

  • Marinating the chicken longer than 15 minutes can intensify the flavors but avoid exceeding 2 hours to maintain texture.
  • Using skin-on thighs adds extra juiciness and crisp texture.
  • Potato starch provides the crispiest coating, but cornstarch or rice flour can be good substitutes.
  • Maintain oil temperature carefully to avoid greasy or undercooked chicken.
  • Let the chicken sit on a wire rack instead of paper towels if you want to keep it especially crisp.
  • Serve immediately for best texture; Karaage tends to lose crispiness if left too long.

Keywords: Japanese fried chicken, karaage, crispy fried chicken, chicken thighs, Asian fried chicken, Japanese appetizer, crispy chicken recipe

Find it online: https://victoriablair.com/japanese-fried-chicken-recipe/