Easy Karaage (Japanese Fried Chicken)

Juicy, bite-sized chicken thighs are marinated in a savory soy-ginger sauce, then fried until golden and extra crispy. This easy karaage recipe makes flavorful Japanese fried chicken that's crispy outside and tender and juicy inside. Enjoy it as a main dish, appetizer, or snack.

5 from 3 votes

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Prep Time 15

Cook Time 15

Resting Time 10

Total Time 40

Course Appetizer, Main Course

Cuisine Japanese

Servings

Calories per serving 432 kcal

Ingredients

1 lb skinless boneless chicken thighs or skin-on boneless thighs
vegetable oil or any neutral oil
1 cup potato starch or cornstarch
lemon wedges for squeezing over the fried chicken
⅓ cup Japanese mayo for dipping

Chicken Marinade

1 tablespoon sake
1 teaspoon white granulated sugar
1 tablespoon mirin
2 tablespoon regular soy sauce or light soy sauce
1 tablespoon ginger grated
1 teaspoon garlic grated
¼ teaspoon black pepper

Instructions

Dice the chicken thighs into even 1.5-inch bite-sized cubes. If using skin-on thighs, leave the skin on. Transfer the chicken to a large mixing bowl.
Add all the marinade ingredients to the chicken and massage until evenly coated. Marinate for 15 minutes at room temperature.
Add the potato starch to a separate large bowl. Working a few pieces at a time, dredge the marinated chicken in the potato starch until evenly coated, then shake off any excess. Transfer to a parchment-lined baking sheet in a single layer and let the coated chicken rest for 10-15 minutes.
Add enough vegetable oil to a heavy-bottomed pot to reach 2 inches deep. Heat over medium-high heat to 350°F using an instant-read or deep-fry thermometer. If you don't have a thermometer, insert a wooden chopstick into the oil; steady bubbles forming around it indicate the oil is hot enough for frying.
Working in small batches, carefully add the chicken in a single layer without overcrowding the pot. Fry for 3-4 minutes, flipping halfway through, until golden and crispy and the chicken reaches an internal temperature of 165°F.
Remove the karaage with a slotted spoon and transfer it to a wire rack to drain. Remove any browned bits from the oil and let it return to 350°F before frying the next batch.
Squeeze fresh lemon juice over the hot karaage and serve with Japanese mayo for dipping.

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