Crispy Japanese Fried Chicken You Can’t Resist at Home

Experience the magic of Japanese Fried Chicken, or karaage, a healthier twist on fried chicken that's bursting with flavor.

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Prep Time 40

Cook Time 15

Marination Time 4

Total Time 4 55

Servings: 4 pieces

Course: Chicken

Cuisine: Japanese

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1 kg boneless, skinless chicken thighs Chicken breasts can be used for a leaner alternative.

For the Marinade

1/4 cup soy sauce Swap with tamari for a gluten-free option.
2 tablespoons sake Use white wine vinegar or dry sherry if sake isn’t on hand.
2 tablespoons fresh ginger Grated; ground ginger works in a pinch.
4 cloves garlic Minced; garlic powder is an acceptable substitution.
2 tablespoons sesame oil Can be replaced with canola or vegetable oil.

For the Coating

1/2 cup potato starch Cornstarch serves as a viable alternative.
1/4 cup all-purpose flour Gluten-free flour blends work as well.

For Frying

2 cups vegetable oil Canola oil is a great substitute.

For Serving

2 pieces lemon wedges Lime can also be used.
1/4 cup Japanese mayo Optional for dipping.

Equipment

Mixing bowl
deep frying pan
Thermometer
Slotted spoon
Paper towels

Method

Step-By-Step Instructions

Prepare Marinade: In a mixing bowl, whisk together soy sauce, sake, grated ginger, minced garlic, and sesame oil until well combined. Allow these ingredients to mingle for a minute.
Marinate Chicken: Cut the chicken into bite-sized pieces and place them into the bowl with the marinade. Toss until thoroughly coated, cover, and refrigerate for at least 30 minutes (up to 4 hours for maximum flavor).
Coat Chicken: Prepare a bowl with potato starch and all-purpose flour. Dredge the marinated chicken pieces in the starch-flour mix, ensuring even coating.
Heat Oil: Pour enough vegetable oil into a deep frying pan to cover the bottom by about 2 inches. Heat oil to 170°C (340°F).
Fry Chicken: Carefully fry the coated chicken pieces in batches for about 4-5 minutes, turning halfway through until golden brown.
Drain & Serve: Transfer fried chicken to a plate lined with paper towels. Let it rest before serving with lemon wedges and optional Japanese mayo.

Nutrition

Serving: 1pieceCalories: 450kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 900mgPotassium: 500mgFiber: 2gSugar: 1gVitamin A: 5IUVitamin C: 10mgCalcium: 1mgIron: 10mg

Notes

For optimal flavor, marinate chicken for at least 4 hours. Maintain oil temperature at 170°C (340°F) while frying for the best results.

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