Name: Karaage (Japanese Fried Chicken)
Prep time: 15 min
Cook time: 15 min
Ingredients: 1 lb boneless chicken thighs (/ skinless or skin-on, based on prefeence); 2 Tbsp soy sauce; 2 Tbsp sake; 1/2 tsp ground garlic; 1/2 tsp ground ginger; 4 Tbsp corn starch; 2 Tbsp all-purpose flour; Oil for frying

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Karaage (Japanese fried chicken) is crispy on the outside, juicy on the inside, and packed with flavor. It’s marinated in soy sauce, garlic, and ginger, then lightly coated and fried until golden. Perfect as a main dish, snack, or bento box favorite!

Karrage (Japanese fried chicken) served on a plate with lemon wedges and greens.

Cooking Time: 30 minutes / Marinating Time: 15 minutes to 2 hours

Ingredients (Serves 3-4)

1 lb boneless chicken thighs (skinless or skin-on, based on preference)
2 tablespoon soy sauce
2 tablespoon sake
½ teaspoon ground garlic
½ teaspoon ground ginger
4 tablespoon cornstarch
2 tablespoon all-purpose flour
Oil for frying

Karaage chicken ingredients: chicken thighs, soy sauce, sake, garlic, ginger, cornstarch, and flour

STEP-BY-STEP INSTRUCTIONS

1. Cut the chicken – Cut the chicken thighs into bite-sized pieces. (about 1–1.5 inches) Place them in a bowl.

Chicken thighs being cut into bite-sized pieces on a cutting board

Cut chicken thighs placed in a glass mixing bowl

2. Marinate the chicken – Add soy sauce, sake, ground garlic, and ginger. Gently rub and mix everything well. Then, cover with plastic wrap and marinate in the fridge for at least 15 minutes (30 minutes to 2 hours is best, but you can leave it overnight for more flavor).

Ground garlic and ginger in a bowl with soy sauce and sake being poured over chicken

Marinated chicken thighs being gently rubbed and mixed by hand

3. Coat the chicken (right before frying) – In a separate bowl, mix cornstarch and flour. When ready, take the chicken out of the marinade and coat each piece evenly in the flour mixture. Shake off any excess. While this step, you can start heating the oil so it’s ready when you finish coating.

Cornstarch and flour combined in a small bowl with a whisk for karaage coating

Marinated chicken pieces being coated in a flour and cornstarch mixture

4. First fry (low heat) – Heat oil to 300–320°F (150–160°C). Fry the chicken in small batches for about 3 minutes, until the outside is light golden. Remove and rest on a wire rack or tray for 2–3 minutes to drain excess oil.

Chicken pieces frying in hot oil in a pot

Light golden fried chicken resting on a wire rack.

5. Second fry (high heat) – Increase the oil temperature to 350°F (180°C). Fry the chicken again for 1–1.5 minutes, until crispy and deep golden brown.

Chicken pieces frying again for the second fry in hot oil.

Deep golden brown karaage chicken resting on a wire rack.

6. Serve – Enjoy your Japanese Karaage Chicken hot, with lemon wedges!

Crispy Japanese karaage chicken served on a plate with lemon wedges and greens

Recipe Tips

Double fry is the key to delicious Karaage Chicken. During the first fry, the chicken cooks gently, and as it rests, it continues cooking with residual heat, keeping it soft and tender. The second fry crisps up the outside, giving it a golden, crunchy finish.

Don’t overcrowd the pan – Frying in small batches keeps the oil temperature steady, ensuring each piece cooks evenly and turns perfectly crispy.

Print Recipe

Karaage (Japanese Fried Chicken)

This easy Karaage Chicken recipe (Japanese Fried Chicken) is marinated in soy sauce, garlic, and ginger, then double-fried for extra crispy texture while staying juicy inside. A delicious Japanese favorite you can make at home!

Prep Time15

Cook Time15

Marinating time:30

Author: Grace

Cost: $9

Ingredients

1 lb boneless chicken thighs / skinless or skin-on, based on prefeence
2 tablespoon soy sauce
2 tablespoon sake
½ teaspoon ground garlic
½ teaspoon ground ginger
4 tablespoon corn starch
2 tablespoon all-purpose flour
Oil for frying

Instructions

Cut the chicken – Cut the chicken thighs into bite-sized pieces. (about 1–1.5 inches) Place them in a bowl.
Marinate the chicken – Add soy sauce, sake, ground garlic, and ginger. Gently rub and mix everything well. Then, cover with plastic wrap and marinate in the fridge for at least 15 minutes (30 minutes to 2 hours is best, but you can leave it overnight for more flavor).
Coat the chicken (right before frying) – In a separate bowl, mix cornstarch and flour. When ready, take the chicken out of the marinade and coat each piece evenly in the flour mixture. Shake off any excess. While this step, you can start heating the oil so it's ready when you finish coating.
First fry (low heat) – Heat oil to 300–320°F (150–160°C). Fry the chicken in small batches for about 3 minutes, until the outside is light golden. Remove and rest on a wire rack or tray for 2–3 minutes to drain excess oil.
Second fry (high heat) – Increase the oil temperature to 350°F (180°C). Fry the chicken again for 1–1.5 minutes, until crispy and deep golden brown.
Serve – Enjoy your Japanese Karaage Chicken hot, with lemon wedges!