Karaage (Japanese Fried Chicken) Recipe

Karaage is Japanese-style fried chicken that’s been marinated in a flavorful mix of soy sauce, garlic, ginger, and mirin, then coated in potato starch and fried until irresistibly crispy.

It’s a popular izakaya (Japanese pub) dish, where it’s commonly served as a small plate to share alongside drinks. But despite its side-dish reputation, karaage absolutely holds its own as a main. With rice and a few simple sides, it becomes a full meal that’s hard to beat.

Karaage is one of those nostalgic, comforting dishes that immediately takes me back to my childhood. My mom made it frequently growing up. So often that it became a staple on our weekly dinner rotation. She always made enough for leftovers, though they rarely lasted beyond the next day.

Personally, I love eating karaage with a side of finely shredded cabbage salad. It’s a classic combo in Japan, where the crisp freshness of the cabbage balances the richness of the fried chicken. And I always add a small squeeze of Kewpie mayo on the side for dipping. It’s creamy, tangy, and just indulgent enough to make every bite even better.

Whether you’re serving it at a party or making it for a weeknight dinner, karaage is one of those crowd-pleasing dishes that never goes out of style.

Potato Starch Substitutes

Potato starch is traditionally used in karaage for that signature light, ultra-crispy coating, but here are several substitutes you can use:

• Tapioca Starch (AKA tapioca flour): Pictured, creates a very crunchy texture and is a great gluten-free option.
• Cornstarch: The most common substitute. It gives a similarly crispy finish, though slightly lighter and less craggy than potato starch.
• Arrowroot Powder: Another gluten-free choice that gives a crisp but slightly lighter and smoother texture.
• All-Purpose Flour: Works in a pinch but gives a denser, more bready crust. Often used in combination with cornstarch to balance texture.
• Rice Flour: Offers a light, crisp bite and is a popular choice in many Asian fried dishes.
• Wheat Starch: Less common at home, but sometimes used in commercial kitchens – results are crisp and light.

What Should I Pair With Karaage?

Karaage (Japanese fried chicken) is crispy, juicy, and flavorful on its own, but pairing it with the right sides takes it to the next level! Here are some tasty things to eat with karaage:

• Steamed rice: A classic pairing that balances out the fried chicken.
• Shredded cabbage: Crisp and refreshing, I love to serve it with goma (roasted sesame) dressing.
• Miso soup: Warm and comforting, it rounds out the meal perfectly.
• Japanese potato salad: Creamy, slightly sweet, and a great contrast to the crunch of karaage.
• Pickled vegetables (tsukemono): Help cut through the oil and add a tangy bite.
• Onigiri (rice balls): Great for a lunchbox or picnic pairing.

Authentic Japanese Karaage (Crispy Fried Chicken) Recipe

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• Author: Kyrie the Foodie
• Total Time: 1 hour

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Description

Karaage is a Japanese-style fried chicken known for its ultra-crispy, craggy coating and juicy, flavorful interior, often marinated in soy sauce, garlic, and ginger before being lightly coated in starch and deep-fried.

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Ingredients

Units USM Scale 1x2x3x

• 2 lb boneless chicken thighs (you can do either skinless or skin-on)
• 1 tablespoon soy sauce
• 1 tablespoon ginger, grated
• 3 cloves garlic, minced
• 2 teaspoons black pepper
• 1/2 tablespoon sesame oil
• 1/4 cup potato starch
• 1/4 cup all-purpose flour
• Vegetable oil for frying
• Lemon wedges (optional)
• Kewpie mayo (optional, for dipping)

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Instructions

1. Cut the chicken into bite-sized pieces, about 1-2 inch chunks.
2. In a large bowl, combine soy sauce, sake, grated ginger, garlic, and sesame oil. Add the chicken pieces and mix well.
3. Cover and let the chicken marinate in the fridge for at least 30 minutes to 1 hour, or up to overnight for a deeper flavor.
4. In a shallow bowl, mix together the potato starch (or your substitute) and all-purpose flour.
5. Heat vegetable oil in a deep pot or wok to around 350°F (175°C). You need enough oil to fully submerge the chicken.
6. Once the oil is hot, dredge each piece of marinated chicken in the flour mixture, shaking off excess.  Note that you should heat the oil up before dredging the chicken so that the moisture from the sauce on the chicken doesn’t soak up the potato starch and flour.
7. Carefully place the coated chicken into the hot oil and fry in batches, making sure not to overcrowd the pan.
8. Fry for about 3-4 minutes per batch until golden brown and crispy. After frying, place the karaage on a paper towel-lined plate to drain excess oil.
9. Serve immediately with a side of shredded cabbage and lemon wedges. Optionally, add Kewpie mayo for dipping.

• Prep Time: 45 minutes
• Cook Time: 15 minutes

Nutrition

• Serving Size: 4