Tasty Homemade Karaage

Light, flavorful, juicy and crunchy, karaage or Japanese fried chicken is simply wonderful. Kaarage is an incredibly popular dish in Japan found in diners, convenience stores, izakaya (think the Japanese version of a pub), and of course, in people’s home kitchens. Karaage features bite-sized, marinated pieces of chicken thigh meat coated with a light flour breading and deep-fried twice for maximum crispiness. The double-frying and marinating techniques work together to ensure that the inside of the chicken remains juicy in contrast to the crisp exterior. Karaage is often served simply-- with a garnish of thinly sliced cabbage and a slice of lemon. Occasionally, mayo is combined with shichimi spice for a dipping sauce. The small size of each piece makes karaage easy to make in a home kitchen, with no special equipment needed for the deep-frying aspect. Try the following recipe to make your own karaage today!


Prep time: 15 minutes

Cook time: 15 minutes

Total: 30 minutes


1.5lbs boneless, skin-on chicken thighs

½ teaspoon kosher sea salt

Freshly ground black pepper

2 tablespoons potato starch (can be substituted with corn starch)

2 tablespoons karaageko (can be substituted with all-purpose flour)

Neutral-flavored oil (canola, vegetable, soybean are all good options) for deep-frying


½ teaspoon fresh grated ginger

1 clove garlic, minced

½ tablespoon soy sauce

½ tablespoon ryori-shu cooking sake