Japanese Fried Chicken (Chicken Karaage)

The most satisfying part of fried chicken is that it’s finger-licking good. Classic fried chicken recipes are perfectly crispy with a slightly salty flavor that makes you dive in for bite after bite. But you haven’t experienced true crunch until you’ve tried Japanese fried chicken, or chicken karaage.

Chicken karaage gets its slightly sweet yet totally savory flavor from a marinade of sake, soy sauce and mirin. The chicken is then coated with cornstarch and double-fried for a next-level crunch. Among all the Japanese chicken recipes we’ve tried, this might be our very favorite.

What is chicken karaage?

Karaage is a Japanese cooking technique in which small pieces of chicken, meat or fish are lightly coated in starch and deep-fried in oil. Unlike most American fried chicken (coated in flour) or Japanese tempura (coated in batter), karaage is coated in cornstarch or potato starch. The finer starch granules create a light coating that absorbs less oil, creating an incredibly crispy shell.

Japanese fried chicken is also known for its two-step deep-frying method. Frying the chicken twice at increasing temperatures helps the exterior become extra-crispy without the risk of overcooking the meat inside. (It’s how the chicken is still so tender and juicy when you bite into it!)

Is there a difference between chicken karaage and chicken katsu?

While chicken karaage is similar to chicken katsu, the two dishes differ slightly. Katsu typically features boneless, skinless chicken breasts that have been pounded or butterflied to lay flat. The meat is coated with panko bread crumbs, fried and served with tonkatsu sauce (which could be described as a Japanese barbecue sauce).

Chicken karaage features chicken thighs, which are cut into small bites and coated with cornstarch. It’s usually served with a mayonnaise or a spicy mayonnaise dipping sauce.

Japanese Fried Chicken (Chicken Karaage) Ingredients

• Bone-in chicken thighs: It’s nearly impossible to find skin-on boneless chicken thighs, so we like to debone the chicken at home. The skin is essential here because it keeps the meat juicy as it fries twice. In a pinch, you can swap in boneless chicken thighs (or even chicken breasts), but the meat won’t taste as moist.
• Sake: The alcohol in this rice wine breaks down proteins in meat, making the meat taste more tender. It also helps remove gamey flavors from the dark meat chicken.
• Soy sauce: Umami-rich soy sauce adds the perfect level of saltiness while enhancing the chicken’s savory character.
• Mirin: This sweet rice wine is an essential Japanese ingredient. Like sake, it’s made by fermenting rice with a fungus called koji. However, mirin is made with a specific strain of rice called mochi to give it a sweeter taste and a lower alcohol content.
• Ginger: Ginger contains a meat-tenderizing enzyme that softens meat. It also adds a zingy taste and enriches the other sweet and savory flavors in the marinade.
• Cornstarch: Cornstarch absorbs less fat and moisture than flour, so it crisps up more effectively when fried. Since cornstarch is gluten-free, this chicken karaage can be enjoyed by guests with wheat allergies.
• Frying oil: The best oils for frying have a high smoke point (the temperature at which oil will burn and produce smoke). Your best bets for this recipe include vegetable, sunflower or peanut oil.
• Kewpie mayonnaise: Kewpie is a brand of mayonnaise made with egg yolks. It has a sweet, eggy taste and a creamy, velvety consistency. Drizzle it directly over the fried chicken or combine it with Sriracha to make a spicy dipping sauce. Kewpie contains MSG, but you can make Japanese mayonnaise at home if you avoid the additive.

Directions

Step 1: Debone and prepare the chicken

TASTE OF HOME

Remove the bones from the chicken, leaving the skin on. Cut the chicken into 1-1/2-inch pieces.

Editor’s Tip: Don’t worry if you’ve never deboned a chicken before. It doesn’t need to look perfect because the crispy coating will cover up any imperfections. You won’t need the bones for this recipe, but you can save them in the freezer for the next time you make chicken broth.

Step 2: Marinate the chicken

TASTE OF HOME

In a shallow dish, combine the sake, soy sauce, mirin and ginger. Add the chicken and turn to coat. Cover and refrigerate for 30 minutes. Drain the chicken, discarding the marinade.

Editor’s Tip: Don’t marinate the chicken for more than 30 minutes or the meat will become mushy.

Step 3: Fry the chicken karaage

TASTE OF HOME

In a deep fryer or electric skillet, heat 2 inches oil to 325°F. Place the cornstarch in a shallow dish. Add the chicken, a few pieces at a time, and toss to coat.

TASTE OF HOME

Shake off the excess and fry the chicken, a few pieces at a time, just until golden brown, about 1 minute and 30 seconds. Drain on paper towels.

Editor’s Tip: Fry the chicken in batches. Overcrowding the fryer can cause the oil temperature to drop rapidly, preventing the chicken from cooking properly. At the end of this frying session, the chicken should be cooked most of the way through. The second fry is just to crisp up the skin.

Step 4: Fry a second time

TASTE OF HOME

Increase the heat of the oil to 350°. Use a metal fine mesh strainer to remove any fried bits from the oil.

TASTE OF HOME

Fry the chicken thighs again, a few pieces at a time, until dark golden brown, about one minute. Drain on paper towels. If desired, serve with mayonnaise.

SARAH TRAMONTE FOR TASTE OF HOME

Recipe Variations

• Add flavor to the marinade: Feel free to whisk in flavorful ingredients like sesame oil, oyster sauce or garlic. Some people like to add an egg yolk for extra richness.
• Change up the coating: If you’re not concerned about gluten, you can coat chicken karaage with cake or pastry flour, a finely milled type of flour with a light texture similar to starches. Or, stick to gluten-free coatings like potato starch or a combination of rice flour and cornstarch.

How to Store Japanese Fried Chicken (Chicken Karaage)

Japanese fried chicken is best enjoyed right after it comes out of the fryer, when the coating is as crispy as it’ll ever be. If you do end up with leftovers, store them in an airtight container in the refrigerator for up to four days.

How do you reheat Japanese fried chicken (chicken karaage)?

The best way to reheat fried chicken is in the oven or air fryer to restore the coating’s crisp exterior. Reheat the chicken pieces in a 350° oven for about 10 minutes, then bump the oven temperature to 400° and continue cooking until the chicken reaches an internal temperature of 165°. Or, coat the chicken karaage with cooking spray on each side and reheat it in a 350° air fryer, flipping the chicken every three minutes.

Japanese Fried Chicken (Chicken Karaage) Tips

SARAH TRAMONTE FOR TASTE OF HOME

Should you make chicken karaage with potato starch or cornstarch?

Chicken karaage recipes often call for potato starch, but cornstarch is more widely available in the United States. You can make chicken karaage with either ingredient. If you’re making a substitution, be sure to use potato starch instead of potato flour. Potato starch is made by extracting the pure, flavorless starch from potatoes, whereas potato flour is made by grinding whole cooked potatoes.

How can you replace mirin in this chicken karaage recipe?

Mirin is a sweetened Japanese rice wine that’s similar to sake but with a sweeter taste. If you can’t find it or have run out, try substituting extra sake, adding a pinch of sugar to compensate for the sweetness. Dry sherry, rice vinegar or dry white wine are also suitable substitutes.

How do you make sure Japanese fried chicken is juicy?

Marinating the chicken before frying it is the best way to ensure the chicken karaage turns out juicy. It’s also important to coat the chicken completely with cornstarch, which will seal the moisture inside while the chicken fries. Finally, make sure to cook the chicken fully by cutting the pieces into equal sizes so they cook evenly. Keep a close eye on deep-frying temperatures to avoid high temps that can burn the chicken on the outside before the meat is cooked through.

How do you keep the chicken warm while you double-fry chicken karaage?

You don’t really need to worry about keeping the chicken warm in between the frying sessions. Frying the chicken first at 325° cooks it most of the way through, and the internal temperature of chicken will continue to rise as it rests. Frying it a second time at 350° will reheat the chicken and crisp up the skin. If you want to keep the chicken warm after this second session, transfer it to a baking sheet lined with a rack and hold it in a 200° oven.

What do you serve with Japanese fried chicken?

Serve chicken karaage with lemon wedges and garnish it with Kewpie mayo. Kaarage chicken tastes great with a bowl of rice and fresh-sliced cucumber or tsukemono (Japanese pickles) for a little brightness. You can also pair it with other Japanese recipes like yakisoba noodles, miso soup or ramen.