Japanese chicken karaage — bite-sized chicken marinated in ginger, garlic and soy, coated in potato starch and fried until shatteringly crisp. Serve with lemon.
Chicken karaage is Japan's beloved fried chicken — juicy, marinated thigh pieces coated in light potato starch and fried until shatteringly crisp. Bright with ginger, garlic and soy, it's brilliant hot with a squeeze of lemon, as a snack, a meal, or a bento star.
Prep 15 min
Cook 15 min
Total 90 min
Medium
- 450 grams Boneless skin Chicken
- 1 tablespoon Ginger
- 1 clove Garlic
- 2 tablespoons Soy Sauce
- 1 tablespoon Sake
- 2 teaspoon Granulated Sugar
- 1/3 cup Potato Starch
- 1/3 cup Vegetable Oil
- 1/3 cup Lemon
Video
Preparation
- Whisk the ginger, garlic, soy sauce, sake and sugar together in a bowl, add the chicken, and stir to coat evenly. Cover and refrigerate for at least 1 hour.
- Add 1 inch of vegetable oil to a heavy-bottomed pot and heat to 360°F. Line a wire rack with paper towels and have your tongs ready. Put the potato starch in a bowl.
- Add a handful of chicken to the potato starch and toss to coat each piece evenly.
- Fry the karaage in batches until the exterior is medium brown and the chicken is cooked through, then transfer to the paper-towel-lined rack. For extra-crispy karaage, fry a second time after it has cooled, until a darker colour.
- Serve with lemon wedges.
Tips from the ZestyPlate Kitchen
- Use boneless thigh rather than breast — it stays juicy and tender after frying.
- Marinate well so the chicken is flavoured all the way through.
- Potato starch (not flour) gives that signature light, ultra-crisp coating.
- Double-fry for extra crunch — once to cook, then again after cooling to crisp and colour.
Frequently Asked Questions
Potato starch fries up lighter and crispier, giving karaage its distinctive delicate, crunchy shell.
You can, but thigh is traditional and far juicier; if using breast, don't overcook it.
Lemon wedges and a dollop of Japanese mayo are classic, with rice and a crisp salad.
