I love making this Japanese fried chicken—crispy on the outside, juicy inside, with a savory‑ginger flavor from the marinade. It’s one of my favorite comfort foods to serve for dinner or as a snack. Japanese Fried Chicken (Karaage)

Why You’ll Love This Recipe

I’ll tell you — I’m drawn to this recipe because:

The marinade deeply flavors each bite, so it’s not just about the crunch.
The double‑fry method gives it that extra crispness without overcooking the meat.
It’s versatile — I can serve it with rice, a salad, or even as part of a bento box.
It reheats well (if there’s any left), so I can make a batch and enjoy leftovers later.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

500 g boneless chicken thighs, with skin on (or skinless if you prefer), cut into bite‑sized pieces
3 tablespoons soy sauce
2 tablespoons sake
1 tablespoon mirin
1 teaspoon sesame oil
1 teaspoon grated fresh ginger
1 clove garlic, finely grated
Pinch of salt
Pinch of black pepper
1 egg (lightly beaten)
40 g all‑purpose flour
60 g potato starch (or cornstarch)
Vegetable oil (or another neutral oil) for deep frying — enough to submerge pieces

directions

Prepare chicken pieces
I trim any excess fat, pat the chicken dry with paper towels, then cut into roughly 3–4 cm pieces so they cook evenly.
Make the marinade & marinate
I combine soy sauce, sake, mirin, sesame oil, ginger, garlic, salt, and pepper in a bowl. Then I add the chicken pieces, massage to coat thoroughly, cover, and refrigerate for at least 30 minutes (I often do 1 hour or more for better flavor).
Dredge / coat the chicken
After marination, I remove excess marinade (shake off drip). I whisk the beaten egg and mix into the chicken. Then I mix the flour and potato starch together and coat each piece well, pressing gently so the coating adheres.
First fry (lower temperature)
I heat the oil to about 160 °C (320 °F). I fry chicken pieces in small batches for ~2.5 to 3 minutes, just until they begin to cook through (not browned). I remove them and let them rest on a rack or paper towels.
Rest / drain
I let the partially fried pieces rest for 3–4 minutes so moisture disperses and the coating firms up.
Second fry (higher temperature)
I increase the oil temperature to ~190–200 °C (374–392 °F) and then flash‑fry the pieces for 30 seconds to 1 minute, until golden brown and super crispy. I remove them and drain on a rack or paper towels.
Serve hot
I like to serve immediately, often with a wedge of lemon or some shredded cabbage on the side.

Servings and timing

Servings: about 3–4 (depending on appetite)
Prep time (including marinating): ~45 minutes to 1 hour
Active cooking time: ~10–15 minutes
Total time: ~1 hour to 1 hour 15 minutes

If your recipe had different amounts or timing, feel free to tell me and I’ll adjust.

Variations

I sometimes mix half rice flour with potato starch for a lighter crust.
I’ve added a pinch of cayenne or shichimi togarashi for a spicy kick.
Using chicken breast instead of thigh works, though I find thighs stay juicier.
Some versions omit the egg and rely purely on the starch + marinade adhesion.
You can marinate overnight for deeper flavor.
Serve with Japanese mayonnaise (Kewpie) or a garlic‑lemon dip for extra dimension.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I preheat the oven to 200 °C (about 390 °F) and bake for 5–7 minutes (or until heated and crisp). I avoid microwaving because it softens the coating.

FAQs

What if I don’t have sake or mirin?

I sometimes skip mirin or substitute with a small amount of sugar. If I lack sake, I’ll use a dry white wine or even a bit of water with extra soy sauce, though the flavor won’t be quite the same.

Can I use chicken breast instead?

Yes — but breast cooks faster and is more likely to dry out. I reduce frying time slightly and watch closely.

Why double fry?

Double frying gives me a crispy outer crust without overcooking the interior. The first fry cooks the meat, and the second gives the golden finish.

How do I know the oil temperature is right?

I often use a thermometer. Another trick: drop a small bit of coating into the oil — if it sizzles and bubbles steadily, the oil’s hot enough.

Can I freeze the cooked Karaage?

Yes. Once cooled, I freeze in a single layer and then transfer to a freezer bag. To reheat, I thaw and then re-crisp in oven or air fryer.

Conclusion

I hope you enjoy making and eating this Japanese fried chicken (Karaage) as much as I do. The balance of savory, slightly sweet, and crispy is something I always crave. If you try it, let me know how it turns out or if you’d like adjustments (for fewer servings, or using other cuts).