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Karaage Recipe: How to Make Japanese Fried Chicken

Written by MasterClass

Last updated: Aug 26, 2022 • 2 min read

Learn how to make Japanese fried chicken at home.

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What Is Karaage?

Karaage is a type of Japanese fried food dredged in wheat flour or katakuriko (potato starch). Karaage is similar to tempura, but karaage is not dipped in a batter. Karaage is a popular appetizer in Japan, found in izakayas (Japanese bars), convenience stores, and bento boxes.

Karaage vs. Tatsuta-age: What’s the Difference?

Karaage and tatsuta-age are often used interchangeably. Tatsuta-age is a style of karaage that involves marinating pieces of chicken in soy sauce and mirin (rice wine) before dredging them in potato starch. Tatsuta-age has become one of the most popular types of karaage since the marinade infuses the chicken with extra flavor.

Best Chicken Cuts for Chicken Karaage

Chicken thighs are typically best for chicken karaage, since their flesh is more flavorful than chicken breasts and less likely to dry out when exposed to the oil’s heat. Skin-on chicken thighs have an additional layer of fat that makes them even more flavorful and juicy karaage. (Ask your butcher to remove the bones from skin-on chicken thighs.) Both skinless chicken thighs or skin-on breasts will also work in a pinch, but your karaage won't be as fatty as the kind served at Japanese restaurants.

Japanese Karaage Fried Chicken Recipe

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makes

prep time

20 min

total time

1 hr

cook time

40 min

Ingredients

  1. 1

    Cut the chicken into bite-size pieces—about 2-inch pieces. (For tatsuta-age use marinated chicken.)

  2. 2

    Fill a deep-fryer or large pot with at least 3 inches of cooking oil and heat to 350 degrees Fahrenheit.

  3. 3

    Line a baking sheet with paper towels and place a wire rack on top of the baking sheet.

  4. 4

    Prepare a shallow bowl with potato starch.

  5. 5

    Roll each piece of chicken in the potato starch, shaking off the excess, and transfer to the wire rack.

  6. 6

    Deep fry the chicken pieces a few at a time until golden, about 3 minutes. Be careful not to crowd the pan, which will cause the oil temperature to drop.

  7. 7

    Using kitchen chopsticks or a spider, transfer fried chicken pieces to the wire rack.

  8. 8

    After deep frying all the chicken pieces once, increase the oil temperature to 375 degrees Fahrenheit and fry each piece a second time until golden brown and crispy, about 1 minute.

  9. 9

    Transfer to the wire rack.

  10. 10

    Serve with a small bowl of mayonnaise topped with shichimi togarashi and lemon wedges. Drizzle with lemon juice.

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