Chicken Karaage is a classic Japanese fried chicken dish where bite-sized pieces of chicken are marinated in soy sauce, sake, ginger, and garlic, then coated in potato starch (or cornstarch) and fried until golden. Unlike Western fried chicken, Karaage is lighter yet incredibly crispy, with tender, juicy meat inside. Perfect as a snack, appetizer, or bento-box treat.
[cooked-sharing]
Yields24 ServingsPrep Time20 minsCook Time15 minsTotal Time35 mins
about 24 nuggets
For the Chicken
1 ½lbsboneless, skin-on chicken thighs, cut into 1 ½-inch nuggets
3tbspsoy sauce
2tbspsake (or dry white wine)
1tbspmirin (or substitute with a pinch of sugar + extra sake)
2clovesgarlic, grated
1tbspfresh ginger, grated
1tspsesame oil
½tspsalt
¼tspblack pepper
For Coating & Frying
1cuppotato starch (or cornstarch, for crispiness)
Vegetable oil, for deep-frying
For Garnish & Serving
Lemon wedges
Japanese mayo (Kewpie) or spicy mayo
Optional: Shichimi togarashi (Japanese chili seasoning)
Marinate the Chicken
1
In a bowl, mix soy sauce, sake, mirin, garlic, ginger, sesame oil, salt, and pepper.
Add chicken pieces and toss to coat evenly.
Cover and refrigerate for at least 30 minutes (up to 2 hours for deeper flavor).
Coat the Chicken
2
Remove chicken from marinade, shaking off excess liquid.
Dredge each piece in potato starch until evenly coated. Shake off excess starch.
Fry the Nuggets
3
Heat oil in a deep pot to 340°F (170°C).
Fry chicken in small batches for 3–4 minutes until light golden. Remove and let rest for 2–3 minutes (this helps lock in juices).
Increase oil temperature to 375°F (190°C). Fry chicken a second time for 1–2 minutes until crispy and deep golden brown.
Drain on paper towels or a wire rack.
Serve
4
Plate karaage nuggets with lemon wedges.
Serve hot with Japanese mayo or spicy mayo for dipping.
Tips & Variations
5
Double-fry method: Ensures crispiness without drying out the chicken.
Gluten-free: Use tamari instead of soy sauce and cornstarch instead of potato starch.
Alternative meat: Try with chicken breast or even shrimp for a variation.
Air fryer option: Spray coated nuggets with oil and air fry at 390°F (200°C) for 12–14 minutes, flipping halfway.
Suggested Pairings
6
Drink: Japanese beer (Asahi, Sapporo) or iced green tea.
Side: Cabbage slaw, pickled daikon, or steamed rice.
Dip: Ponzu sauce, spicy mayo, or yuzu kosho for a citrusy kick.
Ingredients
about 24 nuggets
For the Chicken
1 ½lbsboneless, skin-on chicken thighs, cut into 1 ½-inch nuggets
3tbspsoy sauce
2tbspsake (or dry white wine)
1tbspmirin (or substitute with a pinch of sugar + extra sake)
2clovesgarlic, grated
1tbspfresh ginger, grated
1tspsesame oil
½tspsalt
¼tspblack pepper
For Coating & Frying
1cuppotato starch (or cornstarch, for crispiness)
Vegetable oil, for deep-frying
For Garnish & Serving
Lemon wedges
Japanese mayo (Kewpie) or spicy mayo
Optional: Shichimi togarashi (Japanese chili seasoning)
Directions
Marinate the Chicken
1
In a bowl, mix soy sauce, sake, mirin, garlic, ginger, sesame oil, salt, and pepper.
Add chicken pieces and toss to coat evenly.
Cover and refrigerate for at least 30 minutes (up to 2 hours for deeper flavor).
Coat the Chicken
2
Remove chicken from marinade, shaking off excess liquid.
Dredge each piece in potato starch until evenly coated. Shake off excess starch.
Fry the Nuggets
3
Heat oil in a deep pot to 340°F (170°C).
Fry chicken in small batches for 3–4 minutes until light golden. Remove and let rest for 2–3 minutes (this helps lock in juices).
Increase oil temperature to 375°F (190°C). Fry chicken a second time for 1–2 minutes until crispy and deep golden brown.
Drain on paper towels or a wire rack.
Serve
4
Plate karaage nuggets with lemon wedges.
Serve hot with Japanese mayo or spicy mayo for dipping.
Tips & Variations
5
Double-fry method: Ensures crispiness without drying out the chicken.
Gluten-free: Use tamari instead of soy sauce and cornstarch instead of potato starch.
Alternative meat: Try with chicken breast or even shrimp for a variation.
Air fryer option: Spray coated nuggets with oil and air fry at 390°F (200°C) for 12–14 minutes, flipping halfway.
Suggested Pairings
6
Drink: Japanese beer (Asahi, Sapporo) or iced green tea.
Side: Cabbage slaw, pickled daikon, or steamed rice.
Dip: Ponzu sauce, spicy mayo, or yuzu kosho for a citrusy kick.
