Chicken Karaage (Japanese Fried Chicken)

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Life can get pretty busy, and while I absolutely love cooking, some days I simply don’t have the energy to make anything too complicated. That’s when I turn to one of my favorite guilty pleasures: fried chicken. I honestly don’t think I could ever say no to it! So every now and then, I make this Chicken Karaage at home whenever I’m craving something comforting and delicious.

You’ve probably seen a lot of chicken recipes out there, but I promise you, this one’s pretty easy to prepare at home! Plus, if you’re a big fan of Japanese dishes like me, you’ll probably love this one too. Crispy, juicy, and served with creamy, spicy mayo sauce, it’s the kind of meal that’s hard to say no to! :))

Why You’ll Love This Recipe

• Easy to make at home. The marinade comes together with simple ingredients, and you don’t need any special equipment or complicated techniques to make good Chicken Karaage.
• Crispy on the outside, juicy inside. Chicken thighs stay tender and flavorful while the starch coating gives the chicken that light, crispy texture when fried.
• Big on flavor. Garlic, ginger, sake, soy sauce, and sesame oil give the chicken plenty of flavor without needing a long list of ingredients.
• Great for a quick comfort meal. When you want fried chicken but don’t feel like making a complicated dish, this is a good one to have in your back pocket.
• The spicy mayo makes it even better. The creamy sauce has just the right mix of Japanese mayo, sriracha, honey, and sesame oil. You can also adjust the sriracha depending on how spicy you like it.
• Easy to serve your way. Have it with rice, noodles, a simple salad, or just eat it straight from the plate with a squeeze of lemon. It’s also easy to make for yourself without having to prepare a huge meal.

Ingredients for Chicken Karaage (Japanese Fried Chicken)

Chicken thighs. I used skin-on chicken thighs because they stay juicy and the skin gets wonderfully crispy. Chicken breast works too if you prefer a leaner option, but it can get quite dry when fried. Just cut the chicken into bite-sized pieces.

Cornstarch, salt, and pepper. Potato starch is traditionally used and gives a very crisp coating. Cornstarch is a great substitute for a lighter crunch, while tapioca starch gives a crispier, slightly chewier texture.

Garlic, ginger, sake, and light soy sauce. These make up the flavorful marinade. Garlic is my personal addition, and I highly recommend it if you love garlic as much as I do!

Japanese mayonnaise, sriracha, honey, and sesame oil. These make the dipping sauce. The karaage is flavorful enough without it, but I love the extra kick. Japanese mayo is my favorite, but regular mayo works too, just add a little lemon juice or rice vinegar for extra tang.

Lemon, green onions, and chili flakes. Optional garnishes for freshness, color, and a little extra flavor.

How to Make Chicken Karaage (Japanese Fried Chicken)

Start by cutting 500g boneless, skin-on chicken thighs into bite-sized pieces and placing them in a bowl. Keeping the skin on is worth it here because it gets wonderfully crispy while the chicken stays juicy.

Season the chicken with ½ teaspoon salt and ¼ teaspoon black pepper.

Using clean hands, mix everything well so the seasoning is evenly distributed. Cover the bowl with a lid and set it aside while you prepare the marinade.

In a small bowl, mix together 3 cloves minced garlic, 1 tablespoon minced ginger, 2 tablespoons sake, 2 tablespoons light soy sauce, and 1 teaspoon sesame oil until well combined. Then pour the marinade over the seasoned chicken and mix well, making sure every piece is evenly coated. Cover the bowl and let the chicken marinate for 30 minutes.

You don’t need to marinate it for hours for this recipe. Since the chicken is cut into bite-sized pieces, 30 minutes is enough to give it plenty of flavor.

When you’re ready to fry, use a deep frying pan, deep skillet, or small pot and add enough neutral cooking oil to come about 2-3 inches deep. Heat the oil over medium heat until it reaches 170-175°C (340-350°F). While the oil is heating, place ½ cup cornstarch or potato starch on a plate. Having the starch ready beforehand makes coating the chicken much easier.

Take each piece of chicken from the marinade and coat it well in the starch. Gently shake off any excess before placing it aside. Don’t worry if the coating looks a little uneven. Those little rough edges are what help give karaage its crispy texture.

Once the oil is hot, carefully add the chicken in batches. Avoid overcrowding the pan because too much chicken at once will lower the oil temperature and can leave you with less crispy chicken.

Fry for about 3-4 minutes, turning the pieces occasionally, until golden brown and cooked through. The exact time will depend on the size of your chicken pieces, so use the color and texture as a guide. If you have a kitchen thermometer, the thickest piece should reach 74°C (165°F). Transfer the cooked karaage to a plate lined with paper towels and let the excess oil drain.

For the sauce, mix ¼ cup Japanese mayonnaise, 1 tablespoon sriracha, 1 tablespoon honey, and ½ teaspoon sesame oil until smooth. You can add more or less sriracha depending on how spicy you like it.

Serve the Chicken Karaage while it’s still hot and crispy, with the spicy mayo on the side for dipping. Finish with sliced green onions, chili flakes, and lemon wedges if you like.

The sauce is completely optional since karaage is already flavorful on its own. Sometimes, a simple squeeze of lemon is all you need.

If you’re ready to make some at home, here’s the full recipe below. You can also print it out and keep it handy for the next time you’re craving karaage.

What to Serve With Chicken Karaage (Japanese Fried Chicken)

Chicken Karaage is pretty filling on its own, but it also goes really well with simple sides. Here are a few easy options:

Steamed rice. The simplest pairing, and probably my favorite. Plain white rice helps balance the salty, crispy chicken and the creamy spicy mayo.

Miso soup. A warm bowl of miso soup makes this feel more like a complete Japanese-style meal without adding much extra work.

Shredded cabbage. Fresh, crunchy cabbage is a nice contrast to the crispy fried chicken. You can keep it simple or add a light dressing.

Japanese cucumber salad. Something cool and refreshing like a simple cucumber salad works especially well alongside fried food.

Ochazuke-style rice. If you have leftover rice, you can keep the meal simple with a bowl of Japanese-style ochazuke on the side. My Tuna Ochazuke is an easy option if you want something light to pair with the crispy karaage.

Meal Prep and Storage

To store: Let the fried chicken cool briefly, then transfer it to an airtight container and refrigerate within 2 hours of cooking. It will keep in the fridge for 3-4 days. Keep the sauce in a separate container so the chicken doesn’t lose its crispiness.

To reheat: For the best texture, reheat the karaage in an air fryer or oven rather than the microwave. Air-fry or bake until hot and crispy, then check that the chicken reaches 74°C (165°F) in the center. The microwave works too, but the coating will be much softer.

To freeze: Let the cooked chicken cool briefly, then freeze it in an airtight container or freezer-safe bag. For the best quality, use within 2-6 months. Thaw in the refrigerator before reheating, or reheat directly from frozen if needed.

For meal prep: If you’re making this ahead, keep the karaage and sauce separate and reheat only what you’re planning to eat. The coating will always be at its best when freshly fried, but reheating it in an air fryer or oven can bring back a good amount of that crispiness.

Products I Used For This Recipe

Here are some of the kitchen tools and products I used to make this recipe. Some of the links may be affiliate links, which means I may earn a small commission if you purchase through them, at no extra cost to you.

1. Cornstarch
2. Sea Salt
3. Sake
4. Light Soy Sauce
5. Kewpie Mayo
6. Sriracha
7. Honey
8. Pure Sesame Oil

Every little bit helps support Barely Salted and allows me to keep testing, cooking, and sharing recipes with you. Thank you for supporting my little corner of the internet! ❤️

More Japanese Recipes to Try

• Tuna Ochazuke
• Mushroom Wafu Pasta
• Okonomiyaki (Savory Japanese Pancake)
• Miso Imo Mochi (Japanese Sweet Potato Cakes with Miso Glaze)
• Agedashi Tofu

Let’s connect!

If you tried this Chicken Karaage, I’d love to know how it turned out for you. Did you make any changes to the recipe, or have a favorite way of serving it? Leave a comment below and share your thoughts or any tips you picked up along the way.

And if you make it and share it on Instagram, feel free to tag me @barelysalted so I can see it too! ❤️

Warmly,
Jezelle