Bite-sized chicken thigh marinated in soy, ginger and garlic, coated in potato starch and fried until deeply crisp.
Chicken karaage
- 600 g boneless chicken thigh, cut into bite-sized pieces
- 2 tbsp soy sauce
- 1 tbsp sake
- 1 tsp grated ginger
- 1 clove garlic, grated
- 4 tbsp potato starch (or cornflour)
- oil, for deep-frying
- lemon wedges, to serve
- Mix the chicken with soy sauce, sake, ginger and garlic, and marinate for at least 20 minutes.
- Drain off any excess marinade, then toss the chicken pieces in potato starch until well coated.
- Heat oil to 170C and fry the chicken in batches for 3 to 4 minutes, until golden and cooked through.
- Remove and rest for a couple of minutes.
- Raise the oil to 190C and fry the chicken again briefly, 30 to 60 seconds, for extra crunch.
- Drain and serve hot with lemon wedges.
What is karaage?
Karaage is Japanese fried chicken. Bite size pieces of thigh are marinated in soy sauce, sake, garlic and ginger, coated in potato starch and fried until crisp. The starch gives a light, craggy crust rather than a thick batter.
It is found everywhere in Japan, from izakaya bars to convenience stores and school lunch boxes.
Ingredient notes and UK swaps
- Chicken: skin on boneless thigh is ideal. Skinless thigh still works well.
- Potato starch (katakuriko): gives the crispest coating. Cornflour is a fine swap.
- Sake: helps tenderise the meat. Dry sherry or a little extra water can stand in.
- Oil: a neutral oil with a high smoke point, such as vegetable or rapeseed.
Serving and storing
Serve with lemon wedges, Kewpie mayonnaise and shredded cabbage, or with rice. Karaage keeps for 2 days in the fridge. Reheat in a hot oven or air fryer for 6 to 8 minutes so the coating crisps up again. For grilled Japanese chicken instead of fried, try yakitori skewers.
Tips for the best chicken karaage
- The double fry is what gives karaage its shatteringly crisp coating, do not skip the second fry.
- Potato starch fries crisper than plain flour and stays crunchy for longer as it cools.
Why the double fry matters
The first fry cooks the chicken through at a lower temperature, the second, hotter fry is purely for crispness, resting the chicken between the two fries lets residual heat finish the centre while the surface cools slightly, ready to crisp further rather than burn.
Frequently asked questions
Can I use chicken breast instead of thigh?
Yes, though thigh stays juicier. If using breast, cut it slightly larger to avoid drying out.
How do I debone the chicken thighs myself?
See our guide to deboning chicken thighs for a simple method.
Can I air fry karaage?
Yes. Spray the coated chicken with oil and air fry at 200C for about 12 to 15 minutes, turning halfway.
