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Japanese Karaage

Authentic Japanese Karaage Fried Chicken (鶏のから揚げ)

  • Author: Yuto Omura
  • Prep Time: 35 mins
  • Cook Time: 10 mins
  • Total Time: 45 minutes
  • Yield: 2 Portions 1x


How to make Authentic and Crispy Japanese Karaage Fried Chicken



  • 300g Chicken thigh (preferably with skin)
  • 1 tbsp Soy sauce
  • 1 tbsp Mirin
  • 1 tsp Black pepper
  • 1 tbsp Garlic paste
  • 1 tsp Ginger paste
  • 1 Small egg
  • 1 tbsp Flour
  • 5 tbsp Corn starch
  • Oil for frying the chicken


  1. Cut the chicken thigh into bite size pieces.
  2. In a zip lock bag or tupperware, add the 1 tbsp soy sauce, 1 tbsp mirin, 1 tsp black pepper, 1 tbsp garlic paste and 1 tsp ginger paste together with the chicken pieces and marinate for at least 30 mins in the refrigerator.
  3. Beat 1 an egg in a bowl and add the marinated chicken pieces, mix with your hand and rub the egg onto the surface of the chicken.
  4. Add flour to the bowl and mix again with your hand.
  5. Put the corn starch onto a plate and use to coat each piece of chicken.
  6. Heat the cooking oil to 180°C (360°F) and deep fry the chicken pieces for about 6 minutes.
  7. Lay the chicken out on a rack or absorbent kitchen towels to take out the excess oil.
  8. Serve and enjoy!


  • Karaage is usually served with shredded cabbage and rice.
  • When frying, you can usually tell it’s ready because the crackling noise of frying begins to die down.
  • This recipe is delicious with dipping sauces or a squeeze of lemon, experiment!
  • Chicken thigh is the best for this recipe as it stays juicy and crispy, but you can also use breast or wings, any part you like really!
  • Method: Deep frying
  • Cuisine: Japanese

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