It wasn’t until Portuguese traders showed up on Tanegashima in 1543 that deep-frying became popular in Japan. Their hot-oil technique caught on and blossomed into what we now know as “tempura”. Today, Japan’s crispy offerings go way beyond just tempura. In this roundup, you’ll find 25 approachable recipes that bring that golden crunch to your own kitchen.
1. Chicken Karaage (Fried Chicken)
This karaage recipe features juicy chicken thighs marinated in soy sauce, ginger, garlic, and sake. The double-frying technique makes the outside super crispy while keeping the inside tender.
Having a deep appreciation for karaage since childhood, I focused on perfecting the crunch and flavor in this recipe.
2. Tempura
If you want to get the real tempura texture, it’s more about the technique than the complexity. This batter avoids overworking and uses chilled ingredients to ensure delicate crispiness. It’s versatile and lets the natural flavors of your chosen ingredients shine.
Among Japan’s deep-fried dishes, tempura is in a league of its own. With this tempura batter, you can recreate the kind of delicate fry that you would usually get at a restaurant at home.
3. Agedashi Tofu
If you’re looking for a Japanese appetizer, I’d highly recommend agedashi tofu. It’s delicate, flavorful, and comforting.
It’s got a crisp fried coating, tender tofu, and a delicate dashi-based sauce. Every bite is warm and textural, with simple garnishes that really make it pop.
4. Tonkatsu
Juicy pork loin is breaded with panko and deep-fried to golden perfection. The crust stays crisp while the meat remains tender and moist. It’s served with a homemade sauce that balances sweetness and tang.
For me, a tonkatsu set meal is the ultimate Japanese comfort food. The crunchy cutlet and bold sauce earn this dish a firm spot in any deep-fried lineup.
5. Korokke
Korokke blend creamy mashed potatoes with savory beef, coated in breadcrumbs and deep-fried to crunchy perfection.
For me, korokke bring back memories of the butcher shop croquettes I loved as a kid. This recipe recreates that familiar taste.
6. Crab Cream Croquettes
Golden and crisp outside, these korokke burst with a luscious crab béchamel once bitten into. The filling is delicately seasoned to highlight the seafood’s natural sweetness.
Crab cream korokke brings a touch of sophistication to Japanese deep-frying. I love how it transforms humble ingredients into something so indulgent.
7. Harumaki
These spring rolls offer a Japanese take on a familiar favorite, featuring a mild yet flavorful filling. They’re fried until crispy and pair beautifully with mustard or vinegar-soy dip.
If you enjoy Chinese spring rolls, you’ll love this Japanese version too!
8. Ebi Mayo
This recipe reimagines ebi mayo with a crisp beer-based coating that complements the rich, sweet-savory sauce. The shrimp stay tender inside, while the batter brings a satisfying crunch.
This dish is a great example of how familiar flavors can be given a fresh twist in the world of deep-fried food.
9. Osaka-Style Kushiage
Kushiage features skewered ingredients like meat, seafood, and vegetables, breaded in panko and deep-fried until golden.
This is Osaka’s deep-fried pride, and one of the most creative dishes I enjoy making. It brings people together, which is what great deep-fried food should do.
10. Chicken Breast Karaage with Lemon
Lean chicken breast gets transformed into something juicy and bold through careful marination and frying. The texture is light, the flavor citrusy and savory.
The lemon brings out the best in the meat, making it a fresh and modern option.
11. Curry Flavor Age Gyoza
I created this gyoza with deep-frying in mind. It’s not just a twist, it’s a purpose-built dish. It’s spicy, crunchy, and impossible to stop eating.
Golden, crunchy, and filled with curry-flavored meat, these age gyoza are made to impress.
12. Sata Andagi (Okinawan Donuts)
These deep-fried Okinawan donuts are crisp outside and cakey inside, with a rich flavor from brown sugar.
In the realm of Japanese deep-fried food, sweets deserve a place too. Sata andagi proves that fried indulgence isn’t just for savory dishes.
13. Toriten
This recipe uses a tempura batter specifically tuned for chicken, yielding a crisp yet airy coating. It’s a regional specialty from Oita, made for perfect frying.
If you’re thinking of making chicken tempura, skip the usual batter. This one’s built for it. I designed it to show how great toriten can be when done right.
14. Nasu no Agebitashi
Sliced eggplant is flash-fried, then steeped in a flavorful mix of dashi, soy sauce, and mirin. The result is juicy, tender, and savory with a clean finish.
This dish proves that deep-fried doesn’t have to mean greasy. Agebitashi brings the depth of frying with the freshness of vegetables.
15. Gyukatsu
Who says beef can’t be katsu? This dish is proof of that, and in a way that rivals pork.
Gyukatsu turns tender beef into a crispy, medium-rare cutlet coated in golden panko. The outer layer fries quickly, sealing in the juiciness without overcooking the center. Served with dipping sauces, it’s rich, yet refined.
16. Hire Katsu with Miso Sauce
Hire katsu is the leaner, softer cousin of tonkatsu, and here it’s paired with a bold miso-based sauce.
Hailing from my home, Aichi, this red miso sauce is a local treasure in Japan’s deep-fried world.
17. Chicken Katsu
This chicken katsu is ultra-crispy, with juicy meat encased in a golden panko shell. But the real highlight is the homemade sesame sauce. It adds a bold twist to the classic cutlet.
I crafted this recipe to offer something different and deeply satisfying.
18. Menchi Katsu
This dish combines the heartiness of hambagu with the crunch of korokke.
These patties are made with a mix of ground meat and onion, then breaded and fried until golden.
19. Chicken Tatsuta Age
This soy-marinated chicken gets coated in potato starch and fried to golden perfection.
That signature crispy coating develops perfectly with my shallow-frying approach using less oil than traditional methods.
20. Ebi Furai
Large prawns get coated in flour, egg, and crispy panko breadcrumbs before deep-frying to golden perfection.
Despite being incredibly popular across Japan, many people find ebi fry intimidating to make at home. My detailed prep work and simple techniques prove that creating this crispy, golden deep-fried masterpiece is entirely achievable.
21. Nagoya Style Chicken Wings
These crispy chicken wings are coated in a sweet soy-based glaze and generously dusted with white pepper.
As a proud Aichi native, I can’t resist this local specialty. It’s a must-try for anyone exploring world of chicken wings.
22. Subuta
This Japanese-style sweet and sour pork features crispy pork belly paired with vibrant vegetables like bell peppers and onions.
The homemade sauce balances sweetness and tanginess, creating a harmonious flavor profile.
23. Chicken Katsu Curry
Thick Japanese curry simmers with tender chicken, potatoes, and carrots in a sweet, glossy sauce. I create crispy chicken katsu by pounding breast meat thin, coating in flour, egg batter, and panko mixed with parmesan.
This represents the absolute king of Japanese curry dishes, combining two beloved comfort foods into one iconic meal.
24. Katsu Sando
Katsu sando is truly the king of Japanese sandwiches, representing portable tonkatsu at its finest.
My technique involves butterflying the tenderloin, pounding it thin, then shaping into perfect squares for consistent cooking.
25. Karami Chicken
Chicken wingettes marinate in a complex sauce of white wine, ketchup, chili bean sauce, and oyster sauce. This is the irresistible sweet-spicy wing dish I always order at Saizeriya without fail.
It’s a must-try for fans of Japanese deep-fried recipes seeking to replicate restaurant favorites at home.
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