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Karaage or chicken karaage is a Japanese fried chicken dish. This homemade karaage recipe is easy, delicious with simple ingredients. The end results are juicy and crispy chicken that tastes just like Japanese restaurants!
What Is Karaage
Karaage (唐揚げ) is Japanese fried chicken where small bite-sized pieces of chicken are marinated and then deep-fried to crispy perfection.
Karaage is a very popular item at Japanese restaurants here in the US. It’s often served as an appetizer or as part of a Japanese combo or bento meal, it’s also called sesame fried chicken.
In many Asian countries especially Taiwan, a similar street snack called is Taiwanese salt and pepper chicken.
How To Make Karaage
- Use chicken thighs or chicken legs for the best chicken karaage. Cut the chicken into bite-sized pieces.
- Marinate the chicken with soy sauce, Japanese cooking sake, ginger, garlic and sesame oil for as little as 15 minutes.
- Coat each piece of the chicken generously with potato starch or corn starch.
- Deep fry the chicken. They should be brown on the outside but the meat should be juicy and bursting with flavors.
The Secret To Good Karaage
For the best karaage recipe, you should marinate the chicken for at least 2 hours or best overnight so the flavors seep inside the chicken meat.
Serve the chicken with mayonnaise and lemon wedges. Squeeze the lemon juice on top of the karaage and dip it with the mayonnaise.
Frequently Asked Questions
This recipe is only 361 calories per serving.
What To Serve With Chicken Karaage
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Other Japanese Deep Frying Recipes
Chicken Karaage (Sesame Fried Chicken)
Ingredients
- 1 pound (500g) boneless and skinless chicken breasts, or thighs, cut into cubes
- 6 tablespoons Japanese cooking sake
- 3 tablespoons soy sauce
- 3 inches (7cm) fresh ginger, peeled and pounded with a mortar and pestle to extract 2 tablespoons ginger juice
- 1 teaspoon sesame oil
- cornstarch
- oil, for deep frying
Instructions
- Use paper towels to pat the chicken dry and transfer it to a bowl. Add the sake, soy sauce, ginger juice, and sesame oil, and marinate for 30 minutes (or up to 2 hours for best results). Remove the chicken pieces from the marinade and coat them evenly with cornstarch in a plastic bag, such as a Ziplock. Shake off the excess cornstarch.
- Heat a wok or pot of cooking oil. When the oil is hot enough for frying (350°F – 375°F or 176°C – 190°C), carefully drop in the chicken and quickly deep fry until the pieces float. Transfer the chicken to a plate and let it rest for a couple of minutes.
- Return the chicken to the oil and deep-fry again until golden brown and crunchy. Transfer to a plate or bowl lined with paper towels to absorb excess oil. Serve hot with a slice of lemon and mayonnaise.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have made Karaage Chicken many times but never with the ingredients in this recipe. The sesame flavor is wonderful. We used Bulldog sauce for dipping and really enjoyed. Thank you for sharing this wonderful recipe.
I have made Karaage Chicken many times but never with the ingredients in this recipe. The sesame flavor is wonderful. We used Bulldog sauce for dipping and really enjoyed. Thank you for sharing this wonderful recipe.
OMG, I made this recipe tonight. It was amazing. I marinaded the chicken for 4 hours.
It was as good as I have had at any Japanese restaurant. Thanks for sharing your recipe. Will be making again soon.
Awesome thanks Rebecka. Yes this chicken karaage recipe is very good.
OMG, I made this recipe tonight. It was amazing. I marinaded the chicken for 4 hours.
It was as good as I have had at any Japanese restaurant. Thanks for sharing your recipe. Will be making again soon.
I thought the whole idea was to use potato starch instead of corn starch
Yes, traditionally yes but most people can’t find potato starch so corn starch is fine. If you have potato starch use it by all means.
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This is the best chicken I ever made! Exceptional flavors. I didn’t have all the ingredients on hand but it still turned out great. This recipe is a keeper. Thanks!
Thanks Sandy.
Hi Bee, I dont know how or why but I found myself with a bottle of Walnut Oil in kitchen. I dont know what to do with it. Can you help ?? Thank you.
Suannee
Bee, looks easy and delicious! Thanks so much for sharing your recipes! Sylvieann xo
I learn this recipe when I was the cook in the japanese restaurant.
Add in sake, ginger juice, soy sauce, sesame oil (optional), kiwi juice, garlic (fresh), white pepper, and also add 1 egg.
Cheers!
Hi Kyozai, thanks for your tips…kiwi juice, wow, I will have to try it. :)
Love this recipe. But could you get same effect from oven baking. Prefer it to frying
You can try.
I’m Japanese American and have made karaage for decades. Tried frying in air fryer and was just “okay” – some dishes are just better fried in oil. Also always use potato starch which is readily available in Japanese markets at least in California. And Bull Dog sauces are the best, also available at Japanese markets.
Yes would love to see if traditional oven baking or convection oven/ air frying will work. Please let us know if you do! Thanks!
I think air fryer is an option but I don’t recommend oven.
Hi! This recipe sounds delicious and I can’t wait to try! I had a question about the marinade time. Would leaving the meat to marinade overnight be ok?