Japanese Fried Chicken (Karaage)

Ingredients

• 454 g (1 lb; about 4 pieces)boneless, skin-on chicken thighs
• 15 ml (1 tablespoon)light soy sauce
• 10 ml (2 teaspoons)mirin
• 2.5 ml (1/2 teaspoon)salt
• 2.5 ml (1/2 teaspoon)garlic powder
• 1.25 ml (1/4 teaspoon)ground ginger
• 1.25 ml (1/4 teaspoon)ground black pepper
• 60 ml (1/4 cup) Kewpie mayonnaise or 1 eggKewpie mayonnaise or egg
• 30 g (1/4 cup)cornstarch (or potato starch or rice flour)
• As neededneutral oil, for frying

Instructions

1. 1

   Cut the chicken

   Cut the chicken thighs into bite-sized pieces about 3.8 cm (1 1/2 inches) across and set aside.

2. 2

   Marinate the chicken

   In a medium bowl, stir together the soy sauce, mirin, salt, garlic powder, ground ginger and black pepper. Add the chicken and mix until every piece is coated. Cover and refrigerate for at least 1 hour, or overnight for a fuller flavour.

3. 3

   Coat the chicken

   When ready to fry, mix the egg evenly into the chicken, then add the starch and mix until the pieces have a light coating. If using the listed mayonnaise alternative, the source method specifies egg.

4. 4

   Fry in batches

   Pour oil into a heavy-based pot to a depth of about 3.8 cm (1 1/2 inches) and heat it to 175°C (350°F), checking with an instant-read thermometer to keep the temperature steady. Carefully lower the chicken pieces into the oil one at a time, frying in small batches so they do not stick together or crowd the pot. Fry each batch for about 3 minutes, then transfer the chicken to a wire rack or a paper-lined plate to drain.

5. 5

   Serve hot

   Serve the chicken hot on a bed of thinly sliced iceberg lettuce, with lemon or lime wedges on the side.

What is karaage?

Karaage is a Japanese style of frying in which small pieces of food are seasoned, coated and cooked in hot oil. Chicken karaage is a popular version, often served as a snack or part of a meal.

This recipe uses a simple soy and mirin marinade, then coats the chicken with starch for a delicate crust. The bite-sized pieces cook quickly and are easy to serve straight from the fryer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 37g protein, 14g carbs, 48g fat.

Chicken provides most of the protein, while the cornstarch contributes carbohydrates. The chicken skin and oil used for frying account for much of the fat; serving the pieces with lettuce and citrus adds a fresh contrast to the plate.

The marinade

Seasonings: Soy sauce, mirin, salt, garlic powder, ginger and black pepper flavour the chicken before it is fried. Stir them together first so the seasonings are distributed evenly.

Chilling time: The recipe calls for at least 1 hour in the fridge, with overnight marinating suggested for more flavour. Keep the bowl covered while the chicken marinates.

Choose the coating

Starch: Cornstarch is the listed coating and gives the chicken a light, crisp exterior. Potato starch or rice flour are offered as substitutes.

Binder: The ingredient list gives Kewpie mayonnaise or an egg, while the method specifically instructs you to mix in egg. Follow the egg method as written, or note that using mayonnaise is an alternative listed by the recipe.

Frying safely and evenly

Oil temperature: Heat the oil to 175°C and use an instant-read thermometer to monitor it. A steady temperature helps the pieces cook at a consistent pace.

Small batches: Lower the pieces into the oil one at a time and leave room around them. This reduces sticking and avoids overcrowding the pot.

Check the finish

Timing: The recipe gives about 3 minutes per batch. Pieces are bite-sized, so keep an eye on them as they fry rather than relying on the clock alone.

After frying: The method calls for draining the chicken on a wire rack or a paper-lined plate. Serve it hot while the coating is at its crispest.

Serving the chicken

To serve: The recipe suggests a bed of thinly sliced iceberg lettuce and lemon or lime wedges. The fresh, crisp accompaniments provide contrast to the hot fried chicken.

For a fuller meal, serve karaage alongside rice or vegetables; keep the chicken separate until serving so its coating stays crisp.

Recipe notes & tips

• Cut the chicken into similarly sized pieces so they fry at a similar rate.
• Chill the marinating chicken covered, for at least 1 hour.
• Use a thermometer to keep the frying oil near 175°C.
• Lower the chicken in one piece at a time to help prevent sticking.
• Fry in small batches, leaving space around each piece.
• Drain the cooked chicken on a wire rack or paper-lined plate before serving.

Variations

• Use potato starch: Swap it for the cornstarch as suggested in the ingredient list.
• Try rice flour: Use rice flour in place of cornstarch for a different coating option.
• Use Kewpie mayonnaise: The ingredient list offers it as an alternative to egg, though the method specifies egg.
• Serve with lime: Choose lime wedges instead of lemon, as the recipe allows either.
• Marinate overnight: Leave the covered chicken in the fridge overnight for the recipe's longer marinating option.

Common mistakes to avoid

• Crowded pot: Too many pieces at once can stick together; fry in small batches.
• Unsteady oil: The temperature can drift during frying; check it with an instant-read thermometer.
• Pieces of mixed sizes: They may cook unevenly; cut the chicken into similarly sized bites.
• Skipping the drain: Excess oil stays on the coating; use a wire rack or paper-lined plate.
• Uncovered marinade: Keep the chicken covered while it rests in the fridge.

How to store

Refrigerate leftover chicken in a covered container and use within 3 days. Reheat in an oven or air fryer until hot; the coating may soften during storage and will not be quite as crisp as freshly fried.

Frequently asked questions