How to Make Chicken Karaage
How to Make Chicken Karaage

Don’t you know about the recipe and how to make chicken karaage? Don’t worry, today you can get it here. It is very delicious Japanese food. If you like Asian cuisine, of course you must try the delicious taste of chicken karaage. Chicken meat that is processed together with spices so that it tastes really delicious and can be enjoyed anytime.

How to Make Chicken Karaage

Prepare time: 5 min
Cook: 10 min
Marination: 1 hr
Ready in: 1 hr 15 min
Servings: 6 servings
Calories: 450 kcal


  • 1/3 cup soy sauce
  • 2 tablespoon sake
  • 25 grams fresh ginger (grated)
  • 900 grams skin-on boneless chicken thighs (cut into bite-size pieces)
  • 170 grams potato starch
  • vegetable oil (for frying)
  • 1/2 lemon (sliced into wedges for serving)


1Whisk the soy sauce, sake and ginger together in a bowl to combine.


2Add the chicken and mix well to ensure each piece of chicken is coated with the marinade. Cover and refrigerate, allowing the chicken to marinate for at least 1 hour or up to 4 hours.

3When you are ready to fry the karaage, add 1 inch of vegetable oil in a heavy bottomed pot and heat until the oil reaches 340 degrees F (170 C). Prepare a paper towel-lined rack.

4While you wait for the oil to come up to temperature, dredge the marinated chicken in potato starch to coat each piece evenly and set the pieces of coated chicken on a tray.

5When the oil ready, fry the coated chicken in batches. Don’t overcrowd the pot, and I recommend batching pieces of chicken that are roughly the same size.

6When the karaage hits an internal temperature of 160 degrees F (71 C), transfer them to the prepared rack and let them rest for a few minutes before serving them.

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