Karaage: Mastering the Fine Art of Japanese Fried Chicken, Crispy Bliss Is Revealed


With the time-honored Japanese dish – Karaage – embark on a culinary journey that transcends the ordinary and enters the realm of extraordinary flavours. This comprehensive guide aims not only to showcase the step-by-step process of creating the perfect Karaage but also to elevate your understanding of this beloved crispy delight as we explore the captivating insights from Just One Cookbook. Join us as we reveal the secrets to making the ultimate crispy and succulent Karaage that will undoubtedly become a kitchen star.

Recipe Blog


  • 1 lb (450 g) boneless, skin-on chicken thighs
  • 1-inch piece ginger
  • 1 clove garlic
  • 3-4 tablespoons soy sauce
  • 2 tablespoons sake
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar
  • 1 cup potato starch (or cornstarch)
  • Vegetable oil for frying
  • Lemon wedges for serving (optional)

Step-by-Step Process of Recipe

Prepare the Chicken

Chicken thighs should be trimmed of excess fat and cut into bite-sized pieces.

To make the marinade, grate the ginger and garlic and combine it with the soy sauce, sake, sesame oil, and sugar.

Allow the chicken pieces to marinate in the mixture for at least 30 minutes to allow the flavours to infuse.

Potato starch coating:

Roll the marinated chicken pieces in potato starch to coat evenly.

To avoid clumps, gently shake off excess starch.

Heat the Oil

In a deep fryer or heavy-bottomed pan, heat the vegetable oil to 340°F (170°C).

Fry to Perfection

Fry the coated chicken pieces in batches to ensure even cooking and a golden-brown colour.

Use a paper towel to absorb any excess oil.

Serve and Enjoy

Serve the Karaage hot, garnished with lemon wedges for a burst of citrus freshness if desired.


Skin-On Magic

Using skin-on chicken thighs improves the flavour and adds to the crispy texture of the Karaage.

Marination Magic

Allow enough marinating time for the chicken to absorb all of the flavours. Overnight marination can enhance the flavour.

Coating Evenly

For a delicate crispiness that doesn’t overwhelm the palate, ensure an even and light coating of potato starch.

Oil Temperature

To achieve a crispy exterior while keeping the chicken moist on the inside, keep the oil temperature around 340°F (170°C).

Double Fry Technique

Use a double-fry technique for an extra crispy finish. Fry the chicken once, then rest it before frying it again.

Healthy Benefits of Karaage

Protein Powerhouse

Chicken is a great source of lean protein, which is essential for muscle health and overall well-being.

Ginger’s Digestive Boost

The addition of ginger not only adds a delicious flavour but may also have digestive benefits.

Moderation is Key

While karaage is a delectable treat, eating it in moderation ensures a well-balanced diet.

Customizable Marinate

The marinade’s soy sauce, sake, and sesame oil can provide healthy fats and unique flavours.

Homemade Delights

By making Karaage at home, you have complete control over the ingredients, reducing the use of additives and preservatives.


You’re not just eating a dish when you savour the irresistible crunch and succulence of your homemade Karaage; you’re mastering a culinary art form. Have you started your Karaage journey? Share your experiences, tips, or unique twists in the comments section below. Let’s continue the discussion and delve into the world of crispy delights together.

Frequently Asked Questions

  • Can I substitute chicken breast for the thighs in Karaage?
    • While chicken thighs are preferred for their juiciness, chicken breast can be used with modifications to avoid dryness.
  • What can I use in place of sake in the marinade?
    • Dry sherry or Chinese rice wine can be used in place of sake in the Karaage marinade.
  • Can I make and reheat Karaage ahead of time?
    • While Karaage is best eaten fresh, it can be reheated in the oven to keep its crispy texture.
  • Is potato starch required, or can I substitute cornflour?
    • Cornflour can be used in place of potato starch to achieve the same crispiness.
  • What other sauces complement Karaage?
    • Mayonnaise, soy sauce, or a drizzle of Japanese Worcestershire sauce are all popular options.

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