Japanese Style Fried Chicken (Karaage)

Diamond Post Medal for All Time! 1,246 Posts
June 14, 2017

Japanese Style Fried Chicken (Karate) on plateKaraage (pronounced kara-ah-geh) is a super yummy Japanese style fried chicken. It has always been my favourite as far as fried foods. You can have them as an appetizer, but we eat them as one of many little dishes when we make Japanese food. It's delightful with a squeeze of lemon and superfine powdered salt.


Total Time: 30 minutes


  • 1 lb boneless skinless chicken thighs cut into 1 inch chunks
  • 2 Tbsp soy sauce
  • 2 tsp grated fresh ginger
  • 2 Tbsp Mirin or Japanese sake (or any rice wine or dry sherry)
  • 1/4 cup corn or potato starch
  • 1/4 cup all purpose flour
  • oil for frying
  • lemon wedges
Japanese Style Fried Chicken (Karate) ingredients


  1. In a plastic bag or in a bowl, add chicken, soy sauce, and ginger and toss until chicken is thoroughly coated in marinade. Refrigerate for at least 30 minutes and up to 8 hours.
  2. marinating chicken
  3. Heat oil in a large pot or wok over high heat until it reaches 350F. Whisk cornstarch and flour in a bowl. Add cornstarch and flour mixture to chicken pieces until well coated.
  4. heating oil in pan
    adding flour mixture to marinated chicken
    flour covered marinated chicken

  5. Carefully add chicken to oil one at a time, making sure not to crowd the pot. Cook in batches, stirring occasionally, for 5 to 7 minutes each batch. Drain on a paper towel.
  6. adding chicken to hot oil
    frying batch of chicken pieces
  7. Serve immediately, garnished with lemon slices and a side of powdered salt. Enjoy!
  8. Japanese Style Fried Chicken (Karate) with other dishes
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Bronze Feedback Medal for All Time! 167 Feedbacks
May 28, 20190 found this helpful

Absolutely delicious. Great as an appetizer with assorted dipping sauces. Once of my guests loved it with various salad dressings as dip. As such, I'm going to add these to salads instead of croutons.


I think these will also be great in stirfrys. Just add right before serving to keep them crunchy.

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