Japanese Fried Chicken Recipe
Crispy, juicy Japanese Fried Chicken made with marinated chicken thigh pieces coated in a light starch crust and double-fried for ultimate crunch. A classic karaage recipe that’s flavourful, easy to follow, and perfect for dinner, snacks, or meal prep.
Ingredients
Chicken & Marinade
- 1.2 kg about 2.6 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp soy sauce
- 1 tbsp sake or dry sherry
- 1 tbsp mirin or 1 tsp sugar + 1 tbsp water
- 2 tsp grated fresh ginger
- 2 cloves garlic minced or grated
- 1 tsp kosher salt
- ½ tsp ground black pepper
- 2 tsp sesame oil optional
Coating
- 3 tbsp potato starch katakuriko
- 2 tbsp cornstarch optional for extra crispiness
Frying
- Neutral oil vegetable, canola, or sunflower, enough for about 5–7 cm (2–3 in) depth
For Serving (optional)
- Lemon wedges
- Japanese mayonnaise or dipping sauces
Instructions
Marinate the chicken:
- Pat chicken pieces dry. In a large bowl, mix soy sauce, sake, mirin, ginger, garlic, salt, pepper, and sesame oil. Add chicken and coat evenly. Marinate 20–40 minutes (do not exceed 2 hours).
Prepare coating:
- Drain chicken, allowing excess marinade to drip off. Mix potato starch and cornstarch in a shallow dish.
Coat chicken:
- Toss chicken pieces lightly in the starch mixture, shaking off excess. Set aside on a rack for 5–10 minutes to help the coating adhere.
Heat oil:
- Warm oil in a deep pot or fryer to 160°C / 320°F.
First fry (blanch):
- Fry chicken in small batches for 4–6 minutes until cooked through and pale. Do not overcrowd. Transfer to a wire rack to rest.
Second fry (crisp):
- Heat oil to 180–185°C / 356–365°F. Return chicken in batches and fry 1–2 minutes until golden and extra-crispy. Drain on a rack.
Serve:
- Plate hot with lemon wedges and optional dipping sauces like Japanese mayo, ponzu, or spicy mayo.
Notes
- Tips & Variations
- Best cut: Use chicken thighs for the juiciest results.
- Gluten-free option: Use tamari and ensure starches are gluten-free.
- Air fryer option: Coat chicken and air fry at ~200°C / 392°F for 10–14 minutes, flipping halfway. Texture differs slightly from deep-fried.
- Spicy version: Add chili paste to the marinade.
- Double-fry: Helps keep the coating crisp longer.
- Storage & Reheating
- Refrigerate: Up to 3 days in an airtight container.
- Freeze: Up to 1 month (flash freeze first).
- Reheat: Oven or air fryer at 190°C / 375°F until hot and crispy.