This recipe spills the secrets to nailing Tori Karaage or Japanese Fried Chicken—my absolute favorite twist on fried chicken. Get ready for a crispy and flavorful adventure that brings the taste of Japan straight to your kitchen. It's a go-to, no-fail recipe that turns ordinary chicken into a crispy delight, and it's one of my absolute favorites for a reason!

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I used to be a fried chicken skeptic. Soggy breading, dry meat...it just wasn't my thing. Then I met Tori Karaage. This Japanese wonder transformed my fried chicken game with its shatteringly crisp crust and juicy, flavor-packed interior. Now, I'm a full-fledged convert, and this recipe is my love letter to this culinary masterpiece. Be warned, though, one bite and you might just become a karaage fanatic too!
Try my other crunchy recipe like crispy crab rangoon, sizzling tofu sisig, sweet & savory glazed tofu, or refreshing crab sushi. Let the flavorful adventures keep rolling!
Here's a simple recipe for making Chicken Karaage:
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Why You'll Love This Recipe?
- Perfectly crispy texture: Thanks to potato starch, every bite delivers a satisfying crunch.
- Juicy and tender chicken: Marinating ensures every piece is packed with flavor and irresistibly juicy.
- Quick and easy to prepare: A simple marinade and a few minutes of frying get this dish on your table in no time.
- Great for any occasion: Serve it as a snack, in bento boxes, or at dinner parties—it’s always a hit!
🥘Ingredients
- Here’s what you will need:
- Boneless, skinless chicken thighs: Juicy, tender, and perfect for soaking up the flavors of the marinade.
- Soy sauce: Adds umami depth and richness.
- Sake (Japanese rice wine): Tenderizes the chicken while adding a subtle sweetness.
- Grated fresh ginger and garlic: Infuse the marinade with zesty, aromatic notes.
- Potato starch or cornstarch: Ensures a crispy, golden coating.
- Vegetable oil or avocado oil: Ideal for frying to get that perfect crunch.
- Salt: Elevates the flavors and ensures a balanced seasoning.
Substitution and Addition
- Chicken breasts: For a leaner option, swap out the thighs.
- Tamari or coconut aminos: A gluten-free alternative to soy sauce.
- Sherry or white wine: Use these if you don’t have sake on hand.
- Chili flakes: Add to the marinade for a spicy kick.
- Panko breadcrumbs: Mix with potato starch for extra crunch.
🔪How to Make Easy Tori Karaage
- Marinate the chicken: Cut chicken thighs into bite-sized pieces. Combine soy sauce, sake, ginger, and garlic in a bowl, then marinate the chicken for 30 minutes.
- Prepare the coating: In a shallow dish, mix potato starch with a pinch of salt.
- Heat the oil: Pour enough oil into a pan to submerge the chicken pieces halfway. Heat to 350°F (175°C).
- Coat the chicken: Dredge the marinated chicken pieces in the potato starch, ensuring each piece is well-coated.
- Fry the chicken: Fry in batches for 3-4 minutes per side until golden brown and cooked through. Drain on a wire rack or paper towel.
- Serve: Enjoy with your favorite dipping sauces or as part of a meal.
⭐Secret to a Crispy Chicken Karaage
The secret to achieving crispy Chicken Karaage lies in a combination of key factors in the preparation and cooking process. Here are some tips:
- Use Potato Starch or Cornstarch: Coating the marinated chicken in potato starch or cornstarch before frying creates a crispy and crunchy exterior.
- Double-Frying Technique: After the initial fry, let the chicken rest for a few minutes before frying it again. This method enhances the crispiness of the coating.
- Maintain Oil Temperature: Ensure that the oil temperature is consistent and reaches the optimal frying temperature, usually around 350°F (180°C). This prevents the chicken from becoming greasy and helps achieve a crisp exterior. I use my favorite FryDaddy deep fryer. It's the only thing I use for anything fried.
- Fry in Batches: Avoid overcrowding the frying pan, as it can lower the oil temperature and make the chicken less crispy. Fry the chicken in batches for optimal results.
- Drain Excess Oil: Once the Chicken Karaage is fried to perfection, place it on a paper towel-lined plate to drain any excess oil.
- Serve Immediately: For the crispiest results, enjoy the Chicken Karaage immediately after frying while the exterior is still hot and crunchy.
Recipe Variation Ideas
- Spicy Karaage: Add chili powder or sriracha to the marinade for a fiery twist.
- Citrus Karaage: Squeeze fresh lemon or yuzu juice over the fried chicken for a tangy flavor.
- Teriyaki Karaage: Toss the fried chicken in teriyaki sauce for a sweet-savory glaze.
- Karaage Don: Serve over rice with a drizzle of eel sauce for a hearty meal.
- Sesame Karaage: Add toasted sesame seeds to the coating for extra nutty flavor.
What to Serve with Tori Karaage?
- Steamed Jasmine Rice: A classic pairing to soak up the delicious flavors of the chicken.
- Japanese Pickles (Tsukemono): Light and tangy pickles balance the richness of the fried chicken.
- Miso Soup: A warm, comforting soup to round out the meal.
- Shredded Cabbage Salad: Fresh and crisp, it’s a popular side dish with karaage in Japan.
- Sriracha Mayo: Creamy and spicy, this dipping sauce adds a delightful kick.
- Eel Sauce: Sweet and savory, perfect for drizzling over karaage or dipping.
- Onigiri (Rice Balls): Handy and delicious, onigiri makes for a fun pairing.
- Gyoza (Dumplings): Serve alongside karaage for a Japanese comfort food feast.
- French Fries or Sweet Potato Wedge: Air fried and lightly seasoned, these bring a sweet and savory balance to your meal.
- Vegetable Tempura: Adds variety with light, crispy veggies.
- Kimchi or Kimchi Fried Rice: Fermented and spicy, kimchi complements the rich flavors of the chicken.
- Sesame Noodles: Cold or warm sesame noodles offer a nutty, savory side.
- Seaweed Salad: Light and refreshing, this salad contrasts beautifully with the fried chicken.
- Japanese Potato Salad: Creamy and slightly sweet, it’s a comforting side dish.
- Okonomiyaki (Savory Pancakes): Hearty and flavorful, perfect for a more indulgent pairing.
- Edamame: Lightly salted and steamed, edamame is a simple yet satisfying side.
🧂Our Favorite Dips
Try our homemade Sriracha Mayo or Unagi/ Eel Sauce.


How to Store Leftovers
Store leftover karaage in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer to restore its crispy texture.
👩🏻🍳Meal Preparation Tip
- Marinate the chicken for at least 30 minutes to let the flavors penetrate.
- Fry in small batches to maintain the oil temperature and ensure crispiness.
- Use a wire rack for draining to keep the coating crispy.
- Serve immediately for the best texture and flavor.
- Double-fry for an even crispier exterior.
Recipe FAQ
Fried chicken typically has a flour-based coating, while karaage uses potato starch for a lighter, crispier texture.
Yes! Bake at 400°F (200°C) for 20-25 minutes, flipping halfway through, for a healthier option.
Absolutely! Spray cooking oil onto the chicken and cook at 375°F (190°C) for 15-20 minutes, shaking the basket halfway for even crispiness.
Use tamari instead of soy sauce and potato starch to make this dish gluten-free.
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📋 Recipe

Tori Karaage (Japanese Fried Chicken)
Equipment
- 1 MIxing Bowl (for marination)
- 1 deep frying pan
Ingredients
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces 450g
- 2 tablespoon soy sauce
- 2 tablespoon sake (Japanese rice wine)
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, grated
- 1 cup potato starch or cornstarch
- 1 teaspoon salt
- Vegetable oil, for frying or avocado oil for less guilt frying
Instructions
- In a bowl, combine soy sauce, sake, grated ginger, minced garlic and salt.
- Add the chicken pieces to the marinade, ensuring each piece is well coated. Marinate for at least 30 minutes (longer for more flavor), refrigerating if needed.
- Heat vegetable oil in a deep fryer or a heavy-bottomed pot to 350°F (180°C).
- Coat each marinated chicken piece in potato starch or cornstarch, shaking off any excess.
- Carefully place the coated chicken pieces into the hot oil, avoiding overcrowding. Fry in batches for about 5-6 minutes or until golden brown and crispy.
- Use a slotted spoon to remove the chicken and place it on a paper towel-lined plate to absorb excess oil
- Fry it again to make it extra crispy!
- Enjoy your homemade Chicken Karaage with your favorite dipping sauce!
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Notes
- Marinate the chicken for at least 30 minutes to let the flavors penetrate.
- Fry in small batches to maintain the oil temperature and ensure crispiness.
- Use a wire rack for draining to keep the coating crispy.
- Serve immediately for the best texture and flavor.
- Double-fry for an even crispier exterior.
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