This easy chicken karaage is my forever favorite way to do fried chicken: shatter-crisp outside, juicy soy-ginger-garlic inside, and zero “sad soggy breading”. If you’ve ever wanted Japanese fried chicken karaage that tastes like your favorite spot… this is the one.
If you love crunchy snacks, you should also make my crispy deep fried Crab Rangoon Recipe or crispiest chicken lumpiang shanghai next.
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I used to be a fried chicken skeptic. Dry meat. Soggy coating. Regret.
Then I met tori karaage and it completely ruined all other fried chicken for me (in a good way).
It’s the kind of crisp that crackles when you bite it. The kind of juicy that makes you pause mid-chew like, “Wait… did I do that??” Yes. Yes you did.
Try my other crunchy recipe like crispy crab rangoon, crab eggrolls, sizzling tofu sisig, sweet & savory glazed tofu, or filipino lumpiang shanghai. Let the flavorful adventures keep rolling!
Jump to:
- What is Chicken Karaage?
- Why You’ll Love This Easy Chicken Karaage
- Ingredients
- Instructions
- Rose's Quick Tips for Ultra Crispy Karaage
- The Secret To Crispy Chicken Karaage
- What to Serve with This
- How to Store Leftovers
- Recipe FAQs
- More Filipino or Chicken Recipes
- Did you try this recipe?
- Easy Crispy Chicken Karaage
What is Chicken Karaage?
Chicken karaage (also called tori karaage) is Japanese-style fried chicken, usually marinated in soy sauce, sake, ginger, and garlic, then coated in potato starch (or cornstarch) and fried until golden and crunchy.
The magic is the combo of:
- A flavorful marinade (hello umami)
- Starch coating (lighter + crispier than flour)
- Hot oil + batches (so it stays crunchy, not oily)
Why You’ll Love This Easy Chicken Karaage
- Super crispy coating thanks to potato starch
- Juicy chicken thighs that don’t dry out easily
- Fast: marinade + fry, done
- Party + weeknight friendly (snack, dinner, bento, all of it)
- Dip heaven (sriracha mayo, eel sauce, lemon—choose your fighter)
Ingredients
- 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 craggy crunch.
Instructions
- 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.
Rose's Quick Tips for Ultra Crispy Karaage
- Pat chicken dry before dredging (wet chicken = gummy coating)
- Use potato starch if you can — it fries up lighter and crispier than flour
- Don’t crowd the pan (crowding drops oil temp = greasy karaage)
- Let coated chicken sit 2–3 minutes before frying so the starch hydrates
- Wire rack > paper towels for draining (paper can trap steam and soften the crust)
The Secret To Crispy Chicken Karaage
If you want restaurant-level crunch, do this:
- Use potato starch + hot oil (350°F)
- Double-fry: fry once, rest 3–5 minutes, then fry again 60–90 seconds
- Keep oil temp steady (a thermometer helps a ton)
What to Serve with This
- Steamed jasmine rice
- Shredded cabbage salad (super classic)
- Miso-style soup vibes (or any cozy soup you love)
- Japanese pickles (tsukemono)
- Onigiri (rice balls)
- Seaweed salad
- Japanese potato salad
- Kimchi or kimchi fried rice (if you like a spicy tang)
Favorite Dips for Karaage
- Sriracha mayo (spicy + creamy = always correct)
- Eel sauce (sweet-savory drizzle)
- Kewpie mayo + lemon (simple, tangy, dangerous)
- Sweet chili sauce (kid-friendly favorite)
How to Store Leftovers
- Fridge: 3–4 days in an airtight container
- Reheat best: air fryer or oven until hot + crisp
- Microwave: fine for speed, but the crust will soften (still tasty though)
Recipe FAQs
Yes. Past ~12–24 hours, the chicken can get overly salty and the texture can turn a little “hammy” depending on soy/salt level. Best flavor-to-texture window: 30 minutes to overnight. (If going overnight, reduce soy slightly or add a touch more sake/water.)
Many cooking sakes contain added salt, which can make your karaage too salty. Regular inexpensive drinking sake is usually the safer pick.
Do this “3-part fix”:
1. Drain/brush off excess marinade (don’t dredge dripping-wet chicken)
2. Press the starch on (don’t just toss and hope)
3. Let coated chicken sit 2–3 minutes before frying so the starch hydrates and grabs
(Also: don’t move the chicken too soon in the oil—let the crust set first.)
Skip the “paper towel pile.” Hold it on a wire rack in a warm oven (around 200°F) so steam can escape. If it starts softening, give it a quick blast in the oven or air fryer to re-crisp.
More Filipino or Chicken Recipes
Did you try this recipe?
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Easy Crispy Chicken Karaage
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.2 tablespoon soy sauce, 2 tablespoon sake (Japanese rice wine), 1 tablespoon grated fresh ginger, 2 cloves garlic, grated, 1 teaspoon 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.1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- Heat vegetable oil in a deep fryer or a heavy-bottomed pot to 350°F (180°C).Vegetable oil, for frying or avocado oil for less guilt frying
- Coat each marinated chicken piece in potato starch or cornstarch, shaking off any excess.1 cup potato starch or cornstarch
- 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.
Thank you for your feedback 😊