🇯🇵 Japanese recipesSnack

Karaage

Name: Karaage
Prep time: 15 min
Cook time: 15 min
Total time: 1 h
Yield: 4 servings
Cuisine: Japanese
Ingredients: 600 g boneless skin-on chicken thighs; 2 tbsp soy sauce; 1 tbsp sake; 15 g ginger; 2 garlic cloves; 1 tsp sesame oil; 80 g potato starch; 1 l vegetable oil; 1 lemons; 4 tbsp Japanese mayonnaise

By Groceree

Also known as Chicken Karaage · Tori no Karaage

Chicken thigh marinated in soy, sake, ginger and garlic, coated in potato starch and fried twice until craggy and crackling outside and juicy within. Japanese izakaya food, eaten with lemon and mayonnaise.

Last updated September 22, 2026

Servings: 4 servings
Prep: 15 min
Cook: 15 min
Total: 1 h

Dairy-free

Ingredients

boneless skin-on chicken thighs600 g
soy sauce2 tbsp
sake1 tbsp
ginger15 g
garlic cloves2
sesame oil1 tsp
potato starch80 g
vegetable oil1 l
lemons1
Japanese mayonnaise4 tbsp

Instructions

01
Cut the into bite-sized pieces and grate the and . Mix the with the , the , the , the and the , cover and marinate in the fridge for 30 minutes to 2 hours.
02
Drain off any excess marinade and toss the in the , pressing it on so the surface is dry and craggy.
03
Heat the , at least 5 cm deep, in a deep, heavy pan to 170°C; the pan should be no more than a third full. Never leave the hot unattended. Fry the in batches for 3 minutes until pale golden. Rest on a rack for 4 minutes.
04
Raise the to 190°C and fry again for 1 minute until deep golden and very crisp, and cooked through with no pink inside (75°C at the centre of the largest piece).
05
Drain on kitchen paper, cut the into wedges and serve the hot with the wedges and the .

Notes

Fry twice. The rest in between lets the heat finish cooking the inside, and the second fry makes the crust crackle.
Use potato starch, not flour, for the light, shattering crust.
Use thighs with skin. Breast meat dries out.

Nutrition per serving

Calories: 620 kcal
Protein: 24 g
Carbs: 18 g
Fat: 50 g

Estimated from the ingredients.

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