Description
Chicken Karaage is Japan’s beloved take on fried chicken—bite-sized pieces of juicy chicken thighs marinated in soy, garlic, and ginger, then coated in potato starch and fried until golden and crispy. Served with spicy mayo, it’s lighter than traditional fried chicken yet delivers incredible flavor and crunch. Perfect as a snack, dinner, or party dish.
Ingredients
For the Chicken:
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350 g (12 oz) skinless, boneless chicken thighs
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½ tsp (2.5 g) salt
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½ tsp (1 g) black pepper
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2 tsp (10 g) garlic purée
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2 tsp (10 g) ginger purée
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1 tsp (4 g) caster sugar
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2 tbsp (30 ml) light soy sauce
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2 tbsp (30 ml) rice wine vinegar
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⅔ cup (75 g) potato starch
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Vegetable oil, for frying
For the Sauce:
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⅓ cup (70 g) mayonnaise
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1 tbsp (15 g) sriracha sauce
Instructions
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Cut chicken thighs into bite-sized pieces.
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In a bowl, combine chicken with salt, pepper, garlic purée, ginger purée, sugar, soy sauce, and vinegar. Cover and refrigerate for at least 2 hours.
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Remove from the fridge and coat chicken pieces in potato starch. Let rest 10 minutes.
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Heat oil in a deep pan to 340–350°F (170–175°C).
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Fry chicken in small batches for about 7 minutes until golden and fully cooked. Drain on paper towels or a wire rack.
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Mix mayonnaise and sriracha to make the dipping sauce.
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Serve hot with spicy mayo and enjoy!
Notes
Double fry for extra crispiness: fry once, rest, then fry again for 1–2 minutes.
Potato starch is best for the light, crispy texture—cornstarch works if necessary.
Keep oil at the right temperature for evenly cooked chicken.
Serve with rice, salad, or noodles for a full meal.
Store leftovers in the fridge up to 2 days, reheat in oven or air fryer for best crunch.
- Prep Time: 15 minutes (plus 2 hours marinating)
- Cook Time: 20 minutes
- Category: Dinner / Appetizer
- Method: Deep frying (or air fryer alternative)
- Cuisine: Japanese