Recipes Karaage

Karaage is a popular Japanese dish consisting of bite-sized pieces of chicken that are marinated, coated in a light flour mixture, and deep-fried to crispy perfection. Often served as an appetizer, side dish, or even as a main course, karaage is beloved for its flavorful and juicy interior with a crispy exterior. In this article, we will cover the ingredients needed, the preparation process, tips for perfecting your karaage, variations you can try, and nutritional information.


For the Karaage

  • 500g boneless chicken thighs or breasts, cut into bite-sized pieces
  • 2 tablespoons soy sauce
  • 2 tablespoons sake
  • 1 tablespoon mirin
  • 1 tablespoon grated ginger
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup potato starch (or cornstarch)
  • 1/2 cup all-purpose flour
  • Vegetable oil, for frying

For Serving

  • Lemon wedges
  • Japanese mayonnaise
  • Shredded cabbage
  • Rice (optional)


Step 1: Marinate the Chicken

  1. Combine Marinade Ingredients: In a bowl, mix the soy sauce, sake, mirin, grated ginger, minced garlic, salt, and black pepper.
  2. Marinate the Chicken: Add the chicken pieces to the bowl and coat them thoroughly with the marinade. Cover and refrigerate for at least 30 minutes, preferably 1-2 hours.

Step 2: Prepare the Coating

  1. Mix the Flours: In a separate bowl, combine the potato starch and all-purpose flour.
  2. Coat the Chicken: Remove the chicken pieces from the marinade, letting any excess liquid drip off. Dredge each piece in the flour mixture, ensuring it is well-coated.

Step 3: Fry the Chicken

  1. Heat the Oil: In a deep frying pan or pot, heat vegetable oil to 170-180°C (340-360°F).
  2. Fry the Chicken: Carefully add the chicken pieces to the hot oil in batches, being careful not to overcrowd the pan. Fry for about 4-5 minutes, turning occasionally, until the chicken is golden brown and cooked through.
  3. Drain the Chicken: Remove the chicken from the oil and place it on a wire rack or paper towels to drain any excess oil.

Step 4: Serve the Karaage

  1. Plate the Karaage: Arrange the fried chicken on a plate and serve with lemon wedges, Japanese mayonnaise, and shredded cabbage.
  2. Optional: Serve with a side of steamed rice for a complete meal.


  1. Marinating Time: While 30 minutes is sufficient, marinating the chicken for 1-2 hours will enhance the flavor.
  2. Oil Temperature: Maintain the oil temperature between 170-180°C (340-360°F) to ensure even cooking and prevent the coating from burning.
  3. Rest After Frying: Let the fried chicken rest on a wire rack for a few minutes to retain its crispiness.


  1. Spicy Karaage: Add 1-2 teaspoons of chili powder or cayenne pepper to the marinade for a spicy kick.
  2. Herb-Infused Karaage: Add dried herbs such as thyme, rosemary, or basil to the flour mixture for an aromatic twist.
  3. Karaage with Tartar Sauce: Serve the karaage with homemade tartar sauce for a tangy flavor contrast.

Nutritional Information

Per Serving (100g of Karaage)

  • Calories: 250 kcal
  • Protein: 15g
  • Fat: 18g
  • Carbohydrates: 10g
  • Sugars: 0g
  • Sodium: 500mg


Karaage is a delightful Japanese dish that offers a perfect balance of crispy exterior and juicy, flavorful interior. Whether enjoyed as a snack, appetizer, or part of a meal, karaage is sure to impress with its taste and texture. With these ingredients, steps, tips, and variations, you can create your own delicious karaage at home. Enjoy!


Popular Recipes


Blog Archive

Featured Post

Recipe Bindaetteok

Bindaetteok, also known as Korean mung bean pancakes, is a savory dish that has been enjoyed in Korean cuisine for centuries. This tradition...