Crispy, Juicy, Irresistible: How to Make Japanese Karaage at Home

If you’ve ever visited Japan or dined at a Japanese restaurant, chances are you’ve encountered karaage (唐揚げ)—those golden, crispy, juicy bites of marinated fried chicken that are totally addictive. Today, I want to share how I made karaage at home, along with the recipe and some essential tips so you can try it too, no matter where you are in the world!

What Is Karaage?

Karaage is a Japanese-style fried chicken, usually made with boneless chicken thighs that are marinated in soy sauce, sake, garlic, and ginger, then coated in potato starch and deep-fried until crunchy on the outside and tender inside. It’s a beloved comfort food in Japan, often served with lemon wedges and mayonnaise, or tucked into bento boxes.

My Karaage Recipe

Ingredients:

• 500g (1.1 lbs) boneless chicken thighs, cut into bite-sized pieces

• 2 tbsp soy sauce

• 1 tbsp sake (or dry white wine if unavailable)

• 1 tsp grated fresh ginger

• 1 tsp grated garlic

• 1 tsp sugar

• 1/2 cup potato starch (or cornstarch as a substitute)

• Vegetable oil for deep frying

• Lemon wedges (optional)

Instructions:

1. Marinate the Chicken

In a bowl, combine soy sauce, sake, ginger, garlic, and sugar. Add the chicken pieces and mix well. Cover and let marinate in the fridge for 30 minutes to 1 hour.

2. Coat with Starch

Drain the excess marinade and toss the chicken in potato starch until evenly coated. This gives karaage its signature crispiness.

3. Heat the Oil

Heat vegetable oil in a deep pot to 170–180°C (340–355°F). You can test the oil by dropping in a little starch—it should sizzle gently.

4. Double Fry for Extra Crunch

Fry the chicken in batches for about 3–4 minutes, until lightly golden. Remove and let it rest for a few minutes. Then fry again for 1–2 more minutes until golden brown and super crispy.

5. Serve & Enjoy

Serve hot with lemon wedges or Japanese mayo. Goes great with steamed rice and a cold drink!

Tips for Perfect Karaage

• Use chicken thighs, not breast—they stay juicier and more flavorful.

• Don’t skip the double-fry—it’s the secret to that signature karaage crunch.

• Potato starch (also called katakuriko) gives a crispier texture than regular flour.

• Marinate long enough to let the flavors soak in, but not too long (over 2 hours) or the meat can get too salty.

Why I Love Making Karaage

Karaage brings back memories of Japanese izakaya nights, home-cooked dinners, and even festivals. It’s simple to make but deeply satisfying. Whether you’re cooking for friends, family, or just yourself, it’s one of those dishes that instantly feels special.

Give it a try—and let me know how your first karaage turns out!