Karaage (Japanese Fried Chicken)

This Japanese version of fried chicken, which is marinated in soy sauce, ginger, and garlic, is popular served as an appetizer, as a main dish, as a finger food with cocktails, or chilled and packed into lunch boxes. A spritz of fresh lemon juice just before serving helps keep this dish from tasting too heavy.

Serves: 4Hands-on: 35 minutesTotal: 50 minutesDifficulty: Easy

Serves: 4


  • 1 lb. boneless, skinless chicken thighs, cut into 2-inch pieces
  • 2 Tbsp. soy sauce
  • 1 Tbsp. freshly grated ginger
  • 1 Tbsp. sake
  • 2 tsp. mirin
  • 2 cloves garlic, peeled and minced
  • 1⁄3 cup corn starch
  • 1⁄4 cup all-purpose flour
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 3 cups peanut oil


  • In a large bowl combine the chicken pieces, soy sauce, ginger, sake, mirin, and garlic and mix well to evenly coat. Let the chicken stand at room temperature for 10 minutes.
  • In a bowl combine the corn starch, flour, salt, and pepper. Whisk to thoroughly combine.
  • In a deep pot add oil, making sure the oil is at least 3 inches away from the top of the pot. Heat oil over high heat until it reaches 350°F.
  • Once oil has reached 350°F drain any remaining marinade off the chicken. Dredge the chicken pieces 5 or 6 at a time in the flour mixture. Carefully drop them into the hot oil and cook, turning often to ensure even cooking, until the chicken is golden brown and cooked through, about 5 to 8 minutes. It should reach an internal temperature of 160°F. Once cooked, remove the chicken from the oil and drain on a tray lined with paper towels. Repeat with the remaining chicken. Serve hot or at room temperature.