Karaage-Style Fried Chicken

Enjoy crunchy, juicy bites of Japanese karaage fried chicken, marinated in a flavorful mix of soy sauce, dashi, ginger, and garlic, and coated in potato starch for an irresistibly light and crispy crust.

Print Recipe

Prep Time 30

Cook Time 20

Total Time 50

Course Dinner, Main Course

Cuisine Japanese

Servings 4 servings

Ingredients

For the marinade

3 tablespoons soy sauce
2 tablespoons dashi Can substitute with rice vinegar plus water.
1 tablespoon fresh ginger, grated
2 cloves garlic, minced

Main Ingredients

500 g chicken thighs, cut into bite-sized pieces Thighs stay juicier than breasts.
1 cup potato starch or cornstarch Potato starch yields the best texture.
Oil for frying neutral oil with a high smoke point (canola, peanut, or sunflower)
1 lemon lemon wedges, for serving

Instructions

Preparation

Make the marinade: whisk together soy sauce, dashi, grated ginger, and minced garlic in a bowl.
Marinate the chicken: add bite-sized chicken pieces and toss to coat. Cover and refrigerate for at least 30 minutes (up to 2 hours).
Heat the oil: warm a deep pan or fryer to 170–180°C (340–360°F). Use a thermometer for accuracy.
Coat the chicken: dredge marinated pieces in potato starch, shaking off excess. Work quickly to prevent clumping.

Cooking

Fry in batches: add chicken to the hot oil without crowding. Fry for 4–6 minutes per batch until golden brown and cooked through (internal temp 74°C / 165°F).
Drain and rest: transfer fried chicken to a wire rack or paper towels briefly to remove excess oil. Resting on a rack keeps the crust crisp.

Serving

Serve hot: squeeze lemon wedges over the fried chicken and serve immediately.

Notes

Storage: cooled leftovers in an airtight container last 2–3 days in the refrigerator. Flash-freeze for up to 1 month. Reheat in oven or air fryer at 180°C (350°F) for 8–12 minutes.

Keyword Crispy Chicken, Easy Dinner, Fried Chicken, Japanese Fried Chicken, Karaage