Japanese Style Fried Chicken—Kara Age
Crispy karaage recipe with marinating, frying at 350°F, substitutions, and tips to keep chicken juicy and crunchy.
Crispy, crunchy, juicy, tart, and spicy. This chicken is a delight to the palate with a diverse range of flavors and textures.
Recipe courtesy of Chef Masaharu Morimoto.
Recipe courtesy of Chef Masaharu Morimoto.
Yield: 4 servings
- Marinate thigh pieces in a lightly seasoned egg and cornstarch mix for at least 15 minutes to build flavor and moisture.
- Coat in cornstarch and deep fry in 2 to 3 inches of oil at 350°F until golden and crisp, about 6 minutes per batch.
- Serve hot with the soy-vinegar dipping sauce and a sprinkle of yuzu kosho powder; use simple swaps if specialty ingredients are unavailable.
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Preparation Instructions:
Make the Sauce:
Combine the soy sauce, vinegar, mirin, sugar and sesame oil in a small bowl and stir until sugar dissolves. Just before you serve, stir in the scallions and shiso leaves.
Make the Chicken:
Combine the eggs, 2 tablespoons of the cornstarch, sake, soy sauce, sugar, ginger and salt in a large mixing bowl and stir until sugar dissolves. Add the chicken, toss well, and set aside to marinate for at least 15 minutes uncovered—or refrigerated (and covered) for up to a few hours.
Pour 2-3 inches of vegetable oil in a medium pot and set it over medium high heat until the oil reaches 350 degrees F on a deep fry thermometer.
Put the remaining 1 cup of cornstarch in a large mixing bowl. Lift half of the chicken out of the marinade, letting the excess drip off. Add it to the cornstarch and toss to thoroughly coat each piece. Do not shake off the excess cornstarch. Use tongs to add the chicken pieces one by one to the oil and fry, stirring and flipping the chicken occasionally, until it’s crispy and the visible meat is golden brown, about 6 minutes. Transfer them to paper towels or a cooling rack to drain and immediately sprinkle the Yuzo Kosho powder on top of the hot chicken. Repeat with the remaining chicken. Serve immediately with the dipping sauce alongside.
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Frequently Asked Questions
What is karaage and how is it different from other fried chicken?
Karaage is Japanese bite-sized fried chicken. It uses a light egg and cornstarch marinade and a cornstarch coating for a thin, crunchy crust and juicy inside. It tends to be lighter and more delicate than thicker, breaded fried chicken styles.
Can I use chicken breast instead of thighs?
Yes, but thighs stay juicier and tolerate frying better. If you use breast, cut it into uniform small pieces and avoid overcooking. Lower cook time and check doneness early to prevent dryness.
Why use cornstarch and why should I not shake off the excess?
Cornstarch makes a crisp, glassy crust that stays light. Leaving the excess cornstarch creates bumps and texture that fry up extra crunchy. Shaking it off thins the coating and reduces crispiness.
How do I keep karaage crispy after frying?
Drain on a cooling rack set over a sheet pan to let air circulate. Do not pile pieces on paper towel. Serve immediately. For short holds, keep in a 200°F oven on a rack to keep warm and crisp.
Can I bake or air fry karaage instead of deep frying?
You can air fry or oven-bake for a lower-oil option. Expect a slightly different texture. Air fry at 380°F for 8 to 12 minutes, turning once. Bake at 425°F on a rack for 12 to 18 minutes, flipping halfway.
What are good substitutes for yuzu kosho, mirin, and sake?
If you do not have yuzu kosho powder, use shichimi togarashi, lemon zest plus a pinch of cayenne, or a small spoon of yuzu or lemon zest mixed with chili flakes. Substitute mirin with a 1:1 mixture of dry sherry or sweet white wine plus a teaspoon sugar. For sake, use a splash of dry white wine or omit and add a little water if you need a nonalcoholic option.
How long should I marinate the chicken?
At least 15 minutes at room temperature for quick flavor and tenderization. You can refrigerate and marinate covered for up to a few hours. Avoid very long marinating times with strong acids or salt that could change texture.
How do I reheat leftover karaage so it stays crispy?
Reheat in a preheated oven or air fryer. For oven: 375°F for 8 to 10 minutes on a rack. For air fryer: 350°F for 4 to 8 minutes. Avoid microwaving because it softens the crust.
What is karaage and how is it different from other fried chicken?
Karaage is Japanese bite-sized fried chicken. It uses a light egg and cornstarch marinade and a cornstarch coating for a thin, crunchy crust and juicy inside. It tends to be lighter and more delicate than thicker, breaded fried chicken styles.
Can I use chicken breast instead of thighs?
Yes, but thighs stay juicier and tolerate frying better. If you use breast, cut it into uniform small pieces and avoid overcooking. Lower cook time and check doneness early to prevent dryness.
Why use cornstarch and why should I not shake off the excess?
Cornstarch makes a crisp, glassy crust that stays light. Leaving the excess cornstarch creates bumps and texture that fry up extra crunchy. Shaking it off thins the coating and reduces crispiness.
How do I keep karaage crispy after frying?
Drain on a cooling rack set over a sheet pan to let air circulate. Do not pile pieces on paper towel. Serve immediately. For short holds, keep in a 200°F oven on a rack to keep warm and crisp.
Can I bake or air fry karaage instead of deep frying?
You can air fry or oven-bake for a lower-oil option. Expect a slightly different texture. Air fry at 380°F for 8 to 12 minutes, turning once. Bake at 425°F on a rack for 12 to 18 minutes, flipping halfway.
What are good substitutes for yuzu kosho, mirin, and sake?
If you do not have yuzu kosho powder, use shichimi togarashi, lemon zest plus a pinch of cayenne, or a small spoon of yuzu or lemon zest mixed with chili flakes. Substitute mirin with a 1:1 mixture of dry sherry or sweet white wine plus a teaspoon sugar. For sake, use a splash of dry white wine or omit and add a little water if you need a nonalcoholic option.
How long should I marinate the chicken?
At least 15 minutes at room temperature for quick flavor and tenderization. You can refrigerate and marinate covered for up to a few hours. Avoid very long marinating times with strong acids or salt that could change texture.
How do I reheat leftover karaage so it stays crispy?
Reheat in a preheated oven or air fryer. For oven: 375°F for 8 to 10 minutes on a rack. For air fryer: 350°F for 4 to 8 minutes. Avoid microwaving because it softens the crust.
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