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Crispy karaage fried chicken on a white plate, garnished with scallions and lemon wedges

Karaage Fried Chicken

This karaage fried chicken is a must-try recipe that balances a crispy, golden coating with juicy, flavorful chicken. It combines a simple marinade with cornstarch and flour for an ultra-light texture, making it the best Japanese fried chicken you can prepare at home.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Main Course
Cuisine Japanese
Servings 4 servings
Calories 468 kcal

Ingredients
  

  • 1 pound boneless, skinless chicken thighs (about 4 thighs), trimmed of excess fat and cut into rough 1-inch chunks
  • 2 cloves garlic, finely minced using a microplane or pressed through a garlic press
  • 2 tablespoons soy sauce
  • 2 teaspoons grated fresh ginger
  • 1 quart peanut oil (or vegetable oil, for frying)
  • 1/4 cup cornstarch
  • 1/4 cup all-purpose flour
  • Kosher salt and freshly ground black pepper
  • 1 scallion finely sliced and stored in ice water until ready to use (optional garnish)
  • 1 lemon cut into wedges (for serving)

Instructions
 

  • In a medium bowl, combine the chicken pieces, soy sauce, garlic, and ginger. Toss until the chicken is fully coated in the marinade. Cover and refrigerate for at least 30 minutes or up to 8 hours for deeper flavor.
  • Pour enough oil into a large Dutch oven or wok to reach about 2 inches in depth. Heat over high heat until the oil reaches 350°F.
  • While the oil heats, whisk together the cornstarch and all-purpose flour in a medium bowl.
  • Remove the chicken from the marinade, letting any excess marinade drip off. Toss the chicken pieces in the flour mixture until they’re fully coated, then transfer them to a strainer basket. Shake the basket gently to remove any excess flour.
  • Carefully lower the chicken pieces into the hot oil. You’ll notice the temperature drop slightly to about 300°F. Adjust the heat to maintain this temperature for consistent frying.
  • Fry the chicken for 5 to 7 minutes, stirring occasionally with chopsticks or a wire mesh spider, until the pieces are deeply golden and cooked through.
  • Transfer the cooked chicken to a plate lined with paper towels to drain. While still hot, sprinkle lightly with kosher salt for extra flavor.
  • Serve immediately, garnished with scallion slices and paired with lemon wedges for a bright, zesty finish.