Chicken Karaage (VIDEO)

Name: Chicken Karaage (VIDEO)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Japanese
Ingredients: 1 lb chicken breast or thigh (cut into 1" pieces); 2 cloves garlic (grated); 1/2 tbsp ginger (grated); 1 tbsp light soy sauce; 1 tbsp sake; 1 tsp sesame oil; 1/2 tsp white pepper; 1 cup potato starch (katakuriko is preferred, otherwise use regular potato starch (Bobs Red Mill is great!)); 1 quart neutral oil (for frying; I used avocado oil); lemon wedge (optional); 3 tbsp Japanese mayo; 2 tbsp sriracha; 1 tbsp lemon juice; 1/4 tsp salt; 1/4 tsp black pepper

6 steps

Prep:10minCook:10min

Chicken Karaage, or Japanese Fried Chicken, is coated in potato starch and double fried to perfection! My spicy garlic mayo sauce is a perfect spicy, lemony compliment to the crispy chicken and comes together in minutes!

Updated at: Tue, 23 Jun 2026 00:47:36 GMT

Nutrition balance score

Good

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories657.7 kcal (33%)

Total Fat48.2 g (69%)

Carbs34.6 g (13%)

Sugars2.9 g (3%)

Protein27 g (54%)

Sodium662.6 mg (33%)

Fiber2.6 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 lbchicken breast

or thigh, cut into 1" pieces

2cloves garlic

grated

½ Tbspginger grated

1 Tbsplight soy sauce

1 Tbspsake

1 tspsesame oil

½ tspwhite pepper

1 cuppotato starch

katakuriko is preferred, otherwise use regular potato starch, Bobs Red Mill is great

1 quartneutral oil

for frying, I used avocado oil

lemon wedge

optional

3 TbspJapanese mayo

2 Tbspsriracha

1 Tbsplemon juice

¼ tspsalt

¼ tspblack pepper

Instructions

Step 1

Cut chicken into 1" pieces. Add the chicken to a bowl along with the garlic, ginger, light soy sauce, sake, sesame oil, and white pepper. Cover and marinate for at least 30 minutes or up to 2 hours.

Step 2

Add the potato starch to a tray and dredge the marinated chicken pieces until fully coated. Use your hands to pack the coating of each piece onto the chicken. Shake off any excess potato starch.

Step 3

Add the neutral oil to a heavy bottomed pot over medium high heat. Heat the oil to 350°F and fry half of the chicken pieces for 3-4 minutes until a light golden brown. Remove the chicken to a wire rack lined tray and repeat with the remaining chicken pieces. Ensure the oil does not drop down below 300°F by frying in smaller batches. Remove the chicken from the oil and use a mesh strainer to strain any loose pieces of batter from the oil to prevent burning.

Step 4

Heat the oil to 350°F and fry all the chicken pieces at once for 1-2 minutes or until the color is a deep, golden brown. Remove from the oil to the wire rack to let cool.

Step 5

In a small bowl, mix together Japanese mayo, sriracha, garlic, lemon juice, salt, and pepper to make the Spicy Mayo Dipping Sauce.

Step 6

Squeeze fresh lemon juice over chicken, serve with the dipping sauce and enjoy!

View on CJ Eats Recipes

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