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Karaage (Japanese Fried Chicken)

Karaage is a delicious and easy homemade Japanese dish. Although it is usually made with chicken, you can easily substitute with other meats, seafood or tofu! Only takes a few ingredients to make this super crunchy,crispy chicken!
Prep Time10 mins
Cook Time25 mins
Resting Time40 mins
Total Time1 hr 15 mins
Course: Main Course, Snack
Cuisine: Asian, Japanese, Korean
Keyword: Fried Chicken, japanese, Karaage, korean
Servings: 2 servings
Author: Yejiskitchenstories


  • 1 lb chicken thigh 453 grams
  • cup cornstarch 180 grams
  • 1 cup milk 240 grams
  • 1 tbsp soy sauce 16 grams
  • 1 tbsp cooking rice wine 15 grams
  • ½ tbsp fresh ginger, grated 1-inch piece
  • pinch salt
  • pinch pepper


  • Cut the chicken in bite-size pieces. Transfer the chicken into a clean bowl. Pour the milk over the chicken and let it soak for 10 minutes.
  • After 10 minutes, rinse the milk off the chicken. Transfer the rinsed chicken to another clean bowl. Add the soy sauce, grated ginger, cooking rice wine, salt and pepper to the chicken. Stir to combine and let the chicken marinate for 30 minutes.
  • Fill a heavy-bottomed pot with a neutral cooking oil to the halfway mark. Heat the oil to 350ºF. Use a thermometer to check the temperature, adjusting the heat as needed.
  • Lightly and evenly coat the chicken in cornstarch. Gently drop the chicken into the hot cooking oil. Fry the chicken in small batches to prevent overcrowding the pot. The chicken should start to float to the top when done. Check the internal temperature of the fried chicken, the temperature should read 165ºF when done. Transfer the fried chicken to a cooling rack to drain any excess oil drippings.
  • Fry the fried chicken once more for extra crunchiness. This should only take a few minutes since the chicken is already fully cooked. Transfer the double-fried chicken to the cooling rack to drain any excess oil drippings.
  • Sprinkle some flakey salt and enjoy the karaage immediately!