Chicken Karaage

Name: Chicken Karaage
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: japanese
Ingredients: 450 grams Boneless skin Chicken; 1 tablespoon Ginger; 1 clove Garlic; 2 tablespoons Soy sauce; 1 tablespoon Sake; 2 teaspoon Granulated sugar; 1/3 cup Potato starch; 1/3 cup Vegetable oil; 1/3 cup Lemon

A classic Japanese chicken from TheMealDB community kitchen — straightforward technique, real ingredients.

Updated April 25, 2026

min total

servings

9485

cal / serving

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Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.

Origin

Categorized as Japanese Chicken in TheMealDB. Original source: https://norecipes.com/karaage-recipe

Ingredients

450 grams Boneless skinChicken
1 tablespoonGinger
1 cloveGarlic
2 tablespoonsSoy sauce
1 tablespoonSake
2 teaspoonGranulated sugar
1/3 cupPotato starch
1/3 cupVegetable oil
1/3 cupLemon

Instructions

01
Add the ginger, garlic, soy sauce, sake and sugar to a bowl and whisk to combine. Add the chicken, then stir to coat evenly. Cover and refrigerate for at least 1 hour.
02
Add 1 inch of vegetable oil to a heavy bottomed pot and heat until the oil reaches 360 degrees F. Line a wire rack with 2 sheets of paper towels and get your tongs out. Put the potato starch in a bowl
03
Add a handful of chicken to the potato starch and toss to coat each piece evenly.
04
Fry the karaage in batches until the exterior is a medium brown and the chicken is cooked through. Transfer the fried chicken to the paper towel lined rack. If you want the karaage to stay crispy longer, you can fry the chicken a second time, until it's a darker color after it's cooled off once. Serve with lemon wedges.