Karaage Chicken (Japanese Fried Chicken) - Super quick to make and bursting with flavour #friedchicken #appetizer
5 from 4 votes

Karaage Chicken

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 4 serves
Calories: 376kcal
Author: Marie Roffey
Karaage Chicken (Japanese Fried Chicken) makes a perfect weeknight dinner. Small pieces of twice-fried chicken bursting with flavour, it’s also great as an appetiser or game day snack.
Course: Appetizer, Main Course, Snack, tapas
Cuisine: Japanese
Keyword: japanese fried chicken, karaage chicken


  • 500 g chicken thigh (cut into 4cm pieces)
  • 1 tablespoon grated ginger (notes)
  • 1 clove garlic, crushed
  • 1/4 cup soy sauce
  • 2 tablespoons mirin (notes)
  • 2/3 cup corn flour (cornstarch)
  • Vegetable oil for frying
  • togarashi spice (optional)


  • Mix together the ginger, garlic, soy sauce & mirin in a bowl, then add the pieces of chicken & coat thoroughly. Cover with plastic wrap and refrigerate for 10-20 minutes.
  • Cover a plate or oven tray with absorbent paper towel and place a wire rack over the top. Place the cornflour in a bowl and heat the oil in a high sided saucepan to 180C / 350F.
  • Remove the chicken from the fridge and one by one, take out pieces of chicken, coat in cornflour and place gently in the hot oil. It's best to do the chicken in 4-5 batches depending on the size of your saucepan. Don't overcrowd the pot as it will cool the oil down too much and won't give you nice crispy chicken bits.
  • Deep fry each batch for 1 1/2 minutes, then remove and place on the wire rack. Once all batches are complete, starting with the first batch again, place the chicken back into the oil and deep fry a second time for 1 1/2 minutes again. Remove and place on the wire rack until all the chicken is done.
  • Serve on a bed of rice, with Kewpie mayonnaise on the side and some cucumber and spring onion. Sprinkle the Togarashi spice over the top of the chicken if using.


  1. I use a standard Australian 20ml tablespoon
  2. A deep frying thermometer is very handy to keep an eye on the oil temperature. They are relatively cheap and useful in candy making as well.


  • Mirin is a Japanese sweet rice cooking wine. Great to have on hand as it will last for a long time and is used in many Japanese dishes including sushi rice and Japanese pickled vegetables
  • Togarashi spice is a Japanese peppery spice mix of things like dried chilli, pepper, poppy seeds, hemp seeds, dried citrus peel and sesame seeds. It is optional in this dish but does add a nice spicy kick
  • Kewpie mayonnaise is a Japanese mayonnaise that you can buy from most supermarkets and grocery stores. Don’t skip the Kewpie in this dish.