Kara-age Japanese Fried Chicken

by Zarina
Kara-age Japanese Fried Chicken

I have a LOVE for fried chicken that is so so DEEP…. fried 😜: that CRUNCH, that CRISPY skin and juicy, soft meat. Oh myyyyy… let me tell you, my friends, this is the real thing.  

Karaage refers to the meat being marinated first and then fried with a very light batter of potato starch or cornflour; sometimes, the chicken is fried multiple times to make the skin even crispier.  I have kept this method simpler and fried the chicken only once.  I used chicken thighs and wings because that’s what I had at home, but you could use any chicken cut as long as you have smallish-sized pieces and keep the skin on for extra crunch.  

Kara-age Japanese Fried Chicken

Kara-age Japanese Fried Chicken

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 4 Boneless chicken thighs with skin, cut into bite-size pieces
  • 12 Chicken wings with skin
  • 120ml Soya sauce
  • 60ml Sake
  • 1 Knob ginger sliced
  • 3 cloves garlic sliced
  • 3 Spring onions
  • 85g Corn flour or potato starch
  • 80ml Water
  • 3 tbsp Flour
  • Sunflower oil for deep frying
  • Lemon wedges to serve


  1. Combine all ingredients for the marinade in a bowl, add chicken and marinate for at least 2 hours in the fridge overnight would be best.
  2. Pre-heat oil for deep frying 180°C in a wok
  3. Transfer chicken pieces into a sieve to drain off marinade
  4. Combine cornstarch and water in a bowl to make a slurry
  5. Dust chicken with flour and shake off excess
  6. Roll pieces in slurry, deep fry until golden around 20 mins
  7. Transfer to a wire rack to drain 
  8. Serve with lemon wedges 
Did You Make This Recipe?
Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

1 comment

Sticky Chilli Chicken Wings - Zars Kitchen July 30, 2021 - 7:49 am

[…] good… I can’t stop eating them!  The wings are marinated in the same mix I use for my Japanese kara-age chicken… soya sauce, ginger, garlic, and spring onions, then dredged in flour and deep-fried.  The […]


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