Chicken Karaage - Izakaya Style - Butter Joy Kitchen

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Chicken Karaage is the ultimate Izakaya-style snack — juicy, golden, and full of flavor. This easy homemade version brings the crunch and bold dipping sauce right to your kitchen. One bite, and you’ll see why it’s Japan’s most addictive fried chicken!

A plate of Chicken Karaage pieces with chopsticks and two slices of lime.

Chicken Karaage(から揚げ) is one of my favorite Japanese dishes. I still remember my first bite at a tiny Japanese restaurant run by a chef straight from Japan — crisp on the outside, juicy on the inside, and packed with flavor. It was love at first crunch.

Many Japanese foods have gained global popularity for their unique flavors and textures — think soft and pillowy Japanese Milk Bread, rich and creamy Hokkaido Cheese Tarts, or Dorayaki, the classic Japanese dessert with sweet red bean filling.

Why You Will Love This Recipe

Crispy on the outside, juicy on the inside – This recipe nails that perfect crunch while keeping the meat tender and flavorful. Every bite is golden and satisfying!
Bold Japanese flavors at home – With a marinade of soy sauce, garlic, ginger, and mirin, you’ll get that authentic Izakaya-style taste without needing a passport.
Easy ingredients – No fancy tools or hard-to-find ingredients required. Most items are pantry staples.
Pairs well with everything – Rice bowls, ramen eggs, veggie stir-fry, or even just a squeeze of lime — this fried chicken plays well with others!

Recipe Ingredients

Chicken karaage ingredients with labels.

Ingredient Notes

Chicken Fillet – Boneless chicken thigh fillets are the best choice for Karaage. They’re naturally juicy and flavorful. If you enjoy crispy bites, keep the skin on. If not, skinless thigh works just as well.

Flour – I prefer using cake flour for a lighter texture, but all-purpose flour also works as a substitute if that’s what you have on hand.

Potato Starch – This is key for achieving that signature crispy, light coating. It crisps up beautifully during frying and gives Karaage its satisfying crunch.otato starch gives a light and crispy texture.

Sake – Sake helps tenderize the chicken and adds a subtle sweetness and freshness. You can substitute with white wine, or omit entirely if you’re avoiding alcohol.

Mirin – Like sake, mirin adds gentle sweetness and helps soften the meat. If you don’t cook with alcohol, you can leave it out or replace it with a splash of rice vinegar plus a little sugar for a non-alcoholic alternative.

Sesame Oil – Adds a hint of nutty sesame aroma to the marinade. Totally optional — skip it if it’s not your thing.

Soy Sauce – Use a dark soy sauce or your go-to Japanese soy sauce for the base seasoning. It adds depth, saltiness, and that classic umami flavor.

Grated Ginger – A must! Ginger brings that unmistakable Japanese flavor and helps cut through the richness of the fried chicken.

Grated Garlic – Garlic gives the Karaage a deep, savory punch. I use about 6 cloves, but feel free to adjust more or less depending on how garlicky you like it.

Be sure to check out the full recipe and ingredient list below

How to Make Chicken Karaage

Step by step process photos of preparing the marinate sauce for chicken karaage.

STEP 1. Grind the garlic and ginger until fine (Image 1). In a bowl, mix together soy sauce, sesame oil, grated ginger, grated garlic, salt, sake, and mirin (Image 2). Add the flour and potato starch (Image 3), then stir until smooth and well combined (Image 4).

Step by step process photos of marinating the chicken slices and mixing the dipping sauce.

STEP 2. Cut the chicken thighs into 6–8 bite-sized pieces, then add them to the marinade (Image 5). Toss well until every piece is evenly coated (Image 6). Cover with cling wrap and refrigerate for at least 30 minutes to let the flavors soak in.

While the chicken chills, make the dipping sauce. In a small bowl, combine soy sauce, rice vinegar, Worcestershire sauce, mirin, sesame oil, and a pinch of salt (Images 7–10). Stir well and set aside.

Step by step process photos of mixing the dipping sauce and preparing to deep-fry the chicken slices.

STEP 3. Heat enough oil in a deep pan to 170°C (340°F) for the first fry (Image 11). Use a thermometer or dip a wooden chopstick — if bubbles form around it, the oil’s ready. Fry the chicken in small batches to avoid overcrowding. Cook for about 3–4 minutes until lightly golden (Images 12, 13), then remove and let them rest on a wire rack or paper towel.

Step by step process photos of deep-frying the chicken for the second time.

STEP 4. Dust the fried chicken pieces lightly with potato starch (Image 14). Raise the oil temperature to 180°C (355°F), then fry the chicken again for 1–2 minutes until golden brown and extra crispy (Images 15, 16).

Drain well on paper towels. Serve hot with lime wedges and your dipping sauce on the side. Crispy, juicy, and seriously addictive — just the way Chicken Karaage should be!

Pro Tips

Grating the ginger and garlic helps release more flavor compared to mincing.
The dipping sauce tastes even better if you let it sit for 10–15 minutes so the flavors can blend.
Resting the chicken allows steam to escape so the second fry gets extra crispy.
Coat the marinated chicken with an additional layer of potato starch for the second time frying — it gives the karaage that irresistible crispy finish.

How to Serve

Start your meal with a light egg drop soup, then round it out with a simple veggie stir-fry like pork and broccoli or a comforting tomato and egg stir-fry.

Chicken Karaage is incredibly versatile and makes a satisfying meal when served with warm steamed white rice. Add a ramen egg on the side or pair it with a silky shrimp omelette or chive eggs for extra protein and flavor.

A scoop of mango ice cream or a chilled chocolate pudding or strawberry snow skin mooncake makes the perfect contrast to the savory crunch of karaage.

FAQs about Chicken Karaage

What is Chicken Karaage made of?

Chicken Karaage is made from boneless chicken (usually thigh), marinated in a mixture of soy sauce, ginger, garlic, sake, and mirin, then coated in flour or potato starch and deep-fried until crispy and golden.

Is Chicken Karaage the same as fried chicken?

Not exactly. While both are fried, Karaage uses Japanese seasonings and is typically marinated before frying. It’s also coated with potato starch or a mix of starch and flour, giving it a lighter, crunchier texture than Western-style fried chicken.

Can I use chicken breast instead of thigh for karaage?

Yes, but chicken thighs are preferred for their juiciness and flavor. If you use chicken breast, be careful not to overcook it, as it can dry out more quickly.

What dipping sauce goes with Chicken Karaage?

A simple dipping sauce with soy sauce, rice vinegar, mirin, sesame oil, and Worcestershire sauce works beautifully. Squeeze a wedge of lime on the chicken pieces before dipping it in the sauce.

What is the difference between Chicken Karaage and Tempura?

While both are popular Japanese fried dishes, Karaage and Tempura differ in ingredients, technique, and texture.

Storing And Reheating

Let the Chicken Karaage cool completely before storing. Keep leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, use an oven or air fryer to bring back the crispiness — avoid the microwave, as it can make the coating soggy. You can also freeze the fried chicken for up to a month; just reheat straight from frozen in the oven or air fryer until hot and crisp.