

What Is Karaage?
Karaage (唐揚げ) is Japanese fried chicken where small bite-sized pieces of chicken are marinated and then deep-fried to crispy perfection.
Karaage is a very popular item at Japanese restaurants here in the US. It’s often served as an appetizer or as part of a Japanese combo or bento meal, it’s also called sesame fried chicken.

Other Japanese Deep-frying Recipes:
- Japanese fried chicken
- Tonkatsu (Japanese Fried Pork Cutlet)
- Chicken Katsu
How to Make Karaage
- Use chicken thighs or chicken legs for the best chicken karaage. Cut the chicken into bite-sized pieces.
- Marinate the chicken with soy sauce, Japanese cooking sake, ginger, garlic and sesame oil for as little as 15 minutes.
- Coat each piece of the chicken generously with potato starch or corn starch.
- Deep fry the chicken. They should be brown on the outside but the meat should be juicy and bursting with flavors.

The Secret to Good Karaage
For the best karaage recipe, you should marinate the chicken for at least 2 hours or best overnight so the flavors seep inside the chicken meat.
Serve the chicken with mayonnaise and lemon wedges. Squeeze the lemon juice on top of the karaage and dip it with the mayonnaise.

How Many Calories per Serving?
This recipe is only 361 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
5 Secrets to 20 Min Dinners
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Chicken Karaage (Sesame Fried Chicken)

Chicken Karaage - crispy Japanese sesame fried chicken, the best chicken karaage recipe that is better than Japanese restaurants.
Ingredients
- 1 pound (0.4 kg) boneless and skinless chicken breasts/thighs, cut into cubes
- 6 tablespoons Japanese cooking sake
- 3 tablespoons soy sauce
- 3 inches (7cm) fresh ginger, peeled and pounded with a mortar and pestle to extract 2 tablespoons ginger juice
- 1 teaspoon sesame oil
- corn starch
- oil, for deep frying
Instructions
- Use paper towels to pat dry the chicken and transfer to a bowl. Add in the sake, soy sauce, ginger juice, sesame oil and marinate for 30 minutes, best for 2 hours. Transfer the chicken pieces out of the marinate and coat them evenly with corn starch, in a plastic bag such as Ziplock. Shake off the excess cornstarch.
- Heat up a wok/pot of cooking oil. When the cooking oil is hot enough for frying 350°F - 375°F (176°C-190°C), drop the chicken into the oil and quickly deep fry them until they float. Transfer them out onto a plate and wait for a couple of minutes. Put the chicken back into the oil and deep-fry again until golden brown and crunchy. Dish out to a plate or bowl lined with paper towels to absorb the excess oil, serve hot with a slice of lemon and mayonnaise.
Nutrition Information
Yield
2Serving Size
2 peopleAmount Per Serving Calories 361Total Fat 8gSaturated Fat 2gUnsaturated Fat 0gCholesterol 145mgSodium 1774mgCarbohydrates 6gFiber 1gSugar 1gProtein 51g
laurence chew
any suggestions for a dipping sauce or aioli for the karaage?
Rasa Malaysia
You can just dip with mayonnaise.
vigie abary
love to learn the crispy karaage chicken, my favorite
Rasa Malaysia
Please try!
SUSAN NEVE
we are in Lockdown here in Brisbane. Can I use Mirin sauce instead of Japanese Sake which I dont have and have to wait till another 10 days or so before I go out to the Chinese grocers? I have all the other ingredients including potato starch and chicken
Syl Fowler
I don’t have cooking sake. Only have sake for drinking. Can I use that instead?
Rasa Malaysia
Yes you can.