Japanese Fried Chicken

Japanese Fried Chicken

Serves 4-5
Prep time 35 minutes
Cook time 35 minutes
Total time 1 hours, 10 minutes
Meal type Lunch, Main Dish
Misc Child Friendly, Serve Cold, Serve Hot
Basic Japanese fried chicken (karaage) that can be eaten "as is" or served with your favorite dip/dressing.


  • 3lb boneless chicken thighs or breast (cut into 1 1/2)
  • 6 tablespoons low sodium soy sauce (can substitute with regular soy sauce)
  • 4 tablespoons sake (substitute with sherry)
  • 2 tablespoons ginger (finely grated frozen ginger root. Reduce if using fresh ginger.)
  • 1 1/4 cup cornstarch (chicken coating)
  • 2 cups cooking oil (to fry chicken)


Step 1
Japanese fried chicken marinade
In a large container, mix together the soy sauce, sake, and ginger.
Step 2
Japanese fried chicken preparation
Cut chicken into 1 1/2" strips and add into the soy mixture. Use a fork and prick holes into the chicken strips. Cover the container, place into the fridge, and marinate for 30 minutes.
Step 3
After 30 minutes, remove chicken from the fridge. Place oil in a large frying pan over medium high heat.
Step 4
Coat Japanese Fried Chicken with Cornstarch
Place cornstarch in a bowl. Take the pieces of chicken and coat each one with cornstarch, shaking off any excess. Place the pieces into the frying pan. Reduce heat if necessary. Cook chicken for about 3-4 minutes per side or until fully cooked.
Step 5
Plain Japanese Fried Chicken
Remove chicken from oil and drain on paper towels. Serve with your favorite condiments, sauces, and sides.