Karaage Fried Chicken Recipe

Marinate chicken

Pat the chicken pieces dry with paper towels. In a bowl combine soy sauce, mirin, sake, grated ginger, grated garlic, salt, and black pepper. Add the chicken and toss to coat. Cover and refrigerate for 20–30 minutes (up to 2 hours for more flavor).

Prepare dredge

In a shallow bowl or plate mix cornstarch and flour (if using). If the chicken marinade is very wet, have 1–2 tablespoons cold water ready to loosen the starch so it adheres evenly.

Coat chicken

Remove chicken from marinade in batches, letting excess drip off. Dredge each piece in the starch mixture so it’s fully coated. Shake off excess. For an extra-crispy double-coat, dip quickly into a small amount of cold water, then re-dredge in starch.

Heat oil and fry

Heat oil in a heavy-bottomed pot or deep skillet to 330°F (165°C) for the first fry. Fry chicken in batches without crowding for 3–4 minutes until pale golden and cooked through; remove and drain on a wire rack. Let pieces rest for 3–5 minutes. Increase oil temperature to 365°F (185°C) and return chicken in batches for a second fry 1–2 minutes until deep golden and extra-crispy. Drain on a rack or paper towels and lightly season with salt.

Par-cook (optional) & dry

If potatoes are dense, par-boil in salted water for 6–8 minutes until just fork-tender but not falling apart; drain thoroughly and let steam-dry for a few minutes. For small pieces you can skip par-boil and simply roast/pan-cook longer.

Coat & cook potatoes

Toss potatoes with cornstarch, salt, pepper, and garlic powder until evenly coated. Heat 2 tablespoons neutral oil in a large skillet over medium-high heat. Add potatoes cut-side down and cook undisturbed until a deep golden crust forms, about 5–7 minutes. Turn and cook remaining sides until tender and crisp, another 5–6 minutes. Alternatively shallow-fry in oil until crisp. Transfer to a plate and sprinkle with chopped parsley if using.

Finish

Taste and adjust seasoning; keep warm until serving alongside the karaage.

Whisk together mayonnaise, yuzu juice, rice vinegar, honey (or sugar), and salt in a small bowl until smooth. Taste and adjust acidity or sweetness. Chill until ready to serve.

In a small bowl, combine mayonnaise, miso paste, soy sauce, sesame oil, and grated garlic (if using). Whisk until homogenous and smooth. If too thick, thin with 1–2 teaspoons water. Chill until serving.

Whisk together ketchup, Worcestershire sauce, soy sauce, mirin, and brown sugar until smooth. Taste and adjust balance: add more Worcestershire for tang, more sugar for sweetness. Serve at room temperature.

Arrange shredded cabbage or greens on a platter. Place hot karaage and crispy potatoes alongside. Serve yuzu mayo, umaminaise, and tonkatsu-style sauce in small bowls for dipping. Garnish with lemon wedges, sliced scallions, and toasted sesame seeds. Squeeze lemon over chicken just before eating.