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Chicken Karaage

Demetra Overton
Prep Time 1 hr
Cook Time 20 mins
Total Time 1 hr 20 mins
Servings 6 -8 servings


  • 3 pounds of boneless skinless chicken thighs
  • ΒΌ cup low sodium soy sauce
  • 2 tablespoons Mirin
  • 2 teaspoons grated fresh ginger a microplane grater works well for this
  • 1 teaspoon grated or minced fresh garlic
  • 2 Cups PLUS 2 tablespoons potato starch substitute cornstarch if necessary
  • Canola or vegetable oil for frying


  • Cut away the excess fat from the chicken thighs and cut the chicken thighs into about 1 and 1/2 inch pieces. I find cutting the chicken thighs into 4 pieces usually works out well
  • Mix the soy sauce, mirin, garlic and ginger together add 2 tablespoons of potato or corn starch chicken and mix well.
  • Add the chicken to a large zip top bag and marinate in the refrigerator in a zip top bag for at least 45 minutes or over night
  • Heat the canola oil to 350 degrees
  • Drain the marinade from the chicken.
  • In batches, coat the chicken with potato or corn starch, shake off the excess starch
  • Fry in the chicken about 2 inches of canola oil about 6 minutes
  • Drain on a wire rack or on paper towels