Karaage (Japanese Fried Chicken) is a popular dish for appetizer or as a main dish at home or restaurants. It’s also a popular bento menu and my son loves it when I put karaage in his tiny bento box. I shared my regular Chicken Karaage recipe a while back, but today I’m sharing more garlicky flavored chicken karaage recipe I’ve been making. Both karaage recipes are pretty similar, but if you enjoy strong garlic flavor definitely go with this one.
In Japan potato starch (or katakuriko 片栗粉) is most commonly used as a coating for deep frying instead of corn starch. I was using corn starch when I first moved to the US because it was easier to find at supermarkets. However, when I compared these two starch by rubbing them between my finger tips, I noticed they are quite different in texture so I wanted to test to see which karaage tastes better.
Between the two, I found potato starch seemed to be crispier and had a nice crisp texture when I bite into it, and that’s something we look for when we eat karaage in general. If you cannot find potato starch, corn starch is still your best option, but otherwise I think it’s worth your time looking for potato starch if your pantry only has corn starch. By the way, just so you know potato flour is completely different from potato starch.
And if you are wondering if I’ve tried baked version of karaage like how I tried with my Renkon Chips, then answer is no. Good karaage must be deep fried for the best result and you don’t need to eat a lot but that’s the only way I would enjoy them! 
Ingredients:
- 1 lb. chicken thigh
- Sea salt
- Freshly ground black pepper
- 1/4 cup potato starch (or corn starch)
- 1/4 cup flour
- Oil for deep frying
- Lemon wedges
- 1 inch ginger
- 8 garlic cloves
- 1 Tbsp. soy sauce
- 1 Tbsp. sake (or dry sherry)
- 1 tsp. sesame oil
- 1 tsp. sugar
Instructions:
- Rinse the chicken and pat dry with paper towel. Cut each chicken thigh into 2 inch pieces (so that deep frying time is about the same). Season with salt and freshly ground black pepper. Put the chicken in a large bowl or Ziploc bag.
- Grate the ginger and mince the garlic (with garlic presser).
- Combine the chicken and all the seasonings in the bowl (or Ziploc bag). Cover with plastic wrap and rest in refrigerator for at least 1 hour.
- Bring the oil to 320-338F (160-170C).
- Meanwhile combine potato starch and flour, and whisk all together.
- Right before the oil is ready, add the potato starch and flour mix to the chicken. You do not need to mix it evenly. The uneven coating gives each piece its unique texture.
- Gently drop each piece of chicken separately into the oil. Do not overcrowd. Deep fry 3-5 pieces at a time. If you put a lot of chicken in the oil, the temperature will drop quickly and chicken will end up absorbing too much oil.
- Cook for 90 seconds, or until the chicken is cooked through and outside is light golden color. If the chicken changes color too quickly, then the oil temperature is too high. Either put a few more pieces of chicken in the oil or lower the heat. Controlling oil temperature is the key for deep frying.
- Transfer the chicken onto a wire rack to drain excess oil. While resting on the wire rack, the chicken will continue to cook with the remaining heat.
- Between batches (or even while cooking), make sure to pick up crumbs to keep the oil clean (otherwise oil will get darker).
- When you finish all the batches, then bring the oil to 356F (180C).
- Deep fry for the second time for 45 seconds, or until the skin is nice golden color and crispy.
- Transfer the chicken onto a wire rack or paper towel to drain excess oil. Serve the chicken immediately with lemon wedges.
Enjoy!
Hi, I'm Nami. Thanks for stopping by Just One Cookbook. You can read little bit more about me 
{ 119 comments… read them below or add one }
Drooling over those fried chicken goodness Nami
I have never tried potato startch before…I will try this one soon
Yumm! I rarely fry food at home, but this is seriously worth the effort. I guess I tend to indulge when I’m out with friends. This is a perfect appetizer. Or maybe to go with a salad drizzled with some smoked sesame dressing? Okay, am at work now, and all I think about is food food food.. what to make or what to cook. *Guilty*. Take care now my friend. xoxo, Jo
Your karaage looks fantastic Nami! I’m sure if my husband were here he’d be licking the screen as karaage is one of his all time favourite Japanese dishes. Bookmarking this to surprise him with one day
Ohh, Nami. It`s like you can read my mind on what Japanese food I love!
I love kaarage! And with a little more garlicky flavor? If only I can eat by looking at my computer screen…hehe~ I really like them in Japanese curry too. >__<
Ok, so I’m a bit biased but outside of the south, Asians just know fried chicken! Case in point, your Karaage!! Looks incredibly crispy and delicious—you’ve got me salivating over here, my friend!!
Potato starch will now go on my grocery list! This fried chicken looks AMAZING, Nami!
That little basket is genius, I need to find one. The chicken looks delicious.
I love any kind of fried chicken, so I’m excited to try the Japanese version!
Your son is so lucky to be given such delicious looking food in his lunch box. My poor boy gets a few crackers! This is a recipe I would like to try. I’ll look for potato starch. Thanks Nami xx
Oh Nami, these chicken look so crunchy and appetizing but look very tender and moist inside. I love the the idea of putting more garlic in it. This something perfect with cocktail or beer. yummy!
Nami, I just love your Karaage, sounds so delicious! Thanks for sharing all the tips for a perfect result. Pinned! Have to try it!
I remember your other chicken karage, Nami – and the more garlic, the better! Frying really is the only way to get it good and crispy, but I’m going to try potato starch on my version of un-fried chicken and see if it helps to make it crispy.
Thanks for inquiring about my daughter – I replied to your comment, but I never know if it is also emailed to the person. She is loving Japan and, being in a smaller community, is learning more about the culture, food, and traditional festivals than she would have if she’d gone to Tokyo. She visited Kyoto with a few friends during the week break before the fall semester started and really enjoyed her time there. She’s is a little homesick and misses my cooking, but is very busy with her classes and will be home in two months
The first time you wrote about karaage I had to look up the pronunciation of the word. I found one of those sites that says the word for you. I listened a few times.
I’ve never used potato starch but I always put potato flakes and cornstarch in my dipping mix for onion rings. I’m definitely going to give this a try.
Looks delicious.
These look delicious! I love fried food
just not the frying so much, but I can do this. I even have potato starch!
This chicken looks irresistible, Nami!! Beautiful photos
.
I think the idea of using potato starch is brilliant!!
We love “karaage” and your sure makes me drool over here during lunch hours. Will try this out soon!!!
Your chicken no doubt has mouths watering everywhere
Cheers
Choc Chip Uru
If its fried chicken count me in, it will never fail
Have a good day
karaage is so popular these days!
i am from pakistan i think potato starch will not available here.
Hi Sofya! You can still try with corn starch. It’s not a huuuge difference but I still recommend potato starch if you can find it.
Oh that crispness – AMAZING! Jason is a huge (and I mean HUGE) fried chicken lover so I have to make this for him when he returns from SF! He is going to looooove these so much. I thank you in advance
Nami, I love the sound of this more garlicky version! We are both huge garlic fans so this version would be brilliant!
Thank you!
Oh how scrumptious Nami and if potato starch produces a crispier result then potato starch is what I will try and find.
Mandy
Thanks for sharing your experience with the different starch types, I hadn’t had the chance to try it out for myself and was in fact wondering about the differences. I feel like going and making your chicken karaage now. Looks fantastic!
Thank you for sharing this recipe and such beautiful, clear photos! It makes reading your blog such a pleasure!
my daughter loves fried chicken in whatever form. I bet she will love this!
oh that is very clever. I didn’t think 90 seconds was long enough to cook a piece of chicken – how clever. It looks really scrummy, Nami. It’s breakfast time here, but I WANT SOME!!
This recipe is inviting. I like that all your recipes are very easy to make and you explain the whole procedure very well. l will try karaage on Saturday night! By the way I tried your “Miso seabass”, only I used a different fish because I could not find seabass, both my husband and I loved it!
Ciao.
Hope you will like Karaage! And thank you for trying miso sea bass recipe even with different fish! I’m so happy to hear you enjoyed it. Thank you for your feedback.
I love karaage, it’s the best as an entree and in bento boxes. Garlic sounds like my kind of recipe so this one would be preferred over the regular.
i love karaage!!! the only time i ever made didn’t taste quite right.. and i’m afraid of deep-frying! but lately, i’ve been thinking of giving it another shot with your earlier recipe since i finally bought/found sake ^^ now i know i have to soonest!
LOVE THESE!
I am drooling! Looks so good!
This looks amazing Nami! I love that you fried them twice to get them extra crispy. I would eat this as an appetizer, main meal… breakfast, lunch or dinner.
I have been craving fried chicken all week: this looks SO GOOD!!!
Nami, it looks marvellous! I think I have already told you how much I love karaage, but now that I see a garlicky version, I think I will love it even more! I am crazy for garlic (I don’t know such a thing as “too much garlic”) so I am happy you have posted this version. I have never heard about garlicky karaage. (And yes, I agree, deep-frying is the only way to obtain juicy karaage; I have tried oven but it doesn’t work).
This must be delicious! I want to try it!
Why fried meals have to be so good?
I didn’t know there is a starch made with potato, I can imagine the results should be better than with corn starch, but is good to know that we can use it as I’m not sure here we can find the potato starch.
Beautiful. I have never fried chicken before, but when I do, I’m using your recipe. Such beautifully detailed photographs and prose! Thank you for sharing. I finally got my google reader working and your feed is the first one I entered!
this is my all time favourite Japanese dish because i just love fried chicken, hehehe..and i love to enjoy Karaage with shredded cabbage and mayonnaise..yum yum! yours look absolutely cripsy and delicious!
I love this recipe! It will be easy for me to adapt it to gluten-free for my daughter. Thank you for sharing the recipe.
I don’t know if I could stop eating this! You are SO right – that good fried chicken has to be fried! I’ve had both baked and fried and there is no comparison. As long as you get the oil hot enough (as you show), it doesn’t absorb that much fat. So frying it is! I’ve never used cornstarch nor potato starch with fried chicken. I’m going to have to try it. Love the seasonings you use. This is definitely a must try recipe!
What a perfect crispy chicken. Frederick is a HUGE fan of Japanese food, so I often make karaage from time to time. I agree, potato starch make the results different. Yummm!
Now this is what I would call fried chicken done right! Your seasonings are heavenly Nami and even though I don’t do very much frying (your method looks excellent), I might steal your recipe and transition it to breadcrumbs/oven cooking. Not the same, I know… but a comfortable approximation that I think might work quite well on this end. Lovely recipe!
OH MY GAAAA. I want to eat all of these.
That fried chicken looks terrific! A beautiful dish. *drool*
Cheers,
Rosa
I would love to try these crispy, garlicky bites of deep fried chicken one day.
Nami you have fried chicken down pat! It looks so crispy and delicious and I’m all for more garlic. The more the better in my book. This meal would be a hit with my whole family. I just hope I can get mine to look as golden and crispy. I’m just drooling over here!
I have never used potato starch. This delicious looking chicken karaage would be the best recipe to try it with!
Oishisou! This makes me want to conquer my fear of deep-frying!
Fantastic, love the way you show us the recipe step by step with the pictures .
Those Japanese fry chicken will make a great party hors d’ oeuvres!!!
Note to self – don’t stop by Nami’s blog when it is 1:45 and you haven’t had lunch yet. What I wouldn’t do for a big plate of this right now. Yum, Nami! You have the best fed kids around for sure.
I have a dislike for frying foods. The reason is that I always burn myself so I don’t want to do it, lol:) Your chicken looks absolutely scrumptious! My husband and I would love this. I’m going to ask him to do the frying though. Hehe!
We absolutely adore chicken kaarage….may never attempt it at home though – scared to deep fry!
I can always be talked into eating something fried! I don’t believe I’ve ever had a fried something coated with potato starch before – interesting idea. And I love the seasoning on this – really good stuff. Thanks.
Dear Nami, I have potato starch at home and I just bought organic chicken-) Thank you for wonderful idea and we do love garlic a lot! What kind of sauce would you use for this dish?
I use organic chicken too – perfect! No sauce necessary. You squeeze lemon juice and if you like it spicy you can sprinkle Japanese chili pepper called “Shichimi Togarashi” but it’s up to your liking!
Hi Nami,
I love fried chicken and would love to try your version. I am wondering if I could substitute the potato starch for cornstarch.
This would be such a great appetizer. Would go so well with beer.
Yummy, I am craving something fried!
this chicken looks so good! next time i see potato starch, i am grabbing some and making this – YUM!!
i have always considered fried chicken to be the best comfort food ever. this japanese version is wonderful and as usual, your pictures are breath-taking!
Ooooh!!! A while ago, when I was writing a column for my school newspaper, I wrote about the different culture’s fried chicken, and kaarage was one of them!! Yours look delightful, Nami!
I love this dish when we eat out at Japanese, but have never tried making it at home. I must try it. Yum yum, crispy chicken with wasabi mayo!
Hehe, Nami I think I am starting to recognize your Daiso dishes, as I have a few and planned on buying that green small vase myself
I love that place! Anyway, this looks really good. Potato starch is actually pretty easy to find here, so I think I’ll give this a try before we go-afterall, my husband LOVES fried chicken and we don’t make it often either.
Very interesting Nami. Now you’ve got me curious to do a comparison as well. Although I never fry foods anymore my husbands favorite dish up until 3 years after we were married was fried chicken. It would be fun to fry some up for him to see what he thinks. I have to admit yours looks pretty tasty and nice and crispy!
Garlic and ginger seasoned chunks of chicken thigh, sounds delicious! I like your choice of seasonings and the look of the fried chicken, I can imagine your son enjoying this in his lunch! I would like to make your recipe for an appetizer during one of our football games, my family would love it;-)
Okay I’m totally trying this. I love anything fried, and this looks incredible. Great recipe and photos Nami. Making me hungry for dinner and it’s only 9:30 am.
The karaage looks so crispy and delicious. I love to have them with a bowl of udon
I’ve never used potato starch, just corn starch and arrowroot powder. I love it when I learn something new! These look crunchy and amazing! I agree, if you don’t eat fried foods everyday, it’s okay to indulge! YUM!
A little deep frying every once in a while is fine with me. However, these look so good I know I’d be tempted to have them more often.
good for you for being able to take pictures while frying
the chicken looks delicious!
Some of the best things in life are deep fried. Yum yum! I don’t deep fry often but if I do, it is usually chicken. Nothing like it. I must try your seasoning for this karaage as I love garlic and ginger together.
Beautiful chicken! Great tutorial with photos.
Oh, Nami, this is just so wonderful – the recipe is clear and precise, the photos are wonderful, the ingredients are easy to find around here and the chicken looks so utterly delicious – who could resist immediately trying out this terrific looking recipe. I am most definitely hungry now and I would so much like to enjoy a piece of your Japanese Fried Chicken!
Nami, you sure know how to make us hungry! Great comparison between potato starch and corn starch. Back in Malaysia, my mom often uses potato starch for deep frying too. I haven’t found potato starch near our area either, so I’ll be interested to look for one once we move closer to the City. Oh yes, you gotta enjoy these chicken karaage deep fried!
Hi Nami! I’m looking forward to trying your karaage. I used to love eating Japanese fried chicken as part of bento boxes. Gorgeous photos!
- Michael
Oh this is awesome – I’ll definitely go with the more garlicky version, I’m a sucker for garlic. This is getting added to my to-try list. I haven’t had good luck with frying chicken so far (or good skills lol) but I love the idea of doing a double fry to make it extra crunchy.
How did you know that chicken karaage is one of my fave Japanese deep fried foods?! My local Japanese restaurant puts Japanese yellow curry powder on it – and it’s super delicious! So, I didn’t know that you fry it 2x! Awesome! Can’t wait to try this at home!6
I think I just drooled over my keyboard! That looks so delicious, Nami! I’ve never tried home-made karaage before! Must taste delishh!!
hehe.. kinda intimidated by the deep frying though. lol
Nami – this looks and sounds amazing! I so love learning about the Japanese cuisine from you! My mouth is watering and just wish I had a bowl of these delights in front of me right now. Hope your week is going well!!
Nami…I am sure I could eat the entire bowl of chicken. It looks fabulous! Such a crunchy crust but the chicken looks so moist! I started using potato starch when it was required for a cupcake recipe that I was making. And I use it now in place of corn starch all the time. This is really an amazing recipe Nami….thanks for sharing it with us! : )
うちの主人はこれが大好き！でもまだニンニクバージョンはまだ試してないので、作ってみたいです。
匂いが私的そうなくらい、美味しそうですね。
Ooh, fried chicken without breadcrumbs or batter… a great use for the HUGE sack of potato starch I bought recently, and even though I don’t eat chicken that often I really love a good batch of fried chicken!
Did you ever try making your own potato starch by the way? It’s really fun and easy 
Did you mention garlic? These are amazing, Nami.
Nami, this looks SO good. I don’t do a lot of deep frying but this recipe is tempting me to make an exception. Thanks for sharing it!
Thank you Donalyn! I hope you enjoy rare homemade deep fried chicken!
Oh my goodness this looks heavenly! Anything with loads of garlic is a big yes in my kitchen!
Oh my, that looks too DELICIOUS!!!! I want!!!!!
Garliky is fine by me, this looks really delicious (is my dinner ready?). There are tones of Asian markets in my city so finding this starch with be a breeze.
Nami, I cannot resist fried chicken. These golden nuggets of perfection are calling to me. It sounds like it is worth seeking out potato starch for that extra crunchy texture. Your photos and styling are mouthwatering as always.
I’ve watched many videos on how to make chicken karaage, but yours looks fresh, crispy, and juicy from inside. I love the clicks and can’t wait to try it.
My husband’s favorite. Whenever he sees it on the menu, it’s a given he’s gotta have it. ;
Those sound (and look) very delicious, Nami! Question, have you ever used coconut oil for the frying? Do you think it would be good too?
Hi Helene! Thanks! I googled it and it looks like coconut oil is being used for deep frying, but I’ve never tried it before. Let me know if you try?
I love love chicken karaage! Need to make some soon
Oh yum!!! Who would be able to resist such yummy karaage! It wouldn’t be a good idea to bake them but now there’s the air fryer. Wonder if it’ll work with that?
I like that you’ve used chicken thighs in your recipe. I like chicken breast, but the thighs just seem to be much more tender and moist. I can see why your son loves this recipe!
I say you invite me to come over the next time you make karaage. Okay?
If I didn’t have to worry about my wasteline I think I could eat this every day. I love the sound of lots of garlic! 
That is one of the most delicious fried chicken I have ever seen Nami! Looks so good that I am actually getting hungry now. I think we have potato starch here and that makes me happy because I can make your fried chicken!
Oh wow. Karaage Chicken has got to be one of my most favorite things to order out at Japanese.. Its probably a good thing I don’t have a deep fryer though otherwise I would be deep frying everything. haha!
I am drooling! This looks so crispy and delicious. Potato starch? Great tip!
Superior photos! Looks mouth-watering!
LL
Hi there. This is my first comment on your recipes though I have tried a few already. Just this past week I made dashi, tonjiru and sukiyaki using your recipes and they were amazingly authentic and total sellouts with hubby and my for kids. Your stunning photography certainly helps to trigger the taste buds even before the food is ready! So this comment is to thank you profusely for your contributions. I have a quick question. I love your ginger grater! Where did you get out from?
Hi Angie! I’m really happy to hear that you enjoyed my recipes that you tried! I need to retake tonjiru and sukiyaki pictures soon as they are not so appealing…but thanks for trusting the recipes and give them a try!
Ohh that ginger grater! I LOVE IT. My mom has been using that for years and I had to ask my mom to buy one and send it to me (or she might brought it with her last time). It’s nice enough to serve like that to table too. It’s made of ceramic but I have grated ginger, daikon, etc. I actually found it online… I don’t think it cost this much though. Here’s the link.
Thanks again for your kind comment!
Wow! Thanks for taking the time to reply! I really appreciate it. And thanks for the link too. I’m maki getting one right now! We are a Chinese family and my kids are big fans of Japanese food. I’m making your crispy tonkatsu for guests tonight. Am so in love with your recipes! Keep blogging!
You’re welcome! I hope you enjoy the crispy tonkatsu with your guests. Thanks Angie!
I’ll be trying this for sure, deep frying in coconut oil, to see how it turns out!
Hi,how many times do you advise to use the same oil for deep frying and which type of oil do you recommend? Thanks.
Hello Janice! It depends on the condition of oil after I deep fry, but if it’s clean enough I usually strain the oil and use it another time within a week. I recommend vegetable oil, canola oil or corn oil. More information about deep frying here.
http://justonecookbook.com/blog/how-to/how-to-deep-fry-food/
Hope this helps.
I have a gluten intolerant friend and this is great because of the potato starch vs cornstarch, however flour not so much. do you think i could substitute this for rice flour?
Hi Brittany! I’ve seen GF flour in Trader Joe’s, but I’m not sure where you locate and maybe it’s hard to find. I am pretty sure you can use rice flour to substitute flour, but I have never made karaage with rice flour and I cannot guarantee the same result with the rice flour. If you use it, would you please let me know how it turns out with rice flour?
Hope you enjoy!
I’m from Australia so I dont know what that is, I have seen GF flour around the place but i didnt realise that the recipe called for flour.
theoretically in this situation rice flour should act the same way since it is often used for batters as a direct substitution for regular flour (in my research) so fingers crossed it will work and I will definitely let you know how it works! I would like to know what the purpose of the flour in this recipe is? Is it to add some substance to the batter or for another reason or do you not really know? that should give me a better idea of how rice flour should work in this situation
In my previous Karaage recipe, I only used corn starch (or potato starch) and didn’t use any flour. I’ve been just experimenting to get the perfect karaage texture so I added flour. You can omit the flour if you prefer. It doesn’t affect on flavor, it’s more of texture difference. Hope that helps!
Tis looks delicious!!!!!!!
seems simple enough as well!
I want these now. I saw on the pinterest and they are making me hungry!
I had chicken karaage at a local food truck earlier this month and it was delicious so I was so pleased to see this recipe on pinterest. One trip to our Asian supermarket for potato starch and I have my chicken marinating in the refrigerator. I can’t wait for dinner!
Hi Barbara! What a cool food truck to serve karaage!
I hope you enjoyed this recipe. Thank you so much for stopping by! 
{ 5 trackbacks }