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Japanese Fried Chicken (Karaage)

4 Servings

1 hour 45 minutes

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We usually prefer a wand-style grater for fresh ginger, but here the larger holes of a box grater were best; it was easier to squeeze juice from the thicker pulp. The chicken's distinctive tang came from shichimi togarashi—a Japanese rice seasoning with chili pepper, roasted orange peel, sesame seeds, seaweed and ginger. It's widely available in Asian markets. Tamari is a gluten-free Japanese soy sauce with a darker color and bolder flavor than other soy sauces, but any soy sauce will work. A large pot or Dutch oven (at least 6 quarts) was essential for frying.




Don’t let the chicken sit for longer than an hour after coating it before frying. It will get gummy.

1 hour 45 minutes

For the Chicken

  • 3

    -ounce chunk unpeeled fresh ginger, coarsely grated


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Bill O.
January 13, 2023
Made it with Japanese steakhouse hibachi vegetables. Had it with a ginger sauce and a mayo.shiracha/lemon juice dipping sauce. The chicken only took about 3 minutes in my deep fryer. Great recipe
Michael H.
December 22, 2022
No leftovers
My 13 year old aided in preparation of the Karaage, and has demanded that we make this again as soon as possible. I agree, it was super delicious!
Nadine L.
July 14, 2022
Deliciously gingery poultry goodness
We enjoyed this deeply flavourful chicken with its shatteringly crisp crust alongside Milk Street's Japanese potato salad. The chicken did not really need the tamari dipping sauce. BONUS: It is easier to fry boneless skinless thighs than it is bone in pieces. This one is a keeper.
Shefa B.
June 19, 2022
Finally Loved for My Fried Chicken!
I'm the only one in my family that doesn't fry chicken. It's a dish that my family has always coveted when we visit our extended family because I just cannot do it with flavor and crispness. But this African-American elder can finally bring fried chicken to the table that make my family's eyes roll in delight! Who knew I'd have to take the Japanese approach!
Edward A.

Wow this is good! The crust is so crunchy and light. Definitely a keeper. Served with the tamari dipping sauce and Japanese potato salad.

Pamela T.

Karaage success!! This was a winner! I live in Japan so I have tried many karaage recipes. This is really flavorful. Letting the chicken rest for 30 minutes after adding the coating made for a really crispy crunch!! I didn’t add the black pepper and Shichimi to the Katakuriko (potato starch used here to make karaage instead of cornstarch). My Japanese husband liked it without those additions. If we wanted a more spicy kick, we could always sprinkle some Shichimi/七味 on top before eating it. I’ll be making this again.

Tim S.

I'm an idiot.
I've made this recipe a dozen times at least. After the first go round i only used it for the ingredients list.
Tonight i noticed I've been skipping a step, to let the chicken rest in the fridge for an hour!
It turns good chicken into incredible chicken!