Chicken Karaage Recipe

Rating 5.0
| 2
Chicken karaage is a delicious Japanese version of crispy fried chicken. Juicy chicken is marinated and coated in a curry-flavored coating then double-fried for an ultra-crispy exterior.
Utensils Appetizer
Globe Japanese
Born and raised in Japan, Chef Kumi became interested in cooking at a young age while helping her mother in the kitchen. Since graduating from college in the U.S. and culinary school in Switzerland, Chef Kumi’s craving for a deeper understanding of local food cultures led her to spend the past 20 years living and working in several countries in Asia. She has taught at various culinary schools and is passionate about sharing her experience and wealth of knowledge with others.


For the Chicken Karaage
300 g
chicken thighs, trimmed and cut into bite-sized pieces
1 tblsp
mayonnaise (see notes)
2 tblsp
1 1/2 tblsp
curry powder, divided (see notes)
2 tsp
soy sauce
1 tsp
1/4 tsp
1 tsp
grated garlic or garlic paste
1/4 cup(s)
potato or corn starch
1 1/2 - 2 cup(s)
canola oil, for frying
batch of garlic mayonnaise dipping sauce, see below
curly lettuce leaves, as garnish
lemon slices, as garnish
crushed garlic pepper, as garnish
For the Garlic Mayonnaise Dipping Sauce
2 tblsp
1/2 tsp
grated garlic or garlic paste
1 tsp
fresh lemon juice
pinch of salt

Directions 8 steps | 40 Minutes

Step 1

In a medium bowl, whisk together the mayonnaise, sake, 1 tablespoon of curry powder, soy sauce, sugar, salt and garlic.

Step 1398 Shot
Step 2

Add the sliced chicken thighs and mix thoroughly. Transfer the bowl into the refrigerator for 30 minutes.

Step 1399 Shot
Step 3

While the chicken marinates, make the garlic mayonnaise dipping sauce. In a small bowl, mix together the mayonnaise, garlic, lemon juice and salt. Set aside. 

Step 1401 Shot
Step 4

Make the dredge. In a separate mixing bowl, whisk together the cornstarch and the remaining ½ tablespoon of curry powder. 

Step 1402 Shot
Step 5

Remove the marinated chicken from the refrigerator. If there is any excess liquid, lightly pat dry each piece of chicken with a paper towel. 

Step 1403 Shot
Step 6

Place a few pieces of chicken in the dredge mixture and coat them evenly. Scrunch each piece of chicken into a round shape. Remove the chicken from the dredge and place it on a plate. Repeat with the remaining pieces of chicken. 

Step 1404 Shot
Step 7

Heat the oil to 356°F in a medium-sized pot or a deep frying pan. Prepare a baking tray lined with paper towels. Add some chicken into the hot oil, making sure there is space in between each piece of chicken. Fry the chicken for 1 minute, undisturbed. After 1 minute, remove them from the oil and place them on the prepared baking tray. Repeat steps for the remaining chicken. Once all of the chicken has been fried, fry the all chicken pieces for a second time for 1 minute. 

Step 1405 Shot
Step 8

Plate the chicken karaage. Place lettuce leaves on a plate and top with the fried chicken. Garnish with lemon slices and sprinkle pepper on the chicken. Serve the chicken karaage paired with the garlic mayonnaise dipping sauce. Enjoy!

Step 1406 Shot


  • If you are able to find Japanese Kewpie mayonnaise, it is preferred in this recipe.
  • If you are able to find S&B curry powder, it is preferred in this recipe. 

Nutrition Per Serving
View All
42.3 g
26.1 g
21.6 g


Leave a review or join the conversation.

Please Log In to leave a comment
Fred M.


13 Jul 2022

If I could give this recipe more than 5 stars, I would! The chicken is so juicy and the curry-flavored crust is my new favorite. 

Reply to this comment
Sandra G.


12 Jul 2022

My favorite kind of chicken.

Reply to this comment