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Chicken Karaage (Japanese Fried Chicken)

Brenda Sawyer Adamson

"This is a simple yet delicious Japanese-style fried chicken flavored with ginger, garlic and sake and soy sauce. Serve as an appetizer or with rice and veggies to make a yummy meal. It even tastes good cold; my mom used to make this to take with us on picnics."
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47 m servings 495 cals
Original recipe yields 4 servings

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  • Prep

  • Cook

  • Ready In

  1. Combine soy sauce, sake, and ginger in a large bowl. Add chicken; turn to coat. Cover with plastic wrap and let marinate in the refrigerator, about 30 minutes.
  2. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  3. Place cornstarch in a large resealable plastic bag. Add chicken; seal bag and toss until chicken is coated with cornstarch.
  4. Fry chicken in batches until juices run clear and it is golden brown, 2 to 3 minutes. Drain on paper towels or on a wire rack.


  • Cook's Note:
  • Make sure you use regular rice wine (sake), not sweet rice wine (mirin) or rice vinegar.
  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 495 calories; 26.1 g fat; 33.1 g carbohydrates; 28.9 g protein; 97 mg cholesterol; 767 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 4
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Made as directed. Great flavour but I let the cornstarch get wet on the meat so it 'globbed' up a bit. Next time I will put in the oil right after dipping in cornstarch.

It's not exactly like real Japanese Karaage because it uses cornstarch but it definitely still comes out really yummy. I personally didn't have Japanese sake, so when marinating the meat I just ...

Great recipe! I recommend adding a liberal amount of black pepper and serving with chili oil for a spicier version.

Perfect as written and I wouldn't change a thing. Tons of flavor and super easy to make.