Insanely Crispy Japanese Fried Chicken (Chicken Karaage)
A gluten-free Japanese fried chicken made with cornstarch and a flavorful marinade.
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- •2 tablespoons Tamari
- •2 tablespoons Gochujangfermented chili paste
- •1 teaspoon Fish sauce
- •2 tablespoons Honeyheaping
- •3 cloves Garlicgrated
- •2 tablespoons Rice wine vinegar
- •1 tablespoon Mirinsweet rice cooking wine
- •1.5 pounds Chicken thighsskinless, boneless, cut into 1.5 inch pieces
- •Cornstarchenough to coat chicken
- •2.5 inches Frying oilenough to fill pot to depth
- •Flaky saltor kosher salt, for seasoning
- •1/2 cup Mayonnaise(optional)for aioli
- •1 clove Garlic(optional)grated, for aioli
- •1/2 teaspoon Fish sauce(optional)for aioli
- •1/2 tablespoon Lemon juice(optional)for aioli
- 1
Make the marinade by whisking together tamari, gochujang, fish sauce, honey, grated garlic, rice wine vinegar, and mirin.
2 min
- 2
Cut chicken thighs into 1.5 inch pieces and place in the marinade. Toss to coat and let marinate for up to two days.
5 min
- 3
Heat a heavy-bottomed pot with 2.5 inches of frying oil to 350°F (175°C).
10 min
- 4
Shake off excess marinade from chicken and coat in cornstarch.
3 min
- 5
Fry chicken in batches for 2-3 minutes until golden brown and crispy. Drain on paper towels.
10 min
- 6
Season fried chicken with flaky salt.
1 min
- 7
Optional: Make aioli by whisking mayonnaise, grated garlic, fish sauce, and lemon juice. Serve with chicken.
3 min
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