Crispy Chicken Karaage (Japanese Fried Chicken)

Name: Crispy Chicken Karaage
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 1 chicken breast (about 300-350 g); 2 tsp Kewpie mayo; 2 tsp (10 g) ginger, grated; 2 garlic cloves (10 g), grated; 1 1/2 tbsp soy sauce or mentsuyu; 1 tbsp cooking sake; 1 tsp sugar; 1 tsp potato starch; 1/8 tsp nutmeg, optional; 1/4 tsp msg, optional; lemon, for serving; about 3-4 cups neutral oil, for frying; 1/3 cup (40 g) potato starch; 1/3 cup (40 g) sweet potato or tapioca starch; 2 tbsp + 1-2 tsp (35-40 ml) water

This easy Crispy Chicken Karaage can be made in under 30 minutes, using chicken breast for a leaner, yet juicy option. The result is a soft and juicy interior with an extra crispy, crunchy exterior, perfect for a quick and delicious meal or appetizer.

crispy chicken karaage on a teal plate with lemon

Crispy & Juicy Karaage Using Chicken Breast
Ingredients & Substituions
How to Make Karaage with Chicken Breast
VIDEO: Watch How to Make It
Lisa’s Recipe Tips
Serving Suggestions
How to Store Leftovers
Recipe FAQ
Crispy Chicken Karaage Recipe

Recently, I did my first izakaya night and of course I had to make karaage. I usually use my go-to favourite karaage recipe but wanted to switch it up a bit by using chicken breast and using a more modern coating style. Most people prefer thigh over breast, but I think I fall in the minority where I actually tend to prefer white meat and chicken breast. I feel like I can eat more of it and tastes much more… light? If thats the right word.

Crispy & Juicy Karaage Using Chicken Breast

Chicken breast gets a bad rep for being dry and bland, but I’m here to change that. With the right technique, it can be just as flavorful, juicy, and tender as chicken thigh—maybe even better. When I tested this recipe, everyone who tried it was shocked it was made with chicken breast. The crispy, golden coating and the perfectly seasoned, ultra-tender meat inside? Game-changer. Let me show you how to make the best chicken breast karaage ever.

Ingredients & Substituions

Here’s what you’ll need to make this extra crispy chicken karaage:

Chicken breast: Skin on or off. Chicken thigh can also be used!
Kewpie mayo: Or regular mayo. This makes the chicken super soft.
Ginger
Garlic
Soy sauce: You can also swap it out for mentsuyu or ponzu for a slightly different flavour.
Cooking sake
Sugar
Optional: Nutmeg & MSG and lemon for serving
Starches: For the crispy coating. Check out my authentic karaage recipe post for characteristics of each type of starch. My go-to choice for this recipe is a mix of potato starch and tapioca starch for a super crispy yet light crispy crunch texture.
Water: To make the starch crispies.

How to Make Karaage with Chicken Breast

Here’s a quick overview of how to make this flavorful chicken breast karaage:

Prepare the Chicken: Start by piercing the chicken breast with a fork, then cut it into large bite-sized pieces (sogi-giri technique). Marinate the chicken in a mixture of mayo, ginger, garlic, soy sauce, sugar, and potato starch for about 10-15 minutes.
Warm chicken: If the chicken is still cold, microwave on medium heat in 10 second intervals until warm to the touch. Be careful not to cook the chicken!
Make the Starch Coating: In a separate bowl, combine potato starch and water until it forms a crumbly, dough-like texture. This will create the crunchy exterior.
Fry the Chicken: Heat oil to 190°C-200°C (375°F-400°F). Coat each piece of chicken with the starch mixture and fry in batches until golden brown and crispy, about 5-6 minutes.
Serve: Once fried, place on a wire rack or paper towels to drain excess oil.

VIDEO: Watch How to Make It

Lisa’s Recipe Tips

I have many tips for the best karaage in my traditional recipe but here are a few to keep in mind for this version using chicken breast:

Don’t slice the chicken too thinly: Slicing the chicken into bite-sized pieces is key for ensuring that it remains juicy on the inside while getting that crispy exterior. Avoid making the slices too thin, as they can dry out during frying.
Warm the chicken: This helps the chicken cook through fully without overcooking the outside or inside.
Use a temperature thermometer: A kitchen thermometer is your best friend when making crispy chicken karaage. Ensure the oil is at the correct temperature (180°C / 350°F) for frying, which will help achieve that perfect crunch.
Fry at a higher temperature for a shorter period of time: Frying the chicken at a high temperature ensures that the exterior crisps up quickly without overcooking the chicken inside. This method keeps the interior juicy and tender while achieving a golden-brown crust.
Check the internal temperature: Use a thermometer to check the internal temperature of the chicken. It should reach 75°C (165°F) to ensure it’s fully cooked and safe to eat.
Don’t over-marinate the chicken: While marinating helps infuse flavor, over-marinating can cause the chicken to dry out due to osmotic pressure. Keep the marinade time to about 15 minutes for the juiciest results.

Serving Suggestions

This is the perfect fried chicken recipe to serve as a main protein dish or as a side to accompany other side dishes like tonpeiyaki, yaki udon or yaki onigiri. It’s also super delicious to add to other dishes! Here are some of my favourites:

Make a donburi: Add it on top of rice with mayo and your favourite sauce. The chicken is so flavourful, the contrast of soft steamy rice and crispy chicken is incredible.
Add it to noodles: Make some noodles and add karaage on top! I highly recommend egg drop udon.
Stuff into onigiri: While you do lose some crunch, the flavour makes up for it and its the perfect on the go meal.
Make a sandwich: I love fried chicken sandwiches and this recipe is perfect in between two pieces of some good bread or burger buns.
Karaage chicken curry: Japanese curry rice or curry udon!

How to Store Leftovers

Here’s how to store and reheat for the best results:

In the fridge: Store in an airtight container in the fridge for up to 2-3 days. To prevent moisture buildup, you can place a paper towel inside the container to help absorb any excess moisture.
In the freezer: Arrange the pieces in a single layer on a baking sheet and freeze for about 1-2 hours. Once frozen, transfer the chicken into a freezer-safe bag or container. It can be stored in the freezer for up to 1-2 months.
To reheat: Bake in oven at 180°C (350°F) for 8-10 minutes until heated through. Air fry at 180°C (350°F) for about 5-7 minutes, or until crispy and heated through.
- While it’s best to avoid microwaving to preserve the crispy texture, you can microwave the chicken if you’re in a pinch. Heat for 1-2 minutes, or until warm, but the coating will be softer, though still delicious.

Recipe FAQ

Can I use an air fryer for this recipe?

Yes, you can! Preheat your air fryer to 180°C (350°F) and cook the chicken in batches for about 8-10 minutes, flipping halfway through.

How much oil do I need for fried chicken?

You’ll need enough oil to submerge the chicken about 3-3.5 cm from the base of the pan for the best crispy result.

What temperature should the chicken be internally?

The internal temperature of the chicken should reach 75°C (165°F) to ensure it’s fully cooked.

Is this recipe gluten free?

Yes, as long as you swap the soy sauce for gluten-free soy sauce or tamari.

Enjoy! If you make this Crispy Chicken Karaage recipe, I’d love to hear what you think! Leave a comment and rating below, and if you share it on social media, tag me on Instagram @Okonomikitchen. I can’t wait to see your creations!