Making Chicken Karaage 唐揚げ

After my 2019 December Japan trip, I been craving Karaage. Amazingly, one of the best Karaage that I had in Japan was in a 7-Eleven.

It was crispy on the outside, juicy on the inside. So I decided to make my own at home.

From Japan, we brought back a fryer pot, so it was a perfect opportunity to give it a try.

The first time making it was indoors. although there were no smoke, we still had a little bit of oil splash. even with the side lid. So this time, I decided to cook outdoors.

I based my recipe on the following.
Just One Cookbook

and also from the NY Times Cooking

My revised recipe:


  • 1.5 teaspoons grated fresh ginger, with its juice
  • 2 teaspoons grated or smashed garlic (from about 3 cloves)
  • 2 tablespoons dry sake or rice wine
  • 3 tablespoons soy sauce
  • 2 teaspoons sugar
  • 1 tablespoon of sesame oil
  • 4 skin-on chicken thighs (about 1 1/2 to 2 pounds), deboned, cut into
  • 2-inch chunks Peanut oil, or a mixture of peanut and canola or safflower, for frying (I used grapeseed oil for low smoke point

For Batter:

  • 1 cup potato starch (katakuriko)
  • salt
  • black pepper
  • white pepper

For Dipping Sauce

  • Sriracha + Japanese Mayo (Kewpie)

For plate dress

  • Lemon wedge, for serving
  • Lettuce and cucumber slices, for serving


  • Remove bone from Chicken thigh and slight cut to nuggets
  • Mix dry batter together
  • Bring frying oil up to between 329F – 338F (165 C – 170 C) … control and maintain that temperature
  • Batter nuggets and fry
  • Make sure internal temp for the nugget is at least 165F or 74C before serving
  • Dress nuggets with additional white pepper and serve
  • Dip in sauce and Enjoy!!!

I thought the result was pretty successful… and easy…. it is super juicy and better than any that I had in restaurants !!!

I believe the key of success here are the following:

  1. Keep the skin and fat on
  2. Maintaining temperature is critical
  3. White Pepper makes a huge difference

So give it a shot! and also take a look at my video.