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CuisineAsianJapaneseChickenSoyGlutenChickenDeep-FrySnacksSidesAppetizers

Tori Karaage

Tori karaage is Japanese fried chicken at its crispiest. Juicy, tender bites of marinated chicken thighs are coated in a light flour and potato starch crust, then double-fried for an irresistible golden crunch. Infused with soy, mirin, ginger, and garlic, each bite delivers savory depth and a touch of sweetness. Perfect as an appetizer, street food–style snack, or part of a Japanese-inspired meal, it’s a crowd-pleaser that’s surprisingly easy to make at home.

Eden Nosal
Tasty Team
Total Time

1 hr 50 min

1 hr 50 min

Prep Time

20 minutes

20 min

Cook Time

30 minutes

30 min

Tori Karaage
Total Time

1 hr 50 min

1 hr 50 min

Prep Time

20 minutes

20 min

Cook Time

30 minutes

30 min

Ingredients

for 5 servings

  • 2 lb boneless, skinless chicken thighs
  • kosher salt, to taste
  • 3 tablespoons soy sauce
  • 3 tablespoons mirin
  • ¼ teaspoon grated fresh ginger
  • 2 scallions, thinly sliced (white and green parts separated)
  • 1 garlic clove, finely grated
  • Neutral high smoke-point cooking oil, (such as canola, avocado, or vegetable oil), as needed for frying
  • 1 cup all-purpose flour
  • ¾ cup potato starch

Nutrition Info

  • Calories 566
  • Fat 20g
  • Carbs 47g
  • Fiber 3g
  • Sugar 1g
  • Protein 49g

Estimated values based on one serving size.

Preparation

  1. Cut the chicken into large (1½–2-inch) pieces, first by cutting lengthwise, then into 4 or 6 pieces (depending on how large each chicken thigh is). Place in a bowl, and season with a heavy pinch of kosher salt.
  2. To the bowl, add the soy sauce, mirin, grated ginger, sliced scallion whites, and grated garlic. Stir to thoroughly combine. Cover and marinate in the fridge for 30 minutes–1 hour.
  3. When ready to cook, add oil to a wide pot or skillet to a depth of 2 inches. Heat the oil over medium heat until a thermometer in the oil registers 325°F (165°C).
  4. In a large bowl or on a baking sheet, stir together the flour and potato starch with a heavy pinch of salt. Working with 1 piece at a time, coat the marinated chicken pieces in the flour mixture, shaking off any excess coating.
  5. Carefully add a few pieces of chicken at a time to the hot oil, being careful not to overcrowd the pan. (Adding too much chicken at once will lower the oil’s temperature, increasing the cook time and resulting in greasy chicken.)
  6. Cook each batch for 3–4 minutes, until the chicken turns a pale brown. Remove the chicken, and place it on a wire rack or a paper towel-lined plate. Continue to cook the remaining chicken. Try to maintain a steady oil temperature of 325°F (165°C).
  7. Once all the chicken is cooked, raise the oil temperature to 350°F (175°C) over medium heat.
  8. Return the chicken in batches to the hot oil, and fry for about 90 seconds per batch, or until it turns golden brown and the internal temperature of each chicken piece reaches 165°F (74°C). Remove the chicken, and place it on a clean wire rack or a paper towel-lined plate. Continue with the rest of the chicken.
  9. Let the chicken cool for 5 minutes. Sprinkle with the scallion greens, and serve.
  10. Enjoy!
  11. Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.

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Tori Karaage