Karaage (唐揚げ, pronounced kah-rah-ah-geh) is one of Japan’s most beloved dishes. It’s a simple recipe—bite-sized chicken that is seasoned, coated in potato starch or flour, and deep-fried until golden—but its juicy texture and savory flavor have made it a staple, enjoyed everywhere from kids’ lunches to izakaya pubs.
In Japanese homes,karaage is often served for dinner or in bento lunch boxes;at izakaya pubs, it’s a classic dish to enjoy with beer. The preferred seasonings vary widely by family and region—sometimes highlighting garlic and ginger, and other times accented with soy sauce or miso. Convenience stores, supermarkets, and even frozen food sections carry Karaage, and there are even nationwide “Karaage Grand Prix” competitions to celebrate regional specialties.
This recipe is a lighter take on Karaage that uses lean chicken tenderloins, but it still delivers a crispy bite with rich flavor. A touch of doubanjiang (chili bean paste) adds fragrance and depth without too much heat, making it easy to enjoy bite after bite. No need to marinate, so you can have this ready in minutes!
10 minutes
Chiori
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 10 oz chicken tenderloins (about 8-10 pieces)
- 1 tsp. sake
- 1 tsp. doubanjiang
- 1/2 tbsp. chicken bouillon powder
- 1/2 tbsp. Japanese mayonnaise
- 1/2 tsp. grated garlic (from a tube)
- 1/2 tsp. sesame oil
- 1 tsp. sugar
- 3 tbsp. potato starch
- vegetable oil, for shallow frying
INSTRUCTIONS
- 1
Remove the tendons from the chicken tenderloins and cut each into 3–4 bite-sized pieces.
- 2
In a bowl or resealable plastic bag, combine the chicken with A ingredients (sugar, sake, doubanjiang, chicken bouillon, mayonnaise, garlic, and sesame oil). Mix well until coated, then add the potato starch.
- 3
Pour about 1/4 inch of oil into a skillet and heat over medium-high. Fry the chicken pieces for about 3 minutes, until golden and crispy. Drain excess oil.
- 4
Serve hot and enjoy!
RecipeID
411
Tips & Notes
・You can substitute chicken breast if preferred.In this case, increase the amount of Japanese mayonnaise to 1 tbsp. to help tenderize the chicken.
・Reduce the amount of doubanjiang when cooking for children or if you prefer a milder flavor.
・The chicken can be frozen after seasoning (before coating with starch) for up to 3 weeks.
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I live in Sapporo, Hokkaido, and I’m a mother of two daughters who both love to eat. As a working mom, my realistic, everyday recipes have resonated with many, and as of May 2024, I’m grateful to have over 380,000 followers on Instagram. Thank you so much for your support! From a homemaker’s perspective, my motto is to create recipes that make families happy and help busy women. I share dishes that can be made even more delicious with just a small twist using seasonings you already have at home. Along with recipes, I also post daily tips on cooking techniques to enhance flavor and handy food storage methods that make life in the kitchen easier.