Juicy, crispy, and bursting with flavour, karaage is Japan’s beloved version of fried chicken. A staple at izakayas (Japanese pubs), karaage is commonly served as a starter to accompany drinks like beer or highballs, though it’s just as popular as a quick takeaway snack or part of a bento lunch.
Unlike Western-style fried chicken, karaage is typically made using bite-sized pieces of boneless chicken—usually thigh for its juiciness—marinated in a savoury blend of soy sauce, garlic, ginger, and sometimes sake or mirin. The chicken is then coated in potato starch or a light flour mix and deep-fried until golden and crisp on the outside, yet tender on the inside.
Karaage is most commonly served with a wedge of lemon for squeezing over the top and a generous dollop of Japanese mayonnaise on the side. Some places may serve it atop shredded cabbage or with a small side salad to balance out the richness. In izakayas, it’s often paired with edamame, pickles, or potato salad for a well-rounded snack plate.
While karaage is a staple of izakayas and family restaurants, it’s also a hugely popular takeaway option across Japan. You’ll find it sold in plastic bento-style containers at supermarkets, food stalls, and park cafés—perfect for a picnic or quick bite on the go. Convenience stores like Lawson, FamilyMart, and 7-Eleven have also mastered the art of fried chicken, offering their own versions of karaage right at the counter. Lawson’s “Karaage-kun” range, for example, is a beloved snack among locals and travellers alike, known for its crispy bite-sized pieces available in flavours like regular, spicy, and even seasonal varieties.
From convenience stores to high-end bars, karaage is everywhere in Japan and always satisfying. Its bold flavour and crunchy texture make it one of the easiest—and tastiest—ways to dive into Japan’s comfort food scene.
