Easy Chicken Osaka recipe with teriyaki sauce

Name: Easy Chicken Osaka recipe with teriyaki sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: Asian
Ingredients: 500g boneless chicken thighs, cut into bite-sized pieces; 1/2 cup cornstarch (or potato starch for extra crispiness); 1 tsp salt; 1 tsp garlic powder; 1/2 tsp white pepper (or black pepper); Oil for frying (vegetable or canola oil); 1/2 cup teriyaki stir-fry sauce (Kikkoman, Lee Kum Kee, or your favourite brand); 1 clove garlic, minced; 1 tsp grated fresh ginger; 1 tsp cornstarch mixed with 1 tbsp water (to thicken, if needed); 1 tsp sesame seeds; 2 green onions, finely sliced; 1/2 tsp chilli flakes (for a little heat)

↓ Jump to Recipe

If you love crispy, saucy, umami-packed chicken, this Osaka chicken recipe is about to be your new favourite! Think of it as Japanese-style fried chicken tossed in a rich, sticky Osaka sauce—ready in just 30 minutes with minimal effort.

Two plates of crispy fried chicken bites coated in teriyaki sauce, garnished with sesame seeds and green onions, with one piece held by chopsticks, ready to be eaten.

Using store-bought teriyaki sauce makes this recipe super easy, without sacrificing that bold Osaka-style street food flavour. Pair it with steamed rice, a simple side dish, and you’ve got a restaurant-quality meal without the fuss.

Jump to:

Why You’ll Love This Chicken Osaka Recipe
Ingredients for Osaka Chicken Recipe
Step-by-Step Instructions
Cornflour vs Cornstarch
How to serve this Osaka Chicken
Recipe Notes for Osaka fried chicken
FAQ about this recipe
Easy Chicken Osaka recipe with teriyaki sauce
Related

Why You’ll Love This Chicken Osaka Recipe

Crispy & Juicy – Light, crispy coating with tender chicken inside. Minimal Ingredients – Just a few pantry staples + teriyaki sauce! Quick & Easy – No deep-frying required, and it’s ready in under 30 minutes. Better Than Takeaway – Bold Japanese-inspired flavours!

Ingredients for Osaka Chicken Recipe

All the ingredients for the Osaka Chicken recipe neatly laid out on a bench, including chicken, seasonings, and sauce components.

Fried chicken ingredients

Chicken thighs, cut in bite-sized pieces
Corn starch
Garlic powder
White pepper
Oil for frying

Sauce ingredients

Teriyaki stir-fry sauce (Kikkoman, Lee Kum Kee, or your favourite brand)
Garlic
Fresh ginger

Garnish ingredients

Sesame seeds
Green onions
Chilli flakes (for a little heat)

See recipe card for quantities.

Step-by-Step Instructions

Chicken pieces being tossed in a bowl with a cornflour mixture, ensuring an even coating for a crispy finish.

Coat the Chicken

Mix cornstarch, salt, garlic powder, and pepper until combined.
Toss the chicken pieces in the mixture until fully coated, ensuring an even layer.

Chicken pieces frying in a cast iron skillet, submerged in rapidly bubbling oil for a crispy, golden finish.

Fry the Chicken

Heat 2 inches of oil in a large skillet over medium-high heat.
Fry the chicken in small batches until golden brown and crispy. Remove and drain.

Thick, sticky dark brown teriyaki sauce in a black cast iron skillet, ready to coat crispy fried chicken pieces.

Make the Glaze

In a frying pan over medium heat, add teriyaki sauce, garlic, and fresh ginger and stir.
Let it simmer until fragrant. If the sauce is too thin, stir in the cornstarch.

Fried Osaka chicken pieces being tossed in a cast iron skillet with a thick, sticky teriyaki sauce, garnished with green onions, sesame seeds, and chilli flakes.

Toss & Serve

Add the fried chicken to pan and pour sauce over it, tossing until fully coated.
Garnish with sesame seeds, green onion, and chilli flakes.

Hint: For an extra flavour boost, serve it with Karashi Mayo (spicy Japanese mustard mayo)! Recipe coming soon.

Cornflour vs Cornstarch

In Australia, cornflour refers to the fine white starch used for thickening and crisping—identical to cornstarch in the US.

How to serve this Osaka Chicken

With Steamed Rice – The classic combo, perfect for soaking up that glaze.
With a Crunchy Salad – Shredded cabbage, cucumbers, or a quick Asian slaw with ginger dressing.
In a Wrap or Bao Bun – For a fun street-food twist!
With Karashi Mayo – A spicy Japanese mustard seed sauce that pairs perfectly with crispy chicken. (Stay tuned for the Karashi Mayo Dip recipe coming soon!)
Serve with a drizzle of fresh lemon juice and lemon slices for a bright, zesty contrast to the rich teriyaki glaze.

Recipe Notes for Osaka fried chicken

Want to make your own teriyaki glaze?

Instead of store-bought teriyaki sauce, combine:

2 tablespoon soy sauce + 1 tablespoon honey + 1 tablespoon white vinegar + 1 teaspoon oyster sauce + 1 teaspoon sugar

Simmer and thicken with corn starch for a homemade glaze!

Air Fryer Method:

Lightly spray the coated chicken with oil and air fry at 200°C (400°F) for 15 minutes, shaking halfway through.

Chicken Breast Option:

You can use chicken breasts instead of thighs, but thighs stay juicier and more flavourful.

FAQ about this recipe

Can I make this ahead of time?

Yes! Keep the chicken and sauce separate, then reheat and toss together before serving. It won’t be as crispy but still tasty.

What’s the best teriyaki sauce to use?

Look for a thicker teriyaki sauce I used Lee Kum Kee Teriyaki stir fry sauce. If yours is too runny, just thicken it with corn starch.

Can I bake this instead?

You can! Bake at 200°C (400°F) for 20-25 minutes, flipping halfway. It won’t be as crispy but still tasty.

This Osaka chicken a great recipe and the perfect quick, flavour-packed meal—crispy, sticky, and SO satisfying. Whether you’re making it for a weeknight dinner or a fun weekend meal, this karaage chicken is guaranteed to be a hit.