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Karaage Japanese Fried Chicken

Karaage Japanese Fried Chicken

  • serves 3
  • 30 minutes

Inspired by Chinese fried chicken recipes, Karaage is a delicious izakaya or bento box favourite, comprised of crunchy, deep fried pieces of marinated chicken, delicious served with a liberal squeeze of lemon juice over the top or a side pot of kewpie mayonnaise. Perfect eaten hot or cold, this simple recipe is quick to make and produces fantastic results.


300g boneless chicken thighs
1/4 cup katakuriko starch flour, enough to coat the chicken
3 tbsp soy sauce
1 tbsp cooking sake
5g fresh ginger - grated
2 cloves garlic - crushed
sesame oil
cooking oil
kewpie mayonnaise
lemon wedges

How To Prepare

  1. Cut chicken into bite-size pieces, leaving a little skin/fat on for extra crispiness.

  2. Add ginger, garlic, soy sauce and cooking sake to a bowl and mix until combined. Add chicken, coat well and allow to marinade for 30 minutes.

  3. Drain off any excess liquid from the chicken and add your katakuriko starch flour. Mix until chicken is fully coated.

  4. Heat cooking oil in a pan to around 180°C / 355°F and test the temperature by dropping in some flour (if it sizzle on impact the oil is hot enough). Fry 3-4 pieces at a time until they are deep golden brown colour (approx. 3-4 minutes), then remove and allow to dry on a wire rack.

  5. Serve with some lemon wedges and a squeeze of kewpie mayonnaise.

Tips and Information

- If you want to make karaage without the fuss, try using a ready made flour variety which includes all the marinade ingredients in one pack.
- Although chicken breast can be used for this recipe, thighs have more flavour and are generally less dry. Chicken wings are also a great option.
- Karaage tastes just as good when it is cold so why not try in a bento or at a summer picnic.