Chicken Karaage

Chicken Karaage



300 g boneless chicken thighs
1/2 cup potato starch (substitute with cornstarch)


1 piece fresh ginger
3 Tbs soy sauce
1 Tbs sake


peanut oil or vegetable oil, for frying


Cut up the chicken thighs into bite-sized pieces.

Peel and finely grate ginger.

Put the chicken pieces in a bowl. Add the grated ginger, soy sauce and sake, and mix well. Let marinate for a minimum of 10 minutes.

Heat the oil and test with a single piece of chicken or a small piece of chicken skin. Toss enough potato or cornstarch into the marinated chicken so that each piece is completely coated.

Fry the chicken pieces a few at a time until a deep golden brown.

Drain well - a wire rack is best for this, but paper towels work too.

Place into a bowl to serve and share.

Credits: Recipe adapted

Photo Credits: Yuka

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