Chicken Karaage Recipe (Japanese Fried Chicken)

Chicken karaage (唐揚げ) served with zaru soba (background)

One of my favourite Japanese classic dish is chicken karaage, or Japanese-style deep fried chicken. It is a simple recipe and a great side dish to accompany any main course, whether Japanese or otherwise (such as plain aglio olio). I love to accompany it with the no-fuss zaru soba (Japanese chilled buckwheat noodles) and miso soup for a truly quick and satisfying Japanese home-cooked meal. The ingredients are cheap and you can make more for less buck at home. Serve it with a wedge of lemon and squeeze the juice over the chicken just before serving.

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Freshly deep-fried karaage

Chicken Karaage Recipe 唐揚げ

Serves: 2-4 as a side dish
Prep: 15 mins
Cook: 20 mins

Chicken karage aka Japanese Fried Chicken is a classic Japanese dish which is easy and cheap to cook at home.

Traditionally, potato starch (flour) is used for a crispy batter, but you may substitute with corn starch (flour), as well as a mixture of half plain flour with half potato/corn starch.

Ingredients

200 grams boneless chicken thigh cut to uniform, bite-sized pieces
1 tbsp light soy sauce
1 tbsp sake may substitute with white wine or rice wine
4 garlic cloves peeled and minced
1/2 tbsp ginger juice grate some ginger and squeeze the pulp
2 dashes white pepper powder
80 grams potato starch (flour) sifted; use more if needed
vegetable oil for deep frying
1 lemon wedge

Instructions

Mix chicken pieces with marinade (soy sauce, sake, garlic, ginger & white pepper) for 30 minutes.
Coat marinaded chicken pieces in sifted potato starch.
Heat oil in wok or pan (180°C/356°F), test the temperature with a piece of batter (it should bubble right away gently when added to oil). Deep fry in batches, until evenly golden brown. Tip: For extra crispiness and dryness, turn up the heat during the last 30-60 seconds of deep-frying.
Drained fried chicken on wire rack or kitchen paper towels before transferring to serving plate. Serve with a lemon wedge.

(Get the step-by-step photos and cooking notes for Chicken Karaage on page 2)

Pages: 1 2

Ingredients Used Chicken • flour • garlic • ginger • light soy sauce • sake • white pepper

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{ 12 comments… read them below or add one }

1 Jess @ Bakericious August 30, 2012 at 10:41 am

Wiffy, I love fried chicken and this is one of must order when I go for Japanese food.

2 Ann@Anncoo Journal August 30, 2012 at 4:20 pm

My family loves chicken karaage too and thanks for sharing this delicious recipe.

3 masterofboots August 31, 2012 at 10:47 am

Yummy…but please tell me there is an easier alternative to deep-frying :P

4 wiffy August 31, 2012 at 11:39 am: can try oven or air-fryer, but I think deep frying will be nicer ;)

5 Ching@Little Corner of Mine August 31, 2012 at 11:44 pm

Oh yummy! It looks so crispy and I so love it.

6 tigerfish September 1, 2012 at 3:36 am

Wah, need to deep-fry ah??? It’s “forget it” for me lah! :( 只有流口水的份

7 lala September 3, 2012 at 11:44 pm: yeah man. fellow anti deep fryer…(fear of deep frying, rather than anti eating)

noted above comment that can use oven…will definitely try. loves karaage.

8 mycookinghut September 1, 2012 at 6:02 pm