Noob Cook Recipes



What's
New
Steamed 3 eggs with pork recipe Shrimp & Egg Fried Rice Recipe Stir-fry Lotus Root Recipe Mala Xiang Guo (Sichuan Spicy Numbing Stir-fry) Recipe Mala Xiang Guo Ingredients Hai Di Lao Mala Sauce

Chicken Karaage (Japanese Fried Chicken)

Deep-frying Chicken Karaage

Chicken Karaage (Japanese Fried Chicken) Recipe

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.

Serves: 2-4

Prep Time: 15 mins

Cook Time: 20 mins

Ingredients

  • 200 grams boneless chicken thigh cut to uniform, bite-sized pieces
  • 80 grams potato starch (flour) sifted; use more if needed
  • vegetable oil for deep frying
  • 1 lemon wedge

(A) Marinade

  • 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

Directions

  1. Mix chicken pieces with marinade (A) for 30 minutes.
  2. Coat marinaded chicken pieces in sifted potato starch.
  3. 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.
  4. Drained fried chicken on wire rack or kitchen paper towels before transferring to serving plate. Serve with a lemon wedge.

Noob Cook Tips

  1. 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.
  2. For extra crispiness and dryness (leftovers reheat better), turn up the heat during the last 30-60 seconds of deep-frying.

Leave a Comment





14 Responses to “Chicken Karaage (Japanese Fried Chicken)”

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

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

    Reply

  2. masterofboots — August 31, 2012 @ 10:47 am

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

    Reply

    • wiffy replied: — August 31st, 2012 @ 11:39 am

      can try oven or air-fryer, but I think deep frying will be nicer ;)

      Reply

  3. tigerfish — September 1, 2012 @ 3:36 am

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

    Reply

    • lala replied: — September 3rd, 2012 @ 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.

      Reply

  4. mycookinghut — September 1, 2012 @ 6:02 pm

    Oh my! This is my favourite!

    Reply

  5. Kelly — September 4, 2012 @ 3:35 pm

    It is indeed simple and satisfying! I don’t usually deep fry food at home so I’d just leave it for when I eat out :D

    Reply

  6. B — October 8, 2012 @ 10:08 pm

    looks delicious!

    Reply

  7. Lili — March 8, 2013 @ 5:49 pm

    Hi Wiffy,

    Can i omit sake/white wine? Because I want to cook it for my kids

    Thanks :)

    Reply

    • wiffy replied: — March 14th, 2013 @ 4:30 pm

      Yes, you definitely can.

      Reply

  8. xiuhui — May 29, 2014 @ 11:33 am

    Do i fry together with the mince garlic bits or remove the garlic bits?

    Reply

    • wiffy replied: — May 29th, 2014 @ 2:25 pm

      They are minced and mixed with the chicken marinade. No need to remove :)

      Reply