Chicken Karaage – 日式香脆鸡

Crispy Chicken Karaage is super easy to make and the perfect dish when you have a get-together at home! The secret to getting this dish golden brown and super crispy is in the double frying technique. Crispy on the outside and juicy on the inside. Mmmm~

Pair this dish with cherry tomatoes and shredded Japanese cabbage to cleanse the palate.
Definitely something you do not want to miss!

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  • Servings: 3-4

  • Time: 40 mins

  • Skill: Easy


  1. 700g boneless chicken thigh (with skin on)

  2. 3 tsp grated ginger

  3. 3 tsp grated garlic

  4. 1 tsp salt

  5. A pinch of black pepper

  6. 2 tbsp sake

  7. 1 tbsp sesame oil

  8. 2 tsp potato starch

  9. Lemon wedge for garnishing

  10. Japanese cabbage (shredded & serve as side dish)

For frying:

  1. 1 tbsp cornstarch

  2. 4 tbsp potato starch

  3. Oil for frying


  1. Cut chicken thighs into bite sizes, set aside

  2. Combine grated ginger, grated garlic, salt, pepper, sake, sesame oil & potato starch, mix well.

  3. Pour marinade sauce onto chicken thigh till well combined, put in the fridge to marinate for 30mins to 1 hour.

  4. Shred cabbage finely, soak with ice cold water with a squeeze of lemon and set aside for few minutes before spin dry, set aside

  5. Mix cornstarch and potato starch together in a bowl, coat each chicken pieces with flour mixture, shake out the excess flour and set aside

  6. Prepare a pot for frying.

  7. 1st fry the chicken pieces till pale brown and set aside

  8. Give the chicken pieces a 2nd fry till golden brown, dish up.

  9. Garnish and serve hot. Squeeze a little lemon juice onto the chicken thigh to give it a lighter and refreshing bite!

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