Chicken Karaage

40 mins



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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700g boneless chicken thigh (with skin on)
3tsp grated ginger
3tsp grated garlic
1tsp salt
A pinch of black pepper
2tbsp sake
1tbsp sesame oil
2tsp potato starch
Lemon wedge for garnishing
Japanese cabbage (shredded & serve as side dish)
For frying:
1tbsp cornstarch
4tbsp potato starch
Oil for frying



Cut chicken thighs into bite sizes, set aside
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Combine grated ginger, grated garlic, salt, pepper, sake, sesame oil & potato starch, mix well.
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Pour marinade sauce onto chicken thigh till well combined, put in the fridge to marinate for 30mins to 1 hour.
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Shred cabbage finely, soak with ice cold water with a squeeze of lemon and set aside for few minutes before spin dry, set aside
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Mix cornstarch and potato starch together in a bowl, coat each chicken pieces with flour mixture, shake out the excess flour and set aside
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Prepare a pot for frying.
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1st fry the chicken pieces till pale brown and set aside
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Give the chicken pieces a 2nd fry till golden brown, dish up.
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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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