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Fried Chicken - Chicken Karaage


1. 1/3 cup soy

2. sauce2 tablespoon sake

3. 2 inches grams fresh ginger

4. 2 teaspoon Chilli powder

5. Pinch of salt

6. 900 grams skin-on boneless chicken thighs

7. 170 grams potato starch

8. vegetable oil (for frying)

9. 1/2 lemon (sliced into wedges for serving)

10. Kewpie mayonnaise


1. Ginger: Grate with a fine grater

2. Potato Starch: mix 1 teaspoon chilly powder and pinch of salt

3. Chicken Thigh: cut into bite-size pieces


Ø Whisk the soy sauce, sake, ginger and 1 teaspoon of chilly powder together in a bowl to combine.

Ø Add the chicken and mix well to ensure each piece of chicken is coated with the marinade.

Ø Cover and refrigerate, allowing the chicken to marinate for at least 1 hour or up to 4 hours.

Ø Dredge the marinated chicken in potato starch to coat each piece evenly and set the pieces of coated chicken on a tray.

Ø Remove all the excess starch so you don’t dirty the oil too much.

Ø When the chicken is ready heat about 2 inch of vegetable oil in a heavy bottomed pot .

Ø When you think oil is ready dip a chopstick into the oil. If the oil starts steadily bubbling, then the oil is hot enough for frying.

Ø fry the coated chicken in batches. Don't overcrowd the pot, and I recommend batching pieces of chicken that are roughly the same size.

Ø It usually takes about 5-6 minutes depending on the size of your chicken.

Ø Transfer them to the prepared rack and let them rest for a few minutes before serving them.

Ø Serve with some kewpie Mayo

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