Chicken Karaage is a very common Japanese home cooking recipe and many Japanese restaurants in countries all over the world have it on the menu.
Very simple and tasty!!
Very simple and tasty!!
Yield: 4 servings
Time: 50 minutes
Ingredients
- 3/4 lb chicken (cut into 1 1/2″ pieces)
- 1/2 oz ginger (ground)
- 1 green onion (chopped)
- 1 clove garlic (ground)
Spices
- 2 tbsp soy sauce
- 2 tbsp sake
- 1/2 tbsp Chinese soup powder (chicken bullion powder)
- 2 tbsp katakuriko
Preparation
- Mix soy sauce, sake, ginger, garlic, chicken bone soup powder, and green onion in a small bowl
- Marinate chicken in mixed spices and cool in a fridge for 30 min
- Remove chicken from marinade (throw liquid away), add chicken and katakuriko to a bowl, and mix
- Heat oil to 375°F (190°C) and fry chicken (about 5 minutes)
- Put chicken on a paper towel and pat dry to remove oil
Notes
- Please do not fry chicken all at once. If you do too much chicken at the same time (it will not get crispy). I use a regular sized frying pan with 2″ of oil, and fry about 5-6 pieces at a time.
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Hey Mai,
First up, I’m big fan of the blog. Have made several of the recipes and they’ve turned out really well.
This recipe is a little confusing though – not quite sure what you do with the katakuriko – do you add it to the bowl the chicken has been sitting in?
*O* looks great!
but if one doesn’t have katakuriko is there any alternatives that would work as well?
one more question..after marinatign the chicken with soy sauce, sake, ginger, garlic, chicken bone soup powder, and green onion in a small bowl, we take leave it in the fridge..and with whatevers left in the bowl of the soysauce, sake etc..we add katakuriko..and THEN we add in the chicken after the 30 minutes and then fry?
Corn starch works in place of katakuriko!
Sorry for the karaage confusion! I updated with proper instructions. (Got lost in translation, I guess!)
oh i see now.
thank you :)
will try out soon!
I love this chicken recipe! And make it often. Katakuriko ( Japanese Potato Starch) gives it a light crispy crust. Look for it in the “Asian” section of your local Super Market. I have used All Purpose Flour with some baking soda add, to lighten the crust, and it worked well. This is a great Chicken Recipe!
Mai, I am SOOOOOO happy to find your blog! Years ago my best friend married Yosuke from Japan, a chef who now has his own restaurant, and I was treated to the most wonderful food! They moved away and I miss the delicate flavors of the food (and the Hojicha tea!) and want to learn how to make some dishes. My daughters are adopted from China and LOVE Asian food but as a single mom I cannot afford the good Japanese restaurants around here! I look forward to learning how to cook some myself – your recipes look so easy and I have a few ingredients from Chinese cooking already – I use mirin all the time. It’s off to the Asian market next week! You need to write a cookbook!
Hi, I love karaage. I’ve always wondered what kind of chicken pieces to use, though… are certain kinds (i.e. thigh?) better for this dish?
I forgot to say that I cooked karaage for dinner and my okaasan liked it so much…
We loved the karaage so much that only 2 pieces are left right now on a container… :D
Thank you for sharing this recipe…
Hi, I love karaage. I’ve always wondered what kind of chicken pieces to use, though… are certain kinds (i.e. thigh?) better for this dish?
Hi Sheena. I use thigh chicken for karaage.
I’m a Japanese and ive been living in the States for 11 years now. I really miss japanese food!! I found ur blog today and im excited to try ur recipe tonight!! Sounds so easy and yummy :)
doesn’t it have any sauce, at all?
I tried today ur mushroom spqaghetti and it turned out great thanks a lot for the blog, i definitelly will try more of ur recipies
I made this for tonight dinner. It was yummy! =)
Is the thigh boneless?