Comments on: Chicken Karaage

By: Oikawa

Oikawa — Thu, 14 Jun 2012 06:22:58 +0000

Hi Miss Mai!

Doesn’t the classic japanese karaague recipe use plain flour mixed with katakuriko?

I reckon the Chinese soup powder is not a classic ingrediente for a karaague recipe, isn’t it?

I live in Japan 15 years ago and today I found some karaague recipes on internet by chance and know I am missing this nice dish.

I would like to prepare the classic karaague.

By: Priska

Priska — Mon, 30 Apr 2012 02:41:16 +0000

I love japanese food..you make it sounds so easy to make,i’ll try to cook karaage for my lunch :) thank you,mai..

By: Midori

Midori — Thu, 08 Dec 2011 20:06:03 +0000

Is the thigh boneless?

By: Nha

Nha — Tue, 08 Nov 2011 08:24:51 +0000

I made this for tonight dinner. It was yummy! =)

By: finbar

finbar — Wed, 20 Jul 2011 12:23:29 +0000

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

By: Kelly

Kelly — Tue, 05 Apr 2011 17:02:29 +0000

doesn’t it have any sauce, at all?

By: Naomi

Naomi — Mon, 10 Jan 2011 19:57:47 +0000

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 :)

By: Mai

Mai — Sat, 25 Dec 2010 21:32:20 +0000

Hi Sheena. I use thigh chicken for karaage.

By: Sheena Singleton

Sheena Singleton — Fri, 24 Dec 2010 01:34:54 +0000

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?

By: Midori

Midori — Thu, 16 Dec 2010 17:10:48 +0000

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…

By: asiansupper

asiansupper — Tue, 06 Jul 2010 22:02:33 +0000

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?

By: Jan J.

Jan J. — Sat, 05 Jun 2010 06:17:51 +0000

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!

By: Kamaka

Kamaka — Wed, 19 May 2010 05:41:14 +0000

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!

By: ryochanlover

ryochanlover — Sat, 15 May 2010 17:33:03 +0000

oh i see now.
thank you :)
will try out soon!

By: Mai

Mai — Sat, 15 May 2010 06:12:29 +0000

Sorry for the karaage confusion! I updated with proper instructions. (Got lost in translation, I guess!)

By: Mai

Mai — Sat, 15 May 2010 05:53:58 +0000

Corn starch works in place of katakuriko!

By: ryochanlover

ryochanlover — Sat, 15 May 2010 02:38:19 +0000

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?

By: ryochanlover

ryochanlover — Sat, 15 May 2010 02:33:05 +0000

*O* looks great!

but if one doesn’t have katakuriko is there any alternatives that would work as well?

By: Will

Will — Thu, 13 May 2010 05:38:00 +0000

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?