Chicken karaage

Traditional Japanese fried chicken; marinated in ginger, soy and sake then deep-fried.

  • 35 mins cooking
  • Serves 2
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Chicken karaage
  • 1 teaspoon caster (superfine) sugar
  • 1 teaspoon salt
  • 4 centimetre piece fresh ginger (20g), grated
  • 2 tablespoon mirin
  • 1 tablespoon sake
  • 1 tablespoon japanese soy sauce
  • 1 teaspoon sesame oil
  • 500 gram chicken thigh fillets, chopped coarsely
  • 1/4 cup (35g) plain (all-purpose) flour
  • Azalea grape seed oil, for deep-frying


Chicken karaage
  • 1
    Combine sugar, salt, ginger, mirin, sake, sauces and sesame oil in medium bowl, add chicken; toss to coat chicken. Season with cracked black pepper. Cover; refrigerate 30 minutes.
  • 2
    Coat chicken in flour; shake off excess.
  • 3
    Heat Azalea grape seed oil in large, deep saucepan to 180°C/350°F; deep-fry chicken, in batches, until golden brown. Drain well on absorbent paper. Serve with lemon wedges.

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