Chicken Karaage

Chicken Karaage is Japanese style Fried chicken where chicken pieces are lighlty marinated in ginger, garlic and soy sauce then coated potato flour are deep fried in oil

Chicken Karaage

Karaage is a type of cooking technique used in the Japanese cuisine where different food items that are coated in potato flour are deep fried in oil. Commonly chicken marinated in soy sauce, garlic and ginger is used. Looking closely at the description, it looks like an Asian version of the fried chicken because it is but this type of fried chicken is different as it’s more fun to eat as it is usually prepared using deboned chicken, it is crispier than the Western counterpart and it tastes fresher due to the ginger used marinade. Cooking times are also faster due to its bite sized nature.

I wanted to make one of this before and I totally forgot it until I was browsing one of my favourite food blogs “Just one cookbook” and I saw her wonderful Karaage recipe which made me crave for it, so here it is my version thanks Nami!

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Chicken Karaage

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 9 reviews
  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 5 mins
  • Total Time: 20 mins
  • Yield: 3-4 1x
  • Category: Main Course
  • Cuisine: Japanese


Chicken Karaage is Japanese style Fried chicken where chicken pieces are lighlty marinated in ginger, garlic and soy sauce then coated potato flour are deep fried in oil


  • 10 pcs Chicken thigh fillets, cut into bite sized pieces
  • 2 tsp ginger paste
  • 2 cloves garlic, minced
  • 1 egg
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • salt
  • freshly ground black pepper
  • 1/2 cup potato starch
  • oil


  1. Mix together chicken, ginger paste, garlic, soy sauce, egg, salt, freshly ground black pepper and sesame oil. Place in a covered container and let it marinate for at least 4 hours in the fridge.
  2. Prepare a wok then add enough oil for deep frying. Heat oil to 180C.
  3. Remove chicken from the fridge then drain excess liquid. Pour potato starch and give it a good mix making sure each chicken piece is coated with the starch.
  4. Deep fry each chicken piece, placing one at a time. Cook until golden brown which is around 5 minutes or until cooked; do not overcook to retain the tenderness of the chicken.
  5. Place in a paper lined plate to drain excess oil then serve while hot.


I guess by know you know what had happened to the Philippines last weekend so for those who wants to donate money to the victims of Typhoon Haiyan here are some organizations that are currently deploying urgent relief efforts. Note each of the links will point you to their donation forms, any amount would be a great help for my fellow countrymen.


17 Responses

  1. My hubby would love this!
    Have a great day Raymund.
    🙂 Mandy

  2. cquek says:

    so this is now on my list.

  3. Tessa says:

    Looks great Raymund!

  4. It is hard to beat fried chicken thighs — you are right about being easy to eat when it’s bite sized and crispy. Too easy! 😉

  5. I heard what happen with our fellow philipphines friends..
    i just hope htey keep counting on God and being better as soon as possible…
    btw, i never made kaarage with potato starch before, tempting to try..
    i guess it’s lightness made a crispy crust!
    i always love your photograhh too Raymond!

  6. Lovely post, especially with the donation sites!

  7. Dear Raymund,

    Fried chicken is truly one of the great pleasures in life.

  8. mjskit says:

    Raymund, my thoughts and prayers are with the people of the Philippines and my donation has been made. Another great recipe Raymund! Thanks!

  9. Love chicken karaage and Nami’s recipes are always so tempting! Must make soon!

  10. This recipe looks amazing, and can easily be made gluten free by using gluten free soy sauce. Can’t wait to try it! Thanks for sharing.

  11. Thanks so much for trying this recipe and for your kind words, Raymund! This looks so delicious!! We can always eat karaage. Just shared your link on my fan page. 🙂

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