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Chicken Karaage

  • 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.