top of page

Chicken Karaage


  • 120g boneless chicken thigh - cut into bite sizes

  • 1tsp soy sauce

  • 1tbsp sake

  • 1tsp peeled and grated fresh ginger

  • 4tbsp cornstarch

  • Cooking oil


  • 1tbsp rice vinegar

  • 1tbsp peeled and grated ginger

  • Pinch of salt

  • Few drops of sesame oil


  1. Combine chicken, soy sauce, sake and ginger. Marinate for at least 10mins.

  2. Remove chicken from marinade, drain and coat with cornstarch.

  3. Heat an inch of oil over medium-high heat.Test for temperature: dip the end of a wooden chopstick into the marinade then cornstarch and into oil. If 'coating' sizzle and turns brown immediately, oil is ready.

  4. Deep fry chicken until deep golden brown. Drain well on kitchen towel.

  5. Sauce. Combine all the ingredients together in a frying pan over medium heat and stir until the sugar is dissolved. Put chicken into pan and coat with sauce. Allow to cool.

  6. Pack with a lemon wedge.

bottom of page