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Chicken karaage

Serves   2
Prep time: 20 mins
Cooking time: 10 mins

Chicken Karaage is a typical Japanese appetizer/street food. I couldn't wait to make this dish for my hubby as soon as I got back from my recent vacation to Tokyo. Well, now my hubby loves it so much that he makes it on his own every week!





  • 500 g Boneless Chicken Thigh
  • Ginger, approx. 10cm, pounded to extract juice
  • 3 tbsp soy sauce
  • 6 tbsp sake
  • 1 tsp Seasame Oil
  • Corn Starch/Flour, to coat the marinated chicken
  • oil, for deep frying
  • Lemon Slices, to serve
  • mayonnaise, to serve


  1. Wash and cut the chicken into bite size pieces.
  2. In a bowl marinate the chicken in ginger juice,sake,soy sauce and sesame oil.
  3. Let the chicken pieces sit in the marinate for a good 10- 15 mins to soak up all the simple,clean yet amazing flavours.
  4. Coat one chicken piece at a time in the corn starch/flour.
  5. Heat up the frying pan with oil for deep frying (to around 180 degrees).
  6. Drop the chicken pieces in the oil and fry for about 3-4 mins or till crispy golden brown. (Tip - sit chicken on a paper towel for a minute and deep fry again for another minute for a succulent, crunchy Chicken Karaage.)
  7. Serve hot, garnished with spring onion, chilli, with lemon slices and mayonnaise dip. Enjoy!

Wine Suggestion : Allan Scott Marlborough Chardonnay