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Karaage chicken tacos

Serves 4
Prep time:
Cooking time: 1 hour

Soft shell tacos with kaarage fried chicken puts a Japanese twist on a Mexican classic, topped with the delicious flavours of coriander and mayo.



  • 4 boneless skinless chicken thighs, cut into strips 
  • ½ cup soy sauce 
  • 1 tsp minced ginger 
  • 1 tsp sesame oil 
  • ¼ red onion, finely sliced
  • 3 Tbsp sweet rice wine vinegar
  • Rice bran or vegetable oil, for frying 
  • 2 cups cornflour 
  • 2 cups shredded cabbage
  • ¼ cup sesame dressing 
  • 12 small tortillas, toasted
  • Coriander and Japanese mayo, to serve  
View the method
  1. In a bowl, combine the chicken thigh pieces, soy, ginger and sesame oil. Stir well, and leave to marinate for 30 minutes minimum, or overnight. 
  2. Pickle the red onion by mixing together the vinegar, ½ cup water and the onion. Set aside until required.
  3. Bring a medium sized pot, filled halfway with oil, to a suitable frying heat. Remove pieces of chicken from the marinade, and toss in cornflour before placing carefully into the heated oil. Fry for 3-4 minutes or until golden brown and cooked through, then set aside on a paper towel to drain. 
  4. In a small bowl, toss together the cabbage and sesame dressing. 
  5. Assemble the tacos by placing some of the dressed cabbage, fried chicken and pickled onion on a tortilla. Drizzle with Japanese mayo, then garnish with coriander and serve immediately. 
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