Karaage chicken

Karaage is a way of cooking meat and vegetables in Japanese cuisine. Usually “Karaage” means that you first marinate the meat, and then put it in a batter and fry it in a large amount of oil. According to the method of preparation, karaage is similar to tempura, the difference is that tempura is roasting products in batter without pre-marinating.

Karaage. Easier than it seems!

Turning into the first alley on your way in any city in Japan, you will stumble into a small institution where chicken is necessarily cooked by the Karaage method. The air is saturated with the smell of oil, and even a slight viscosity is felt. Everything is saturated with the aroma of fried chicken! So you’ve arrived at the right place.

Having ordered your favorite drink, you will have to wait, as the process takes time! The chicken should be marinated for 30 minutes. Marinade is traditionally made from grated ginger, garlic, sesame oil, soy sauce, sweet rice wine — mirin. The batter consists of ordinary wheat flour and corn starch. The marinated parts of the chicken are rolled in batter and deep-fried in two temperature modes in two sets of 4-5 minutes. So the chicken becomes incredibly crispy on the outside and wildly juicy on the inside! Another moment and the Karaage chicken is already in front of you with finely grated daikon and carrots, as well as pickled ginger.

Recipe type: Chicken

Recipe type: Japanese

Yield: 4

Prep time:

Cook time:

Total time:


Fresh ginger — 1 teaspoon
Chicken thigh — 600 grams
Garlic — 2 cloves
Salt — 1 pinch
Ground black pepper — 1 pinch
Sesame oil — 1 teaspoon
Mirin (sweet wine) — 1 tablespoon
Soy sauce — 1 tablespoon
Flour — 2 tablespoons
Corn starch — 2 tablespoons
Vegetable oil (for frying) — 1 liter


1. Wash chicken thighs and cut into equal parts. Approximately each thigh is divided into 2-3 parts. So each part is fried evenly in oil.
2. Marinade. Grate ginger and garlic on a fine grater. In a large deep bowl, mix ginger, garlic, salt, black pepper, sesame oil, mirin, soy sauce.
3. Place the chicken parts in the marinade for 30 minutes. Put it in the refrigerator.
4. Batter: mix flour and corn starch.
5. Roll each piece of chicken in a mixture of batter, remove excess.
6. Heat the oil to 160°C (320°F) in a saucepan or deep fryer.
7. Fry the chicken for 4 minutes. Put it aside. Fry the chicken in portions, as many parts of the product reduce the temperature of the oil.
8. Heat the oil to 180°C (356°F) in a saucepan or deep fryer.
9. Fry the chicken again for 4 minutes.
10. Serve the dish hot.

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