Karaage Recipe

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Vicki Butts (lazyme)


Karaage means deep fried food with no batter in Japanese, so you could also call fried fish Karaage. However, if it is not specified, it usually means chicken. You can get Karaage absolutely anywhere in Japan. Izakaya, Japanese bars, serve a lot of little appetizers (like Tapas restaurants), and Karaage is a staple dish there. Hot delis in supermarkets have freshly fried chicken pieces for people to take home. Even convenience stores today sell Karaage for snacks (7-11 is everywhere in Japan too.)

From japanesecooking101.


☆☆☆☆☆ 0 votes

15 Min
15 Min
Deep Fry


  • 4
    chicken thighs
  • 2 Tbsp
  • 1 Tbsp
    soy sauce
  • 1/4 tsp
  • 1 tsp
    garlic, grated
  • 1 tsp
    ginger, grated
  • 1/2 c
    all purpose flour
  • 1/2 c
  • ·
    salt and pepper
  • ·
    oil, for deep-frying

How to Make Karaage


  1. Cut a chicken thigh into 3-4 pieces.
  2. In a medium size bowl, mix sake, soy sauce, salt, garlic and ginger with chicken. Let it sit for 1/2-1 hour.
  3. Mix flour, corn starch and some salt and pepper in another bowl.
  4. Coat marinated chicken pieces with flour mixture.
  5. Heat oil at medium high heat (350F).
  6. Deep fry for 5-8 minutes depending on the size of meat.

Printable Recipe Card

About Karaage

Course/Dish: Poultry Appetizers
Main Ingredient: Chicken
Regional Style: Japanese

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