Chicken Karaage

Vickie Parks


There are many versions of this classic Japanese dish. It's really delicious and served at many Japanese restaurants, usually served over white rice. If you can find it at an Asian market, it's better to use Chinese soup powder in place of the chicken bouillon powder as it has a distinct Asian flair to it. But it's not always available in all Asian markets, in which case it's fine to use chicken bouillon instead.

★★★★★ 1 vote
35 Min
15 Min
Pan Fry


3/4 lb
boneless chicken thighs, cut into 1 1/2-inch pieces
2 Tbsp
soy sauce
2 Tbsp
1/2 tsp
ground ginger
1 clove
garlic, minced
1/2 Tbsp
chicken bouillon powder
green onion, chopped
2 Tbsp
katakuriko (or cornstarch)
oil (for frying)


1Mix the soy sauce, sake, ginger, garlic, bouillon, and green onion in a small bowl. Add chicken pieces, and marinate in refrigerator for about 30 minutes.
2Remove chicken from the marinade (discarding marinade). Add chicken and katakuriko/cornstarch to a bowl, and mix well (until all chicken pieces are evenly coated).
3Heat oil to 375°F (190°C), and fry chicken until cooked through, about 5 minutes. You might have to do this in batches, as you don't want to fry too many pieces at once as it will not get crispy enough.
4Transfer chicken to paper towel-lined plate to absorb oil. Repeat until all chicken is fried.

About this Recipe

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