Asawa's Recipes

Japanese Fried Chiken (鶏のからあげ) Tori no Karaage

Chicken Karaage (Japanese Fried Chicken)
Seen here served with lemon, cabbage and eggplant side dish

Karaage is enjoyed all year round.  It is a soy-flavored chicken that is marinated in a tangy mix of garlic, ginger and soy sauce.  It is usually accompanied by lemon or mayonnaise as dip.  The chicken is perfectly soft, yet sturdy enough for texture.

Ingredients (serves 3-4)

300-400g Chiken breast or leg meat

1 big spoon of grated ginger

1 big spoon of grated garlic

2 big spoons of soysauce

2 big spoon of cooking sake

1 egg

3-4 spoon of starch (katakuriko 片栗粉)

Oil enough to deep fry the chicken.

*Big spoon = 15 ml


1. Cut the meat into 5cm cube or appropriate size.

2. Mix grated ginger, garlic, soy sauce and sake then soak the meat. Leave over night if possible or at least 1-2 hours.


3. Mix an egg and starch until it gets sticky (see photo!)

Karaage Mix

4. Heat oil in pot,  high nough to deep fry the chicken.

5. Dip the entire surface of the chicken in the egg and starch prepared at No. 3 and place the chicken in the pot of oil.

6. Deep fry over medium heat until the chicken entirely turns brownish.
Karaage (Japanese Fried Chicken)

7. Remove chicken and place over kitchen paper towel to absorb excess oil, and serve immediately!


7 Comments on “Japanese Fried Chiken (鶏のからあげ) Tori no Karaage

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  2. When I first tasted them my wife (Hakatta Ko), who cooks them all the time, got angry because I dipped a few in ketchup. My bad! Please, taste them and appreciate the flavor over some draft beer…yum.. Oh and a tad of red pepper is good too.

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