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Chicken Karaage


Main Ingredients

  • Chicken Thigh
    1 lb
  • Soy Sauce
    3 tablespoons
  • Sho Chiku Bai Classic - Junmai Sake
    2 tablespoons
  • Takara Mirin
    1 tablespoon
  • Grated Ginger (~Size of Thumb)
    1 piece
  • Grated Garlic
    1 clove
  • Potato Starch
    As needed
  • Oil for Frying
    As needed
  • Optional Condiments

  • Chopped Green Onion
    2 stalks
  • Grated Daikon Radish
    2 inches
  • Ponzu (Citrus Soy Sauce) for Dipping
    As needed
  • Aonori (green laver/seaweed)
    1/2 tablespoon
  • Roasted White Sesami
    1/2 tablespoon
  • Steps


    1. Cut chicken thigh into bite-size pieces

    2. Combine soy sauce, Sho Chiku Bai classic Junmai Sake, Takara Mirin, grated ginger and grated garlic in a medium bowl or directly into a plastic bag. Then, add the chicken pieces from step 1

    3. Let chicken marinated in refrigerator for 1 hour or over-night. If you are using a plastic bag, make sure to remove as much air as possible before closing the bag, so the liquid covers all of the chicken

    4. Heat oil to 350°F in a deep pot. A regular frying pan will work also

    5. In a tray spread potato starch and coat chicken. Shake off excess. The amount of chicken here should be determined by how much of it can fit in the pot at one time. Always coat chicken with potato starch right before it goes into the frying oil

    6. If you marinated the chicken in a plastic bag, you can always add the potato starch directly to the bag and shake to coat the meat

    7. Fry chicken in 350°F oil for 3 minutes, turning it once after 1.5 minutes. Remove chicken from oil and set aside for 3 minutes (meat will continuously cook)

    8. Lastly, place chicken back in 350°F oil for 1 minute

    (Japanese Fried Chicken)
    Technically, there are two styles of fried chicken in Japan. One is called “Karaage” and it usually uses flour or a mixture of flour & starch as a batter. Another style is called “Tatsutaage” and it only uses potato starch in the batter. In the US, we generally do not distinguish the difference in batters, and call them all “Karaage.” Therefore, we will refer to this recipe as Karaage here, even though the recipe only uses potato starch in the batter.

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