Asian Chicken Deep Fry Japanese Nuts Vegetables

Chicken Karaage

Chicken Karaage Recipe - TheRecipe.Website
Written by Guest

Chicken Karaage is a beautifully flavoured fried chicken from Japan. The chicken is twice cooked for a crispy skin and moist chicken inside. Using a simple recipe with refined ingredients such as sake, soy sauce, ginger and leeks makes a better fried chicken.

Chicken Karaage Recipe - TheRecipe.Website

Chicken Karaage

An amazing Japanese version of fried chicken.
4.61 from 79 votes
Print Facebook Pinterest Twitter Add to Collection
Course: Main Dish, Side Dish
Cuisine: Japanese
Keyword: Chicken, Herbs, Sauce, Spice, Vegetables
Prep Time: 10 minutes
Cook Time: 20 minutes
Marinade: 20 minutes
Total Time: 50 minutes
Servings: 4 People
Calories: 251kcal


For the chicken

For the Negi sauce


  • Using a garlic crusher or similar, squeeze the juice from the ginger into a mixing bowl. Bin the flesh part.
  • Add the soy sauce and sake and stir well.
  • Add the chicken and marinade for as long as possible but at least 20 minutes.
  • In a separate mixing bowl, combine the chives, leek and ginger with the rice wine, soy sauce, sugar and the sesame oil and mix well. This is the Negi Sauce.
  • In a deep frying pan or deep fat fryer add the oil and heat to 170C
  • While the oil is heating up, pour most of the marinade into a mug.
  • Add the potato starch (almond flour/coconut flour) to the chicken bowl and mix in well. All of the chicken should be coated with the thicker sauce.
  • When the oil is up to temperature, add the chicken pieces in batches and fry until they are golden brown. This should be about 4 -5 minutes.
  • When cooked, remove for the oil and put to one side whilst you cook the rest of the chicken pieces.
  • After all of the chicken is cooked, turn the temperature up to 190C and wait until it reaches temperature.
  • Fry all of the chicken again for about 2 – 3 minutes until lovely and crisp.
  • Again remove with a slotted spoon and place the twice cooked chicken on kitchen paper to fully drain.
  • Serve hot with sauces and pickles especially radish pickle.
  • Enjoy.


Sodium: 1286mg | Calcium: 33mg | Vitamin C: 5mg | Vitamin A: 433IU | Sugar: 3g | Fiber: 1g | Potassium: 433mg | Cholesterol: 84mg | Calories: 251kcal | Trans Fat: 1g | Monounsaturated Fat: 4g | Polyunsaturated Fat: 4g | Saturated Fat: 2g | Fat: 11g | Protein: 21g | Carbohydrates: 14g | Iron: 2mg