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Nutrition Facts
Serving Size 1 (176g) Recipe makes 4 servings The following items or measurements are not included below: ginger juice
Calories 231
Calories from Fat 52		(22%)
Amount Per Serving		%DV
	Total Fat 5.9g	9%
	Saturated Fat 1.5g	7%
	Monounsaturated Fat 1.8g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.2g
Cholesterol 124mg		41%
Sodium 632mg		26%
Potassium 367mg		10%
Total Carbohydrate 10.0g		3%
	Dietary Fiber 0.2g	0%
	Sugars 0.2g
Protein 30.5g		60%
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Karaage-Japanese Fried Chicken

Recipe #41381 | 35 min | 30 min prep | add private note

⁽¹³⁾ RATE IT NOW Print Recipe

By: JustJanS
Sep 29, 2002

This is very popular in Japan, and very popular with my children. It's also a favorite dish in the restaurant where I work. The Japanese are quite happy to eat this at room temperature too. Prep time includes marinating time.

SERVES 4 (change servings and units)

Ingredients

600 g boneless skinless chicken thighs
2 tablespoons soy sauce
2 tablespoons sake
2 teaspoons fresh ginger juice (I grate fresh ginger root, then squeeze between my finger tips to extract the juice)
5 tablespoons cornstarch
vegetable oil (for deep frying)

Directions

1
Using a fork, prick holes all over the fillets, then cut into 5cm pieces.
2
Mix soy, sake and ginger juice and marinate the chicken for 20 minutes.
3
Pat the chicken dry with paper towel and then toss in the corn starch.
4
Heat the oil to 165-170C degrees and fry slowly and well.

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Featured Reviews for This Recipe

From: littlemafia

On Aug 25, 2009

I add some garlic too. Just reviewing this recipe made me hungry!

0 people found this review helpful

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From: ~*~LindyT53~*~

On Aug 19, 2009

Yummy and so different from the usual!

0 people found this review helpful

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From: Tania Graves

On Oct 13, 2003

I made my friend chicken karage and she found this recipe on line and asked me if this is how I made it. Basically its the same. But I add two cloves of garlic grated (tastes really good) and salt and pepper to taste. I also use potato starch instead of corn starch. I also mix the potato starch in with the marinating chicken right before frying. That's how my Japanese mother taught me to make it.

21 people found this review helpful

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From: Chef #572152

On Jul 28, 2009

Made this last night and my kids inhaled it. I used turkey breast since I don't each much chicken. I also used sherry instead of sake, since I always substitute it in recipies that call for sake or mirin. Very good. Next time I will make some kindof sauce for it.

4 people found this review helpful

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Read all 13 reviews