Japanese Chicken Karaage (Fried Chicken)

photo by a food.com user photo by a food.com user
Ready In:
1hr 20mins




  • Cut chicken meat into a bite sized pieces.
  • Sprinkle a teaspoon of salt and a tablespoon of Japanese Sake on the meats, knead them, and leave it about 30 minutes.
  • Sop up the Sake with paper towels and put the meats, all spices, and flour into a plastic bag.
  • Knead the plastic bag until all spices and flour cover all meats.
  • Fill a pan with vegetable oil for deep frying and heat it up with middle flame. When the pan is heated up enough, put the meats into the pan.
  • If your pan is big enough(about 30 cm diameter), you can put them all at once (Don't put only a few pieces; it will make only the surface of meat char).
  • Notes: If you see bubbles as soon as you put a wooden chop stick into the oil, this is too hot. If you see them after 2 seconds, it's just the right temperature. After deep-frying the meat about 7~8 minutes, make the flame stronger.
  • When the chicken fried beautifully brown, take them out of the pan onto paper towels.
  • In addition If you sprinkle lemon juice on the chicken, it tastes better.

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. Bergy
    This is a fantastic chicken recipe and would have rated 5 or better stars but I had to make a couple of adjustments to the recipe. I found that 1 tbsp of sake was simply not enough to massage300 grams of chicken thigh and used 5 tbsp. I put the chicken into a ziplock bag poured in the sake and massaged it into the chicken through the bag. let it rest for 30 minutes and found there was none left to drain off. I mixed the dry spices (used 1 1/2 tsp paprika - amt not given in the recipe) in another zip lock bag added the chicken and tossed until all the pieces were evenly coated. Instead of deep frying I pan fried the chicken in 3 tbsp oil - fantastic, crunchy on the outside and moist inside. The flavor is very mildly curry but unless you knew it was in there you would be guessing. It is a lovely combination of flavors and will not bite you. This recipe is one that I can't wait to make again Thanks Recipezaar or whom ever the original chef was that posted this recipe
  2. cuppycakes
    This is too dry.
  3. charina.baja
    i love it
  4. A la Carte
    This was awesome - very easy to prepare. Thank you for the tip on using the chopstick to tell if the oil is the right temperature! The chicken was tender and loved the spicy flavor. I served it with raita (cucumber and yogurt) and some fresh tomatoes. It was such a good light meal.


Hey Everyone! Greetings from Sunny Singapore! I'm am so glad to have found this site. It is waaaayyy better than other sites I've been. I have about 240 cookbooks and my faves are the older cookbooks I got from my mom as I prefer from scratch cooking. I have created several cookbooks dedicated to the use of eggs. I have come across a number of recipes requests for using up lots of eggs. So there they are. http://www.recipezaar.com/members/home/123897/Backtattoos.jpg The above is a picture of me at my office's Annual Christmas cum costume party. I won first prize with that orange costume! The one with the (fake) Tattoos was taken in Dec 2007 when I again won first prize. I love spicy food and the many different kinds of chilli dips different foods calls for!! Love baking, cross stitching, trying my hand now in shoe beading and patchwork and now doing a course on aromatherapy. Oh and am now trying to raise a flower and herb garden but it is not easy as I am a newbie at that too! In some of my recipes, you will note that there is a letter in brackets at the beginning of the name. This is what it means : (A) : Aromatherapy/Homeopathic/Less toxic I'm not crazy about recipes using pre-mix cakes as I am a more from-scratch person. My recipes will have the local name (when applicable) as well as the anglicised name, eg "Au Nee (Sweet Yam Paste). If I had a month off, I'd be in Texas.
View Full Profile

Find More Recipes