Skip to main content
Coles

  • Dairy free
  • Lactose free
  • Nut free
  • Peanut free
  • Shellfish free
  • Seafood free
  • High in protein

This Japanese-style fried chicken, known as karaage, is marinated and lightly dusted with cornflour before frying and served with kewpie and lemon wedges. 

  • Serves6
  • Cook time20 minutes
  • Prep time10 minutes, + 1 hour marinating time
Karaage Chicken

Ingredients

  • 800g chicken thigh fillets, cut into 4cm pieces
  • 2 tbs mirin
  • 1/2 cup (125ml) soy sauce
  • 4cm piece ginger, peeled, finely grated
  • 2 garlic cloves, crushed
  • 1 tsp caster sugar
  • 2 Lebanese cucumbers, cut into wedges
  • 2 tsp rice vinegar
  • Vegetable oil, to deep-fry
  • 1 cup (150g) cornflour
  • 1 long red chilli, thinly sliced

Nutritional information

Per serve: Energy: 1545kJ/370 Cals (18%), Protein: 26g (52%), Fat: 16 (23%), Sat Fat: 3g (13%), Sodium: 1552mg (78%), Carb: 27g (9%), Sugar: 5g (6%), Dietary Fibre: 1g (3%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Combine the chicken, mirin, 2 tbs of the soy sauce, ginger, garlic and sugar in a large bowl. Cover and place in the fridge for 1 hour or overnight to marinate.

  2. Step 2

    Place the cucumbers and vinegar in a medium bowl. Season and toss to coat. Cover and place in the fridge for 30 mins to lightly pickle.

  3. Step 3

    Place the chicken in a colander to drain. Discard marinade.

  4. Step 4

    Add enough oil to a large saucepan to reach a depth of 5cm. Heat to 170°C over medium-high heat (when the oil is ready, a cube of bread turns golden in 20 secs). Place the cornflour in a medium bowl and season. Add one-quarter of the chicken and toss to coat. Shake off any excess. Cook, turning halfway through cooking, for 4-5 mins or until chicken is cooked through. Use tongs to transfer to a plate lined with paper towel. Repeat, in 3 more batches, with the remaining chicken and cornflour mixture, reheating the oil between each batch. Combine the chilli with remaining soy sauce in a small dipping bowl.

  5. Step 5

    Divide the chicken and cucumber mixture among serving plates.

     

    Serve with... rice, mayonnaise, chilli soy and toasted sesame seeds.

Recipe tip

COOK. STORE. SAVE.
Use it up:
Have leftover sushi rice? This karaage chicken recipe is the ideal dish to make, ensuring no wastage. 

Clever storage: Allow your karaage chicken to cool, then store the leftover chicken in an airtight container in the fridge for up to 3 days. Reheat in an air-fryer or oven.

Karaage chicken recipe

In almost every cuisine you’ll find a variation of fried chicken from Korean, American, Indonesian, Austrian, Brazilian and many more. One of the most moist and tasty fried chicken variations is Japanese chicken karaage. The chicken is marinated in a fragrant soy-based marinade before being coated with a light dusting of cornflour and then frying until crispy on the outside and tender in the middle. Whether it’s served as a side dish to ramen, as a main meal with sushi rice or as part of a Japanese feast, this karaage chicken recipe will satisfy your fried chicken cravings.

Origins of karaage chicken

Karaage didn't make its first appearance in restaurants until the early 1920s, however, the cooking technique dates back to the 1600s. It’s believed to have emerged around the Edo period in Japan along with tempura. However, it was commonly found served on skewers as street food at that time. Karaage is one of the best types of fried chicken there is to offer. It’s flavorful, juicy, crispy and absolutely worth the effort! 

How to make karaage chicken

The secret that makes karaage so good is not just the marinade, though that sure helps. The flavourful marinade imparts a slightly sweet, slightly salty flavour thanks to mirin and soy sauce, as well as the ginger and garlic. The marinade also ensures the chicken stays tender once cooked. The other difference that gives karaage a boost over regular fried chicken is not just the marinade, but the light dusting of cornflour versus a batter like southern fried. The light dusting of flour gives karaage a lighter feel and doesn’t soak up oil like a batter. Top it off with a good squeeze of lemon, or for a chicken karaage sauce, serve with chilli soy. 

Love this recipe?

Mastered the art of our chicken karaage recipe? Why not try a few more of our favourite fried chicken recipes, such as our crunchy southern fried chicken, a Korean-style chicken with our new fried chicken recipe, or any of our huge collection of chicken recipes.

FAQs

Karaage chicken

Karaage chicken
  • Serves6
  • Cook time20 minutes
  • Prep time10 minutes, + 1 hour marinating time
Ingredients
  • 800g chicken thigh fillets, cut into 4cm pieces
  • 2 tbs mirin
  • 1/2 cup (125ml) soy sauce
  • 4cm piece ginger, peeled, finely grated
  • 2 garlic cloves, crushed
  • 1 tsp caster sugar
  • 2 Lebanese cucumbers, cut into wedges
  • 2 tsp rice vinegar
  • Vegetable oil, to deep-fry
  • 1 cup (150g) cornflour
  • 1 long red chilli, thinly sliced
    Description

    This Japanese-style fried chicken, known as karaage, is marinated and lightly dusted with cornflour before frying and served with kewpie and lemon wedges. 

    Method
    1. Step 1

      Combine the chicken, mirin, 2 tbs of the soy sauce, ginger, garlic and sugar in a large bowl. Cover and place in the fridge for 1 hour or overnight to marinate.

    2. Step 2

      Place the cucumbers and vinegar in a medium bowl. Season and toss to coat. Cover and place in the fridge for 30 mins to lightly pickle.

    3. Step 3

      Place the chicken in a colander to drain. Discard marinade.

    4. Step 4

      Add enough oil to a large saucepan to reach a depth of 5cm. Heat to 170°C over medium-high heat (when the oil is ready, a cube of bread turns golden in 20 secs). Place the cornflour in a medium bowl and season. Add one-quarter of the chicken and toss to coat. Shake off any excess. Cook, turning halfway through cooking, for 4-5 mins or until chicken is cooked through. Use tongs to transfer to a plate lined with paper towel. Repeat, in 3 more batches, with the remaining chicken and cornflour mixture, reheating the oil between each batch. Combine the chilli with remaining soy sauce in a small dipping bowl.

    5. Step 5

      Divide the chicken and cucumber mixture among serving plates.

       

      Serve with... rice, mayonnaise, chilli soy and toasted sesame seeds.