Kara-age (kah-rah-ah-ge) is a Japanese cooking technique for meat and fish. Basically it is deep frying in oil. There are loads of different recipes because every household has its own recipe, I think. My recipe is a very basic one which involves marinating, and Egg as a coating ingredient. My husband always prefers thigh fillets to breast fillets and that’s why I use tight fillets, but you may prefer breast.


4 Servings


500 to 600g Chicken Thigh Fillets
1/2 teaspoon Salt
1 tablespoon Sake
1 tablespoon Juice from Grated Ginger
1 tablespoon Mirin
1 tablespoon Soy Sauce
1 Egg
1 tablespoon Plain Flour
3 tablespoons Potato Starch
Oil to fry

  1. Cut Chicken into about 4cm size pieces.
  2. Combine Salt, Sake, Juice from grated Ginger, Mirin and Soy Sauce to make marinade. Marinate the Chicken pieces in the marinade for half an hour.
  3. Remove excess marinade, add Egg, Plain Flour and Potato Starch and mix them well.
  4. Heat the Oil to 170ºC and deep fry the chicken.