‘Kara-age’ (kah-rah-ah-ge) is a Japanese cooking technique to cook meat and fish. Basically it is deep frying. There are loads of different recipes because every household has its own recipe. My recipe is a very basic one which involves marinating, and I use Egg as a coating ingredient. My husband always prefers Thigh Fillets and that’s why I use Tight Fillets, but you may prefer Breast Fillets. Alter the cooking time accordingly.


4 Servings


600g Chicken Thigh Fillets
1/2 teaspoon Salt
1 tablespoon Sake *optional
1 clove Garlic *grated
1 small piece Ginger *grated
1 tablespoon Soy Sauce
1 Egg *whisked
1 tablespoon Plain Flour
3 tablespoons Potato Starch
Oil for frying

  1. Cut Chicken into chunky bite-size (about 4cm) pieces. Combine Garlic, Ginger, Salt, White Pepper, Soy Sauce in a bowl, add Chicken pieces, massage, and marinate for 15 minutes.
  2. Remove excess marinade, add Egg, and mix well. Then add Plain Flour and Potato Starch, and mix well.
  3. Heat the Oil to 170-180ºC and deep fry the chicken. *Note: For the crunchier result, I often fry them twice. After I finished frying all Chicken pieces, I fry them again. The second frying won’t take long.