Chicken Karaage (Japanese Fried Chicken)
  • 1 pound boneless and skinless chicken breasts/chicken thighs (cut into small pieces/cubes)
  • 3 teaspoons grated ginger
  • ¼ cup soy sauce
  • 3 tablespoons sake
  • 3 tablespoons mirin
  • Japanese potato starch (katakuriko) or cornstarch to coat the chicken
  • Canola or Vegetable Oil for deep frying
  • Coarse sea salt
  • Lemon wedges (optional)
  • Quick Dipping Sauce:
  • ¼ cup ketchup
  • ¼ cup tonkatsu sauce
  • 1 teaspoon curry powder (optional)
  1. Using paper towels, pat chicken pieces dry and transfer to a medium sized bowl.
  2. Add sake, mirin, grated ginger, soy sauce and marinate for 30 minutes at room temperature (can marinate up to overnight in refrigerator if you wish to make the next day).
  3. Transfer the chicken pieces out of the marinate and coat them evenly with the potato starch (or corn starch). Shake off excess.
  4. Fill large, heavy bottom pot half way with oil. When the cooking oil is hot enough for frying, drop the chicken pieces into the oil and fry, turning over once, do not crowd the pot, fry in 2-3 batches.
  5. When chicken is cooked through and is golden brown, transfer onto a plate lined with paper towels and sprinkle evenly with coarse sea salt immediately.
  6. Serve with the dipping sauce or just a squeeze of lemon
Recipe by Lovely Lanvin at