Chicken Karaage is a type of Japanese fried chicken. Cut chicken marinated in a tasty mix of shoyu and ginger then covered in potato starch. Fried in oil until they’re golden and crispy. These are so delicious and can be a perfect snack or meal!
Making Chicken Karaage at Home
I always order Chicken Karaage when I go to sushi restaurants. It’s a nice change-up from the flavor of sushi and brings a crunchy texture to the table. Plus, my boyfriend isn’t a fan of sushi, so Chicken Karaage is pretty much his go-to dish. Seeing how much he loves it, I thought I should start making it at home!
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Chicken Karaage is served at most Japanese restaurants and I’ve also seen recipes of them being made so many different ways! It’s actually very easy to make and involves the same ingredients that most local Hawaii foods have: sesame oil, garlic, and shoyu. I feel like these three ingredients are always the base to a great marinade! There are a few different options that people use for the coating like flour, rice flour, or potato starch. In this recipe we use potato starch.
Ingredients
- Chicken – I prefer thighs because there is usually more flavor. Cut into bite size 1 inch pieces!
- Sesame oil – Most likely located in the international aisle of grocery stores.
- Garlic – Minced
- Shoyu (soy sauce) – I like to use regular shoyu and prefer Aloha shoyu brand (Use code: HIGASHISKITCHEN to get 15% off your order). If you don’t have that Kikkoman or other brands should work well too.
- Potato starch – I believe most grocery stores carry potato starch. If you can’t find it in the baking aisle, check the international aisle! Also found in Asian grocery stores.
Brief History of Chicken Karaage
In Japanese, ‘Kara’ means ’empty,’ and ‘age’ means ‘fried,’ describing how cooks fry chicken pieces without batter. Street vendors in Japan started selling Chicken Karaage on skewers back in the 1600s. By the early 1920s, restaurants began offering it. The 1930s saw its rise as a ‘Chinese-style’ dish. Then after World War II, amid food shortages in Japan, Chicken Karaage became a popular home-cooked meal for its cost efficiency.
From Japan to Hawaii
Since there is a huge Japanese influence in Hawaii, you can find Chicken Karaage in most Japanese restaurants! It has also become a huge staple for Potlucks or parties because its super easy to make in bulk and is always a hit. There are also so many variations, sometimes I see people making them with nori or with a dipping sauce on the side. It just has so much flavor and the crunch adds the perfect texture.
How to eat it?
My favorite way to eat it is just on rice with some furikake and a squeeze of lemon. Sometimes I’ll add some sort of aioli on the side but other than that you don’t need much with it. It is also served alone with just lemon as a snack or appetizer. It is so delicious! Try it for your next big gathering! All your guests will love it!
You might also like:
- Teriyaki Chicken Lettuce Wraps – A great Teriyaki Chicken recipe thats super easy and perfect for the family (you don’t have to put it in lettuce wraps).
- Kimchi Fried Rice – A little spicy but super tasty fried rice.
- Hawaiian BBQ Chicken – Perfect dish to bring to Potlucks that everyone loves.
- Mochiko Chicken – One of my favorite recipes and ways to make chicken!
Traveling to the Island of Oahu soon?
Here are some popular Japanese restaurants you should check out
- Goma Tei Ramen – Ramen restaurant that specializes in Shoyu and Tan Tan Ramen.
- Mitch’s Fish Market and Sushi Bar – Known for their fresh, high grade seafood and sushi.
- Tonkatsu Tamafuji – Pretty popular place that specializes in Traditional Japanese Tonkatsu
- Ginza Bairin Tonkatsu & Yoshoku Bistro – Recommended for its Tonkatsu and Pork Tenderloin Katsu
- Izakaya Torae Torae – Known for it’s Japanese Tapas, sushi, and a selection of beer and sake.
chicken Karaage
Ingredients
- 1¼ lbs chicken thighs
- 4 cloves garlic minced
- ½ Tbsp ginger grated
- 3 Tbsp shoyu
- ½ Tbsp sesame oil
- 2 Tbsp mirin
- 2 Tbsp sake
- 1 tsp sugar
- 1 egg
- 2 Tbsp cornstarch
- 1½ cups potato starch
- 1 lemon cut in wedges
Instructions
- Cut your chicken thighs into 1 inch bites and set aside.
- In a large bowl add garlic, ginger, shoyu, sesame oil, mirin, sake, and sugar. Mix well. Add cut chicken thighs and mix again. Cover and marinate in Fridge for about 1 hour
- Mix egg and cornstarch in the chicken thighs marinade. Then add the potato starch and mix making sure everything is well coated.
- Heat about 1 1/2 inch oil in deep pot until ready to cook then add chicken in pieces by piece. Don't overcrowd the pot so the chicken can cook evenly. Cook about 5-7 minutes or until brown and remove from pot and drain on rack.
- Serve with side of lemon wedges and wasabi mayo! Enjoy!