Japanese Fried Chicken (karaage)


KARAAGE-Japanese Fried Chcken is very popular in Japan.
It is one of my favourite dishes and I was so often asking my mother to make it for dinner when I was a child.

The chicken must be marinated at least 20 minutes, so I sometimes marinate it over night and cook it next day, and it tastes even better.

This marinade sauce is similar to the sauce for boiled pork.


250g-300g Chicken thigh (Can use Chicken breast, but using thigh makes the result better)
3 cloves of Garlic
30g of Ginger
4 Table Spoons of Soy sauce
3 Tea Spoons of Sugar
1 Tea Spoons honey (option)
1 Table Spoon of Sake(or white wine)

150-200g Potato Flour (or Corn Flour or Plain Flour)

500ml - 1L Vegetable oil or Sun flour oil.
*Must not use Olive oil. Olive oil doesn't make it crispy.

1. To make marinade sauce, grate Garlic and Ginger, add Soy Sauce, Sugar, Sake(wine) and Honey(option) and mix well.

2. Chop the chicken into bite size pieces.

3.Mix with the marinade sauce, mix well.

4. Wrap in cling film and put in the fridge. Leave at least 20 minutes.

5. Take the marinade out from the Fridge and cover with flour(Potate, Corn or Plain) and deep fry at 170 °C for approx.2-3 minutes until golden brown.
I usually use Potate flour or Corn flour to make them crispy.


Nice to squeeze a lemon.

Boiled Pork with Garlic Ginger Sauce

Read more

Before Cooking - Basic Ingredients & seasonings and etc

Firstly, to make Japanese style food, there are some necessary ingredients and seasonings to get.
Most of them are possible to obtain from any rocal supermarkets such as ASDA, Morrisons and Sainsberrys etc..
I listed these basic stuff which are better to keep at home all the time to cook Japanese food anytime.

*Japanese Soy Sauce (I am sure you can get Kikkoman Soy Sauce.)

*Oyster Sauce (Basically it's for Chinese food, but widely popular to use in Japan too.)



*Sake(Rice wine) or dry white wine. Can be used Chinese rice wine(shaoxing-rice-wine)instead.)

*Rice wine vinegar of Sushi vinegar. Sushi Vinegar is already added sugar and quite sweet.

*Sesami Oil (Not necessary all the time, but can be used for stir fry Rice or Vegetables. It has a deep unique flavour and make taste even better.)

I use honey as well as sugar. Because it tastes better or nice and shiny finish sometimes.

I will try to make recipes with easy obtain vegetables.
So my recipes are basically original and might be slightly different from the food originally in Japan.
I might put some asian food around Japan as well.
Because there are lot of Asian Foods such as Chinese and Korean are very popular in Japan and people eat them so often.

So it hard to say I want to make just traditional Japanese food.
And also there are lots of rocal food in Japan.
Everywhere in Japan, each region has each original or traditional food.
My cooking is quite affected by central and north east part of Japan where I am from.

Hope you enjoy cooking and eating happily.



I have been in the UK for nealy 13 years.
It was easy to get Japanese ingredients when I was in London. But not so easy here in Yorkshire. However we can buy basic ingredents and seasoning such as Soy sauce and Nori(Seaweed) from rocal supermarkets nowadays. My cooking is not the same as the cooking in Japan. I use rocal vegetables for substitute but still it becomes taste of Japan.
Everybody cooks differently, so my cooking is Japanese-ish home cooking in Yorkshire!

My Profession: Chef

Latest journals
Latest comments
Monthly archive
Search form
Display RSS link.
Friend request form

Want to be friends with this user.