Bound to be one of the most popular Japanese appetizers on menus across the US, chicken karaage is not unfamiliar to us here in Hawaii. Although there are many variations on this particular dish (and sometimes different names like “chicken tatsutaage”), the true original dish is simply deep fried marinated chicken pieces.

Making chicken karaage is actually quite easy. If you’d like to give it a try at home here’s a quick and simple recipe:

Chicken Karaage
Prep Time: 1-2 hours Cook Time: 15 minutes

• 5-6 boneless skinless chicken thighs
• 2 tsp grated ginger
• 2 cloves garlic, minced
• 2 Tbsp soy sauce
• 1 tsp sugar
• 2 Tbsp sake (rice wine)
• 1+ cup of cornstarch

1. Take chicken and remove any excess fat. Cut chicken into large bite sized cubes.
2. Combine ginger, garlic, soy sauce, sugar, and rice wine and mix well
3. Add cubed chicken pieces into the marinade mixture and allow chicken to marinade for 1-2 hours
4. Heat hot oil to roughly 350 degrees in a deep saucepan (or use a fryer)
5. Dredge chicken pieces lightly in cornstarch and shake off any excess. Add chicken into hot oil.
6. Cook chicken until golden brown and crispy on the outside, roughly 4-5 minutes depending on thickness of chicken pieces.
7. Remove to plate and garnish with lemon. Serve while hot.

I hope that through this recipe you find that enjoying delicious chicken karaage doesn’t require a visit to your nearest Japanese restaurant. This tasty dish can be prepared easily at home! Enjoy!