Japanese Chicken Karaage (Fried Chicken)

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1hr 20mins

Ingredients Nutrition


  1. Cut chicken meat into a bite sized pieces.
  2. Sprinkle a teaspoon of salt and a tablespoon of Japanese Sake on the meats, knead them, and leave it about 30 minutes.
  3. Sop up the Sake with paper towels and put the meats, all spices, and flour into a plastic bag.
  4. Knead the plastic bag until all spices and flour cover all meats.
  5. Fill a pan with vegetable oil for deep frying and heat it up with middle flame. When the pan is heated up enough, put the meats into the pan.
  6. If your pan is big enough(about 30 cm diameter), you can put them all at once (Don't put only a few pieces; it will make only the surface of meat char).
  7. Notes: If you see bubbles as soon as you put a wooden chop stick into the oil, this is too hot. If you see them after 2 seconds, it's just the right temperature. After deep-frying the meat about 7~8 minutes, make the flame stronger.
  8. When the chicken fried beautifully brown, take them out of the pan onto paper towels.
  9. In addition If you sprinkle lemon juice on the chicken, it tastes better.

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