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    Home » Recipes » Blog

    How to make Tori Karaage

    February 24, 2014 By Sara McCleary Updated November 29, 2020 - This post may contain affiliate links

    Jump to Recipe

    What is Tori Karaage?  The most delicious Japanese fried chicken (JFC), that’s what it is.

    Like a number of Japanese recipes, Tori Karaage is relatively simple to make.  Only a handful of ingredients used, with the most complicated stage being the frying.  I say that due to having met quite a few people that are afraid of frying.  Don’t be, invest in an oil splatter screen and make sure the ingredients you are frying are as dry as possible.  It is water/moisture that will make your oil splatter.

    Kara age Reicpe

    As mentioned this recipe is very easy.  Chicken thigh pieces are marinated before lightly tossing in katakuriko powder, and then fried until golden.  Simply served with some lemon wedges and a side bowl of Japanese mayonnaise.

    You are probably wondering what Katakuriko powder is.  Katakuri is a lily native to Japan and Korea.  The bulb of the lily is used to make katakuriko powder or flour.  These days it is pretty hard to come across actual katakuriko powder and packages labeled as such, are generally potato starch.

    Tori Karaage

    Use of Katakuriko also makes these golden nuggets of ecstasy gluten free, perfect for those that have an intolerance.

    If you have a deep fryer I recommend using that.  If not, shallow frying in a pan works just as well, and in fact, that’s how I cook mine.

    If you are unsure regarding cooking sake, it's all explained here.

    Sara xxx

    Printable Recipe

    Tori Karaage

    Recipe Author: Sara McCleary
    5 from 1 vote
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 1 hr 10 mins
    Cook Time 15 mins
    Total Time 1 hr 25 mins
    Course Snack
    Cuisine Japanese
    Servings 4
    Calories 299 kcal

    Ingredients

    • 500 grams chicken thigh de-boned and cut into 5cm pieces
    • 2 tablespoons soy sauce
    • 2 tablespoons mirin
    • 1 tablespoon sake see my notes on cooking sake
    • 1 teaspoon grated ginger including any juice
    • ½ teaspoon sugar
    • Katakuriko potato starch to toss thigh pieces in

    Instructions
     

    • In a medium size bowl place, soy sauce, mirin, sake, grated ginger and sugar. Mix well and when combined add chicken pieces. Coat well with marinade, and place chicken in the fridge to marinade for at least an hour.
    • Remove chicken from marinade, drain well.
    • Heat oil in a large pot or high-sided pan (around 3 cups). Heat oil to around 180 degrees Celsius. Your oil will be hot enough when a cube of bread browns in 20 seconds.
    • Place katakuriko (potato starch) in a clean medium size bowl. Toss a few pieces of chicken in the katakuriko at a time, then gently add to the temperature ready oil for frying. Remove when chicken is golden and cooked through. Repeat this process in small batches until all the chicken is fried.
    • Serve sprinkled with salt, lemon wedges and Japanese mayonnaise.

    Nutrition

    Calories: 299kcalCarbohydrates: 5gProtein: 21gFat: 20gSaturated Fat: 5gCholesterol: 122mgSodium: 664mgPotassium: 275mgSugar: 2gVitamin A: 95IUCalcium: 10mgIron: 1mg
    Did You Make This Recipe?I do a happy dance when people share how they went. Tag me on Instagram or Twitter @bellyrumbles & #bellyrumbles
    Japanese fried chicken (JFC)
    « Japanese Rice Soup
    Japanese Style Grilled Corn »

    Reader Interactions

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      Recipe Rating




    1. [email protected]

      March 01, 2014 at 5:58 am

      We will need to lock in a date soon for you to make this for me!!!!! Favourite Japanese dish ever. x

      Reply
      • Sara

        March 03, 2014 at 2:40 am

        With absolute pleasure lovely x

        Reply
    2. Dolly

      February 27, 2014 at 12:57 am

      OMG LOOKS DELICIOUS.

      I'm totally making this soon!!!

      Reply
      • Sara

        March 03, 2014 at 2:40 am

        LOL thanks Dolly

        Reply
    3. milkteaxx

      February 26, 2014 at 12:29 am

      ive always thought this was really hard to make until i tried it formyself at home, needless to say ive made it far too many times!

      Reply
    4. milkteaxx

      February 26, 2014 at 12:29 am

      ive always thought this was really hard to make until i tried it formyself at home, needless to say ive made it far too many times!

      Reply
      • Sara

        March 03, 2014 at 2:39 am

        Is very easy to make and probably more delicious than it should be.

        Reply
    5. john | heneedsfood

      February 24, 2014 at 11:15 pm

      Crunchy and juicy deliciousness. Need. Now.

      Reply
      • Sara

        March 03, 2014 at 2:39 am

        Actually I could do with some now too

        Reply
    6. Gaby

      February 24, 2014 at 9:28 pm

      Yes! Gluten-free fried deliciousness is possible! 🙂

      Reply
      • Sara

        March 03, 2014 at 2:37 am

        Absolutely Gaby!

        Reply
    7. chocolatesuze

      February 24, 2014 at 1:24 pm

      zomg your jfc looks incredible!

      Reply
    8. Padaek

      February 24, 2014 at 12:50 pm

      5 stars
      Yeah! These look pretty damn amazing - I can only imagine how delicious and crunchy these tori karaage would be, and they're thigh pieces too - heaven!

      Reply
    9. Julie

      February 24, 2014 at 11:57 am

      Looks too goood! I admit I am afraid of frying but I don't like wasting oil as well. Will try your recipe sometime soon 🙂

      Reply
      • Sara

        March 03, 2014 at 2:37 am

        Julie, you can always wait for the oil to cool and strain for later use.

        Reply
    10. JJ - 84thand3rd

      February 24, 2014 at 11:15 am

      What a great marinade - looks perfect and crisp too ;D (love the sake notes, I never knew all that!)

      Reply
      • Sara

        March 03, 2014 at 2:36 am

        Glad you enjoyed the sake notes. The karaage is definitely crisp.

        Reply

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    photo of Sara McCleary, Founder, Belly Rumbles culinary travel blog

    Well hello there! I’m Sara McCleary a food photographer, creative recipe developer, and avid traveller (when the World isn’t in a pandemic).

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