Chicken karaage
Juicy ginger and soy marinated chicken thigh in a thin, crisp coating, the best izakaya snack.
- Time35 min
- LevelEasy
- Costabout £1.14 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Cut the chicken into bite sized pieces. Mix with the soy sauce, mirin, ginger and garlic. Leave for at least 20 minutes, or up to 2 hours in the fridge.
20 min - 2
Heat the oil in a deep, heavy pan to 170 degrees C, or until a cube of bread browns in about 30 seconds.
- 3
Drain any extra marinade off the chicken, then toss the pieces in the potato starch until lightly coated all over.
- 4
Fry in batches for 4 to 5 minutes until deep golden and cooked through. Do not crowd the pan.
4 min 30 s - 5
Drain on kitchen paper. For extra crunch, fry again for 1 minute.
- 6
Serve hot with lemon wedges for squeezing.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.