Crunchy chicken karaage with lemon and tamari

Name: Crunchy chicken karaage with lemon and tamari
Total time: 40 min
Cuisine: Japanese
Ingredients: 700g boneless chicken thighs, cut into bite size pieces; 3 tbsp tamari (gluten free); 2 tbsp rice vinegar; 15g fresh root ginger, grated; 2 garlic cloves, crushed; 100g cornflour; 500ml sunflower oil, for frying; 1 lemon, cut into wedges; 2 spring onions, sliced

Juicy bites of chicken marinated in ginger and soy, then fried in a thin, crackly coating. Gluten free and egg free.

Time40 min
LevelEasy
Costabout £2.42 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

700 gboneless chicken thighscut into bite size pieces
3 tbsptamari (gluten free)
2 tbsprice vinegar
15 ggingergrated
2garlic clovescrushed
100 gcornflour
500 mlsunflower oilfor frying
1lemoncut into wedges
2spring onionssliced

Method

1
Mix the tamari, rice vinegar, ginger and garlic in a bowl. Add the chicken and stir. Leave for 20 minutes.
20 min
2
Tip the cornflour onto a plate. Lift the chicken out of the marinade and roll each piece in cornflour until fully coated.
3
Pour the oil into a deep, heavy pan to about 4 cm deep. Heat over a medium heat until a pinch of flour sizzles at once.
4
Fry the chicken in 3 or 4 batches for 5 minutes each, until deep golden and cooked through with no pink inside.
5 min
5
Drain on kitchen paper. Scatter with spring onions and serve with lemon wedges.

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.