Asian Essential: Tori Karaage Chicken

A Japanese chicken dish fried to golden perfection, and intensely flavourful inside and out!

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Tori Karaage

Makes 6 servings

½ kilo Chicken thigh fillets

*Cooking oil for deep frying


3 Tbsps Soy sauce (Japanese brand)

1 Tbsp Mirin

¼ tsp Black pepper

¼ tsp Garlic powder

4-inch Ginger (peeled, grated, squeezed to obtain ginger juice)

2 cloves Garlic, minced


¼ cup All-purpose flour

⅛ tsp Salt

¼ tsp Black pepper

¼ tsp Garlic powder


1 tsp Togarashi

2 Tbsps Chopped spring onions

  1. Slice chicken thigh fillets in half. In a bowl, combine all the marinade ingredients and mix well. Add the chicken fillet. Let marinate for a minimum of two hours to a maximum of twelve hours.
  2. Mix flour with salt, black pepper, and garlic powder to make the breading.
  3. To cook, heat cooking oil in a large frying pan to 350°F. Prepare a bowl lined with paper towels.
  4. Take marinated chicken pieces and coat with the breading mixture. Fry chicken in hot oil in batches, to keep the oil temperature from dropping. Fry chicken for about six minutes each. Pick up with tongs and drain on paper towels. Sprinkle togarashi and chopped spring onions just before serving.