Chicken Karaage (Shimbashi Style) Recipe

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About: Chicken Karage is the Japanese style fried boneless chicken, marinated in a delicious blend of soy sauce, cooking sake, mirin, garlic, and ginger. Chicken Karage is a traditional Japanese appetizer that is usually a part of a bento box,a single-portion takeout or home-packed meal common in Japanese cuisine. Chicken Karage is a great appetizer for lunch or dinner.

Recipe Info

Restaurant: Shimbashi Izakaya | San Diego

Servings: 3
Prep Time: 38 minutes
Cuisine: Japanese
Meal Type: Recipemealtype object (5)
Main Ingredient: Recipemainingredient object (48)
Dish Type: Recipedishtype object (4)
Cooking Method: Recipemethod object (15)
Season/Occasion: Recipeoccasion object (12)
Dificulty: Recipedifficulty object (1)
Vegetarian: No



1.Cut chicken into bite size pieces and place them inside a bowl.

2.Combine the soy sauce, cooking sake, Mirin, garlic, ginger, and egg inside the bowl with the chicken to marinate.

3.Marinate chicken for at least 30 minutes before frying it.

4. Coat chicken with potato starch and flour.

5.Fry chicken in a frying pan until the crumbs get golden brown or chicken starts to float freely in the pan. Fry chicken for approximately 8 minutes.

5.Garnish the chicken with a lemon wedge and fried shishito peppers if available.

Prep Time Note:

It takes 30 minutes to marinate the chicken, only 8 minutes to cook it.


2 lb. Boneless/Skinless Chicken Breasts or Thighs 4 oz. Soy Sauce 2 oz. Cooking Sake 1 oz. Mirin (Sweet Cooking Sake) 2 Tbsp. Grated Fresh Garlic 2 Tbsp. Grated Fresh Ginger 1 Egg 3 oz. Potato Starch 3 oz. All Purpose Flour 1 qt. Soy Bean Oil


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