Bell’s Blog

I will try again tomorrow


I haven’t posted since March! I figured I should probably write something here once in a while… but life’s got me in tangles most of the time. Still… I wanted to share a recipe I tried today. As always I trawl the net for recipes and I’m especially partial to Japanese cooking. One of my special favourites is Karaage… or Japanese fried chicken. Karaage is something I make often but I don’t think I’ve ever posted about it. I’ve never made them the same way more than a couple of times. I’m always finding new recipes or variations and I’m always trying them out or constantly tweaking ones I have already tried. I do have a few methods that I go back to time and again… but today I will share a new one I found last night and tried today.

no bonus points for presentation I guess….



500g Boneless Chicken Thighs (cut into bite size pieces)
1 piece of Ginger (approximately thumb sized, chopped finely to make about 1 Tablespoon)
2 cloves Garlic (minced)
2 Spring Onions (chopped)
2 Tbsp Soy Sauce
2 Tbsp Sake
1 Tbsp Sugar
2 Tbsp All purpose flour
3 Tbsp Corn Starch
1 Pinch Salt and Pepper
Oil for frying


a little corn starch before frying


  • Marinate the chicken in ginger, garlic, spring onions, soy sauce, sake, sugar, salt and pepper. Mix in the all purpose flour to soak up excess liquids. Cover and put in the fridge for about an hour.
  • After an hour, toss in corn flour and coat as evenly as possible. (I found this part a little challenging because of the flour I’d already mixed in previously)
  • Heat oil to 160˚C and fry chicken a few pieces at a time until golden brown.
  • Serve over rice… or in a sandwich (apparently).

I also made a nice sauce to go with the karaage. It’s really easy and you can prepare it while waiting for your frying oil to heat up.

Karaage Sauce


1 Spring onion (chopped)
70ml Soy Sauce
2 Tbsp Sugar
1 Tbsp Sake
1 Tbsp Rice Vinegar
1 tsp sesame oil


  • Fry the spring onions lightly in a small amount of cooking oil until soft
  • Add soy sauce, sugar, sake, and rice vinegar and bring to a boil.
  • Turn off the heat and add sesame oil.
  • Spoon over rice and/or karaage and serve. Yum!

serve over rice and a little bit of karaage sauce. In this pic I only had a little of the sauce cos it was my first time trying it and I wasn’t sure if it would be good. But it was so later on I was soaking my chicken in it!!

The Verdict…. To be honest I preferred some of my older recipes. This karaage is not as crispy as I would like. It was also fairly greasy. I might feel compelled to post one of those variations up sometime, but generally I prefer to use potato starch to corn starch, as it as a very crispy and leaves a non-greasy finish… though the drawback would be that oddly it saps my chicken of some of its flavour. BUT… having said that, I think that reduction of flavour can be compensated for by increasing the amount of marinade and the marinating time. Plus with the discovery of this new karaage sauce, which Kwang really likes by the way 😉 , I think it could be a very nice option.

If you try out this recipe, let me know how it turned out for you, and if you made variations and changes that worked out well, please do share.

I will try to post more often… until next time… Toodles and Itadakimasu!

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