A Singaporean Mum

Who doesn’t love fried chicken? Crispy on the outside, juicy on the inside — it’s one of those dishes that everyone gets excited about.

I used to make this karaage quite often when I was living in China during the lockdown days. Somehow, after coming back to Singapore, I completely forgot about it. Life got busy, new recipes came along, and this old favourite quietly slipped my mind.

Recently though, we stumbled upon a YouTube channel of a Japanese mum making beautiful bento boxes for her kids. Watching her prepare karaage instantly brought back memories of the version I used to make all the time.

So here it is — my easy karaage recipe. Simple, comforting, and perfect when you’re craving crispy Japanese fried chicken at home.

Ingredients

1 kg boneless chicken thighs, cut into bite-size pieces

Marinade

3 tbsp soy sauce

1 tbsp mirin

1 tbsp sake

2 tsp grated ginger

Coating

Potato starch (or corn starch)

For frying

Neutral oil (vegetable / canola)

Method

1. Marinate

• Mix chicken with all marinade ingredients.

• Marinate 30 minutes or up to overnight in the fridge.

2. Coat

Add potato starch and toss until chicken is lightly coated.

3. Fry

• Heat oil to 175–180°C.

• Fry chicken 5–6 minutes, turning occasionally, until golden brown and cooked through.

4. Drain & serve

• Remove and drain on a rack or paper towel.

• Serve as is or with Japanese curry and rice.