This is a simple yet delicious Japanese-style fried chicken flavored with ginger, garlic and sake and soy sauce. Serve as an appetizer or with rice and veggies to make a yummy meal. It even tastes good cold; my mom used to make this to take with us on picnics.

Recipe Summary

15 mins
2 mins
30 mins
47 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine soy sauce, sake, and ginger in a large bowl. Add chicken; turn to coat. Cover with plastic wrap and let marinate in the refrigerator, about 30 minutes.

  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

  • Place cornstarch in a large resealable plastic bag. Add chicken; seal bag and toss until chicken is coated with cornstarch.

  • Fry chicken in batches until juices run clear and it is golden brown, 2 to 3 minutes. Drain on paper towels or on a wire rack.

Cook's Note:

Make sure you use regular rice wine (sake), not sweet rice wine (mirin) or rice vinegar.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

495 calories; protein 28.9g; carbohydrates 33.1g; fat 26.1g; cholesterol 96.9mg; sodium 766.7mg. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
Very tasty and very simple. I'll make it again. Read More
10 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Great recipe! I recommend adding a liberal amount of black pepper and serving with chili oil for a spicier version. Read More
Rating: 5 stars
I couldn't find sake... but I used white wine and it worked really good... it is a simple recipe but a really delicious one. Read More
Rating: 4 stars
Made as directed. Great flavour but I let the cornstarch get wet on the meat so it 'globbed' up a bit. Next time I will put in the oil right after dipping in cornstarch. Read More
Rating: 5 stars
It's not exactly like real Japanese Karaage because it uses cornstarch but it definitely still comes out really yummy. I personally didn't have Japanese sake so when marinating the meat I just used soy sauce grated ginger and minced garlic. Hopefully I will have sake next time so I can taste what the original recipe is actually like! Read More
Rating: 4 stars
Very tasty and very simple. I'll make it again. Read More
Rating: 5 stars
Perfect as written and I wouldn't change a thing. Tons of flavor and super easy to make. Read More