Tori Karaage (Japanese Fried Chicken) 日式炸鸡块

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My level of comfort food when I am stressed !! LOL ! Not sure why, but the tendency and craving for fried chicken will be quite intense whenever I am cropped up with issues or when I am super busy !! Not sure if it applies to anybody of you out there, but the seemingly strange craving for greater sinful food is there whenever I becomes super tied up with work !! Madness, isn’t it ? But the even stranger thing is, although the crave is there, but the appetite is not that huge enough to want to devour a whole chicken though. Hahaha !! Because you feel yourself being overwhelmed with work and can’t take your mind off that, so the appetite somehow shrinks. 

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I think I am starting to babble nonsense ! LOLs. Pardon me please, I am in the midst of multi-tasking as I am writing this. I was thinking of which recipe to post and somehow this comes to my mind because it’s the kind of food that I am thinking of right at this moment.

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Tori Karaage (Japanese Fried Chicken) in skewers

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If there’s enough belly space for this when dining for Japanese food, Tori Karaage is nevertheless on my to-order list. Someone ever told me that my blog actually lacked a theme, a focus that people can easily narrate to. Just liked, some people are good at Japanese food, Korean food, bentos, traditional foods or pastries. But mine seems to be all over the place without having at focus. Though I consider my blog to trend towards local food in general, but it also comprises of several other non related ones. And especially when I do love baking a lot and this blog used to spiral from more bakes into more cooking now. So I started to ask myself too, whether I have lost my focus ??! In spite of that, I decide to find a theme which I can zoom my focus on. And I will be revealing it in bits as it comes ! And praying hard too that I can keep it going on and on ! 

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Actually Tori Karaage is a very nice fried chicken style from the Japanese and they are usually found in boneless small bite sizes. Having them in skewers make it a relatively pleasant and easy finger food, especially if you need to cook and cater for buffets or parties. The guests could just grab a stick and run. Rather than having to serve cutlery and wares or even eating with the bare hands, this idea should be pretty awesome and saves a lot of hassle.

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So perhaps you will ask, should we put them on a stick before or after frying. For me, it is easier to put them on a stick before frying and I have no issues in dipping the whole bamboo stick with the chicken into the hot oil. And all I gotta do is to drain it thereafter and it’s ready for consumption. The bamboo stick did not burnt out either and all was just fine and good.

The 2-step deep frying is actually to cook the chicken and purge out the excess fats and impurities in the first and the 2nd is to make it real crispy, crunchy with a good hue of golden brown tone. And you don’t really need any special or expensive Japanese coating flour to make it real crispy. All it takes are a few simple ingredients that you can commonly find in the kitchen. :)

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Grab your fresh boneless chicken legs from PurelyFresh online today to serve this delectable and irresistible dish !! 

Nom nom nom…. hungry liao ?? Hehehe…. Enjoy !!

Tori Karaage (Japanese Fried Chicken) 日式炸鸡块
Prep time
Cook time
Total time
Recipe type: Side
Cuisine: Japanese
Serves: 3
  • 2 pcs boneless chicken legs, diced
  • 1 egg, lightly beaten
  • 2½ tbsp corn flour
  • ¾ tbsp rice flour
  • some cooking oil for deep frying

For the Chicken Marinade:
  • 2 tsp light soya sauce
  • 1 tbsp Japanese cooking sauce/wine
  • ½ tsp pepper
  • ½ tsp onion powder
  • 1 tsp sesame oil
  1. Marinate the chicken with the marinade ingredients and set it aside in the fridge for overnight.
  2. Add in the slightly beaten egg and mix well with the chicken pieces.
  3. [Optional]Place the chicken on skewers as desired.
  4. Coat the chicken skewers with the flour mixture evenly and shake off the excess flour.
  5. Heat up some cooking oil for deep frying. Place the chicken skewers into the hot oil in small batches so that the temperature of the oil does not drop too much.
  6. If you are doing shallow deep frying like what I am doing, flip over the chicken skewers after one side has turned slightly brown.
  7. Drain the chicken skewers on paper towels after all has turned slight brown in colour.
  8. Heat up the cooking oil once more and place the chicken skewers into it and deep fry it for a second time till golden brown this time.
  9. Dish and drain the chicken skewers. Serve the tori karaage hot with japanese mayonnaise or chilli powder or simply as it is, as desired !



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