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 !
Recipe by Eat What Tonight at