Tori no kara-age (Japanese-style fried chicken)

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Broadcast date:July 1, 2011

  • Meat
  • Seafood
  • Vegetables
  • Rice
  • Eggs
  • Beans & Tofu
  • Flour
  • Other

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Ingredients (Serves 4 )

・2 chicken thighs (500 g)
・½ teaspoon salt (2.5 g)
・Pepper to taste
・2 tablespoons soy sauce (30 ml)
・2 teaspoons ginger juice (10 ml)
・Flour for coating the chicken
・Vegetable oil for the frying


  1. Mix the ginger juice with the soy sauce. A 3 cm portion of ginger, when grated, will render about 2 teaspoons of ginger juice.
  2. Cut the chicken to 3 cm size pieces, and rub with the salt and pepper.
  3. Add the chicken to the soy sauce and ginger juice, and marinate for 10 minutes.
  4. Drain the chicken in a sieve, and coat thoroughly with flour.
  5. Heat oil to 170°C, and fry chicken for approximately 4 minutes. For meat with bone, fry 7-8 minutes.

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Tori no kara-age: A Favourite for One and All

Tori no kara-age or Kara-age (Japanese-style fried chicken) is the most popular addition to any bento (Japanese-style lunchbox).  It’s a favourite among many people, children and adults.  Tori no kara-age can form part of a meal, and also serve as a snack, or nibbles for a drink.  

Tori no kara-age is made at home, and is also readily available at restaurants, including kara-age specialty stores, as well as in the delicatessen sections of stores, either singularly or as part of a bento lunchbox.  

There are many variations of the kara-age theme across Japan, and even kara-age carnivals.

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