My Family's Chicken Kara-age

My Family's Chicken Kara-age

This is a simple recipe with few ingredients. There's no trick to it, but it's very delicious.

Ingredients: 2 servings

Chicken thigh
1 fillet
Garlic powder
1 g (about 30 shakes)
Soy sauce
up to 3/4 tablespoon
Katakuriko and oil for deep frying
as needed


1. Chop off excess fat from the chicken thigh and chop into 6 pieces, depending on the size of the meat. Make a cut into the thick meat sections and sinew.
2. Put the chopped chicken from Step 1 in a bowl, and sprinkle in a generous amount of garlic powder. Pour in the soy sauce and rub it in.
3. Add the katakuriko, heat the oil to 180°, then deep fry chicken. Increase the heat to 200°C, and fry until golden brown. Then it's ready to serve.
4. In our home, we serve this with a mixture of roasted salt and Szechuan pepper.
5. I tried making it with double the amount of chicken. Also, since I'm on a diet, I removed the skin and fat. This way, 565 g of chicken was reduced to 449 g.
6. This is the garlic powder that I use.
7. 30 shakes amounts to 1 g of powder.
8. When I measured 60 shakes, it came to 2 g. With 5 more shakes, it weighed 3 g.
9. 60 shakes came to about 4/5 teaspoon.
10. If removing the skin, reduce the amount of soy sauce by a touch. After adding the soy sauce, thoroughly rub it into the meat. If you rub it into the meat, there will be no need to marinate.
11. For when I was in a dieting mode, I used the "healthy" setting on my oven for the first time. For kara-age, it takes 32 minutes.
12. After 32 minutes, they're done! They look just like regular kara-age. But admittedly, these taste better deep fried. I also recommend leaving the skin on.
13. To recap: Depending on the size of the chicken, 1 g of garlic powder is needed for each piece of chicken. Adjust the amount of salt to taste.
14. If not serving with Szechuan pepper, try serving it with salt and sesame and garlic powder.

Story Behind this Recipe

This is my father's recipe for kara-age.