Chicken Karaage

Japanese karaage — crisp, juicy fried chicken marinated in soy, garlic, and ginger — has found a second home in Canada. Introduced through Japanese restaurants and izakayas, it quickly became a staple at ramen shops in Vancouver, Toronto, and beyond. Its appeal is universal: crunchy outside, tender inside, and simple to share. Like tempura before it, karaage reflects how Japanese food traditions have blended into Canadian dining, from casual comfort to modern fusion.

Prep Time: 15 minutes (plus 30 min marinating)

Total Time: 30 minutes

Serves: 2–4

Ingredients

• 400–500 g chicken thighs or breast, cut into bite-size pieces

• 2 cloves garlic, grated

• 1 tbsp grated ginger

• 3 tbsp soy sauce

• 1 tsp sesame oil

• ½ cup potato starch or corn starch

• Oil, for deep frying

• Lemon wedges, for serving

• Optional: teriyaki or soy sauce at the base of the rice bowl

Method

• Mix chicken with garlic, ginger, soy sauce, and sesame oil. Marinate 30 minutes (or overnight for deeper flavour).

• Dredge chicken pieces in starch, shaking off the excess.

• Heat oil in a deep pan or pot. Fry chicken until golden and cooked through, 3–4 minutes per batch. Drain on paper towels.

• Plate over steamed rice, spooning teriyaki or soy sauce into the bowl base if desired. Top with karaage and serve with lemon wedges.

Variations

• Swap soy for tamari for a gluten-free option.

• Toss karaage in maple-teriyaki glaze for a sweet Canadian twist.

• Serve with wasabi mayo or sriracha for a spicy kick.