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Karaage Fried Chicken

Dish Magazine
Meal Type:
Main Meal
  • Serves

Tender morsels of marinated chicken covered in a crispy coating of potato flour makes for a moreish dish. I like to serve a small dish of Kewpie mayonnaise alongside, as well as the dipping sauce.


  • 500 grams boneless chicken thighs, skin off
  • 2 tablespoons soy sauce
  • 2 tablespoons mirin
  • 2 tablespoons sake
  • 2 teaspoons sesame oil
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, crushed
  • To cook:
  • vegetable oil
  • ½ cup potato flour or cornflour


1. Trim the chicken of excess fat and cut into 4cm pieces.

2. Place all the remaining ingredients in a bowl and add the chicken, tossing well to combine. Cover and refrigerate for 2 hours.

To cook:

3. Heat 3 cm of oil in a deep medium saucepan to 170˚C or until a cube of bread dropped into the oil turns golden in 30 seconds.

4. Tip the chicken into a sieve to drain off the marinade. Put the potato flour into a bowl and add the chicken, tossing so it is all well coated.

5. Shake off the excess flour and cook the chicken in batches, for about 4 minutes, turning occasionally until golden and crisp and cooked through. Don’t overcrowd the pan. Drain on kitchen towels and keep warm in a low oven.

To serve: Place the chicken on plates and serve with the dipping sauce, Kewpie mayonnaise and lemon wedges.

Cook’s tip: If you want to add a spicy note, serve a small bowl of nanami togarashi for dipping the fried chicken.

Recipe: Dish Magazine, Photography: Manja Wachsmuth


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