Monday, March 9, 2015

Chicken Karaage (Japanese Fried Chicken)

Coated with only tapioca starch gives a crispy coating with a crumb-like texture

Coated with only tapioca starch gives  a crispy coating with a crumb-like texture

Coated with mixture of  plain flour & tapioca starch

I made two batches of Chicken Karaage (the Japanese version of crispy fried chicken) - one coated with only "tapioca starch" and the other a combination of plain flour and "tapioca starch".  I personally prefer the one with "tapioca starch" only coating as it stayed crispy longer.  The "tapioca starch" I used is actually sweet potato starch -  地瓜粉 as indicated on the packaging although it says Tapioca Starch in English.

Tapioca Starch - 地瓜粉 (by Sunright Foods Corp, Taiwan)

Recipe Source:  Japanese Cooking 101


4 boneless chicken thighs, cut into pieces
2 tbsp Sake
1 tbsp light soy sauce
1/4 tsp salt
2 tsp grated garlic
2 tsp grated ginger
1/2 cup plain flour
1/2 cup corn starch (I used the Taiwanese brand of tapioca starch - 地瓜粉)
salt & pepper
enough oil for deep frying
lime wedges for serving

  • Marinate chicken pieces in Sake, soy sauce, salt, pepper,  grated garlic and ginger in a bowl for at least 1 hour.
  • In a plate, mix flour and tapioca starch together (or just tapioca starch).
  • Coat marinated chicken pieces with the flour mixture; and deep fry in hot oil until golden brown.  
  • Drain well on paper towels before serving with wedges of lime or lemon on the side.

Tapioca Starch - 地瓜粉 (by Sunright Foods Corp, Taiwan)
地瓜粉 (meaning sweet potato starch/flour) - with a coarse texture 

as compared with ...

the Tapioca starch (from Thailand)
normal tapioca starch - with a smooth texture 


  1. I agree on the sweet potato starch-I have used it for frying and it really does give things a lovely crispness to them! :D

  2. Hi Veronica,
    My kids prefer the one coated with tapioca starch only too. They love it nice and crispy!
    Do try out with potato starch too, they taste really crispy too. Am drooling looking at yours now.. :D

    1. Thanks Mui Mui, I shall give it a try the next time I make fried chicken.

  3. Drooling number two here.. Saw ur JFC on FB.. Had to come for the recipe... Muahahaha... Yummy... Hv to make this when I get back arrrr

  4. Wow! I am drooling with your fried chicken and thanks for sharing it.

  5. Wow, can't help salivating. Don't mind having this for supper!

  6. Hi Veronica,

    Interesting that you have made a comparison of two different brands of tapioca starch. Thanks for sharing this interesting observation.

    For me, I always use potato flour to fry my karaage and like to try this recipe in the near future.


    1. Thanks Zoe, next time I shall try using potato flour.

  7. Veronica, your text below the 3rd photo is a bit small so I had to copy, paste and then enlarge to read LOL! Blame it on my old eyes :) This Japanese Fried Chicken is my number one order at the Japanese restaurant. I can never get tired of it. About time I do it at home! Thanks for sharing.

    1. My apologies, Phong Hong. I've changed the font size, so hopefully it would be easier to read. Haha, don't blame you, it was the smallest font.

  8. Hi Veronica, these fried chicken pieces look yummy-licious. Must give it a try. I thought 地瓜粉 is sweet potato flour in Taiwanese cuisine. There are 2 types - the fine and coarse.

    1. Hi Kimmy, yes 地瓜粉 is sweet potato flour in Chinese but isn't tapioca flour 木薯粉, 生粉 or 太白粉 ?


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