Not Quite Nigella blogger, Lorraine Elliott, tries her hand at a karaage chicken recipe inspired by Maggie Beer in Japan.


  • 500g chicken thigh fillet

  • 50ml soy sauce

  • 30ml sake

  • ½ teaspoon salt

  • 1 clove garlic, grated finely

  • 1 teaspoon finely grated ginger

  • 1 cup cornflour or potato starch

  • Rice bran oil


  • 1.

    Cut thigh fillets into very small pieces, like a marble size. Mix the soy sauce, sake, salt, garlic and ginger in a bowl and marinate the chicken pieces in this for 20 minutes.

  • 2.

    Strain the chicken pieces and toss in the cornflour or potato starch making sure the pieces are coated.

  • 3.

    Place an inch and a half of oil in a frying pan and place as many pieces as you can fit in the oil without them touching. Heat the oil up to medium high heat and it will start gently sizzling.

  • 4.

    When fully fried, remove from the oil with a deep fry mesh scoop and place on a paper towel lined tray. Repeat (obviously subsequent batches will cook in hot oil) until all the chicken is used. Serve with a wedge of lemon or lime and mayonnaise.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 219kj
  • Fat Total 11g
  • Saturated Fat 3g
  • Protein 11g
  • Carbohydrate 15g
  • Sugar 0g
  • Sodium 422mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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If you love Not Quite Nigella, try Lorraine Elliott's other recipes: 

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