Karage Chicken

Karage Chicken

From   Tea Time

Prep: 40 minutes

Cook: 15 minutes

Method: Easy

Course: Snack

Type: Indo-Chinese

Karage is a deep-fried chicken cooked in the Japanese style and served stuffed in hot dog rolls


  • Hot dog rolls 4
  • Iceberg lettuce leaves 4
  • Mustard mayonnaise as required
  • Filling
  • Boneless chicken, finely chopped 250 gms
  • Ginger, finely chopped 1½ inches
  • Garlic, finely chopped 5 cloves
  • Spring onion, finely chopped 1 bulb
  • Soy sauce 1 tsp
  • Sake wine 1 tbsp
  • Sugar 1 tsp
  • Refined flour 1 tbsp
  • Cornflour 2 tbsps
  • Oil to deep-fry
  • Sauce
  • Oil 1 tsp
  • Spring onion, finely chopped 1 bulb
  • Soy sauce 3 tbsps
  • Sake wine 4 tbsps
  • Vinegar 2 tbsps
  • Sugar 1 tsp
  • Spring onion greens, finely chopped 1 stalk


  • Take chicken in a bowl, add ginger, garlic, spring onion bulb, soy sauce, sake wine, sugar and refined flour and mix well. Keep the bowl in the refrigerator to marinate for 15-20 minutes.
  • Get the bowl out of the refrigerator and add cornflour and mix well.
  • Heat sufficient oil in a wok and drop small roundels of this mixture into the hot oil. Deep-fry till golden brown and drain on absorbent paper.
  • To make sauce, heat oil in a non-stick pan, add spring onion bulb, soy sauce, sake wine, vinegar, sugar and spring onion greens and saute.
  • Add the fried chicken and cook for 2-3 minutes.
  • Slit the hot dog rolls into half lengthwise without cutting through and apply some mustard mayonnaise in the inside of the rolls. Keep a lettuce leaf in each roll and top it with chicken mixture.
  • Place the rolls in a serving platter and serve.