Quick Karaage


We are chomping at the bit to get into Kazuki’s new casual eatery called Sakana (Opening Aug 16, 1 Camp Street, Daylesford). We tried his traditional karaage and it is sensational. We, however, do not have the time to make it the same way he does which includes a soy master stock, so we asked him for a quick version instead. He gave us a few pointers and sent us on our way. 

This is outrageously good and doesn’t take long to prep or cook. Enjoy with sake, beer, vodka, gin, wine etc. etc. 


Serves 4

600 chicken thigh fillets

2 tablespoons mirin

2 tablespoons Japanese soy

Knob of ginger, grated 

I tsp salt 

1 tsp white pepper

2 cups cornflour

Oil to deep fry


Cut the chicken into 2.5cm morsels. Place them in a bowl with the mirin, soy and ginger. Marinate for an hour. In a large bowl, add the flour, salt and pepper and mix. Dip the chicken in the flour until well coated and set aside on a plate or rack. Heat the oil to 180C. Fry the chicken in batches as to not overcrowd the pan. Fry for 7-10 minutes or until deep golden brown. Drain on paper towel. Serve hot.