Chicken Karage

Here’s a dish – actually it’s two dishes for which I have the recipes from one of my favourite foodie bloggers.

Mama Miyuki from Indonesia has a lovely food blog that I often browse through and lick my lips. I love Indonesian Food!! Her blog is full of delightful, mouthwatering recipes many of which have been passed down through the family. A whole new exciting culinary world for me to discover.

This is Chicken Karage. It’s actually a Japanese dish.   I of course added a couple of twists to the original recipe. Perfect in combination with kangkung cah terasi/kangkung belacan, stir fried water spinach with shrimp paste.

Chicken karagi

chicken legs and wings

Chicken karagi in wok

The chicken fries until the juice burn to the wok

Chicken karagi in wok

Chicken Karagi


300 g chicken wings and drumsticks

200 g chicken leg and thigh cut into small pieces

vegetable oil

The Marinade Pounded in a Mortar & Pestle

½ bulb of garlic peeled

2 inch piece of ginger peeled and chopped

6 Thai chillies cut small and pounded (optional)

½ teaspoon salt

6 tablespoons soya sauce (optional)

¼ lime juice squeezed out (optional)

2 teaspoons sugar (optional)

sprinkle of black pepper

1 tablespoon of rice flour (original recipe had starch-I didn’t have any so I substituted)


 1. Wash and drain the chicken. Cit 3-4 slits into the chicken pieces to let the flavour of the marinade seep in.

2. Make the marinade and soak the chicken in it for 30-40 minutes.

3. Remove the chicken and deep fry in oil for 10-12 minutes. Make sure to only take the chicken pieces out of the marinade leaving the chillies  and garlic and ginger bits. Frying these will only make them burn.

4. Enjoy with Stir Fry Kankung Terasi for which the recipe will be coming up in my next post.


The original recipe for this dish is here:

Stir Fried Kangkung Terasi & Chicken Karage

Thank You very much Mama Miyuki!!

Chicken karagi

Categories: Poultry, Recipes, Uncategorized | Tags: , , , , , , , | 3 Comments

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