Bone Daddies' Fried Chicken Kara-Age

Bone Daddies' shares one of their most popular dishes at the restaurant.

Fried chicken is probably our favourite junk food and Japanese fried chicken is some of the best. We made this recipe a little different to some of the plainer versions available in Japan. It’s incredibly popular in the restaurant.

 Kara-age Marinade (makes 120ml) Serves: 12

  • 40ml sake
  • 40ml soy sauce
  • 40ml ginger juice, squeezed from finely grated fresh root ginger

Kara-age Flour (makes 240g)

  • 125g plain flour
  • 80g rice flour
  • 3 1⁄2 teaspoons fine table salt
  • 1 1⁄2 teaspoons ground white pepper
  • 1⁄2 teaspoon sansyo pepper

Fried Chicken Kara-age

  • 4 litres rapeseed or other flavourless oil, for deep-frying
  • 1.8kg boneless chicken thighs, cut into large bite-sized pieces
  • 2 lemons, cut into 6 wedges each  


  1. To make the Kara-age Marinade, mix all the marinade ingredients together in a bowl.
  2. To make the Kara-age Flour, mix all the flour ingredients together in a separate bowl.
  3. Pour the oil into a deep saucepan (at least 4 litres in capacity) and set over a medium-high heat.
  4. Add the chicken to the marinade in a bowl and leave to marinate for a few seconds. Then remove, shaking off the excess marinade, and coat thoroughly in the flour mixture, dusting off the excess.
  5. When the oil reaches 180°C on a thermometer, deep-fry the chicken in batches so as not to overcrowd the pan, for about 6 minutes, until cooked through, golden and crispy.
  6. Remove with a slotted spoon, drain thoroughly on kitchen paper and serve with a lemon wedge on the side.  
© Speciality Cooking Supplies Limited 2024

You can find out more about Bone Daddies at Also have a read of our interview with Bone Daddies' owner and author, Ross Shonhan.

Find everything you need to make Japanese ramen here.


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