Serves 4
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Crispy on the outside and tender on the inside, this delicious chicken karaage recipe makes a great dish as an appetizer or for a main meal with fluffy white rice or noodles.


  • 500 g chicken thigh, cubed
  • 2 tbsps soy sauce
  • 1 tbsp ginger
  • 1 clove garlic, crushed
  • 1 tsp caster sugar
  • Knife Rice Bran Oil, for deep-frying
  • ½ cup cornflour
  • ½ cup mayonnaise
  • 1 tbsp miso paste
  • 270 g packet of soba noodles, cooked
  • 1 carrot, peeled, julienned
  • 1 cucumber, seeded, julienned
  • 2 green onions, sliced
  • 2 tbsps toasted sesame seeds

In a bowl, combine chicken, soy sauce, ginger, garlic and sugar to marinade. Mix well and chill for one hour.


In a large saucepan, heat Knife Rice Bran Oil to 180°C on high.


Drain marinated chicken and dust in cornflour. Deep-fry in two batches for 2 to 3 mins each until golden and cooked thoroughly. Drain.


In a large bowl, mix mayonnaise and miso paste together. Toss noodles, carrot, cucumber, green onion and sesame seeds thoroughly. Top with chicken to serve.

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