Welcome to Nippon Spoon!
Today, we’re making karaage, Japanese-style fried chicken, prepared in a halal-friendly way.
Karaage has many variations, but this recipe focuses on a basic soy sauce–flavored karaage, made without sake while keeping it juicy and flavorful.
Let’s get started!
Halal-Friendly Notes
No Sake (Alcohol-Free)
Many karaage recipes use sake to tenderize the meat, add flavor, and remove odors.
In this recipe, we skip the sake entirely to keep it halal-friendly.
Instead, sugar is used to help retain moisture and add depth of flavor.
Soy Sauce Choice
Soy sauce without added alcohol is used in this recipe.
Halal-certified soy sauce is also a good option if available.
Added alcohol-free soy sauce I used is here.
Halal Chicken
Halal-certified chicken is used in this recipe.
Ingredients (Serves 2–3)
- Halal chicken thighs – 400 g (14 oz)
- Sugar – 1 1/2 tsp
- Soy sauce – 2 tbsp
- Salt – 1/4 tsp
- All-purpose flour – 2 tbsp
- Potato starch – 2 tbsp
- Garlic – 1 clove (optional)
- Ginger – 1 clove-size piece (optional)
- Oil for deep frying – as needed
Prepare the Ingredients
- Cut the halal chicken thighs into large bite-sized pieces.
- Place the chicken in a bowl and add the sugar.
Since we are not using sake, sugar plays an important role in keeping the meat moist and adding richness.
Rub the sugar directly into the chicken until the granules dissolve completely.
3. Add the soy sauce and salt.
The soy sauce provides enough flavor to mask any unpleasant odor, even without sake.
4. Add garlic and ginger to taste (optional).
In this recipe, grated ginger is used.
5. Rub all the seasonings thoroughly into the chicken.
Let it rest at room temperature for about 30 minutes, until the chicken absorbs the marinade and little to no liquid remains.
6. Add all-purpose flour and potato starch in a 1:1 ratio.
Lightly and gently coat each piece of chicken with a thin layer.
Avoid thick coating for a lighter texture.
That’s all for the preparation.
Cooking
1. Heat oil in a pan over medium heat. Bring the oil to about 170°C (340°F).
To check the temperature, dip wooden chopsticks into the oil.
When small bubbles form around them, the oil is ready.
2. Gently add the chicken to the hot oil.
Do not touch the chicken too much until the coating sets.
Fry for about 3 minutes.
3. When the chicken turns a nice golden color, flip it over.
Fry the other side for about 1½ minutes, until evenly golden.
4. For the final 1 minute, slightly increase the heat.
Let the chicken fry in hotter oil while being exposed to the air.
This creates a crisp exterior.
5. Remove the chicken one by one as they reach a good color, and place on a rack.
Even after frying, the chicken continues to cook gently from residual heat.
Let it rest for a few minutes so the juices settle and the meat stays juicy.
Serve and Enjoy
Your halal-friendly karaage is ready.
Crispy on the outside, juicy on the inside—and delicious even without using sake.
Enjoy this classic Japanese fried chicken at home.
Watch How to Make It
This video shows how to make halal-friendly karaage step by step.