Two Ways to Fry Chicken
If you've ever stood at a Japanese menu wondering whether to order katsu or karaage, you're not alone. Both are crispy, both are delicious, and both are fried — but they're fundamentally different dishes.
Chicken Katsu (カツ)
Katsu is the Japanese take on the schnitzel. A chicken thigh fillet is coated in panko breadcrumbs — the light, flaky Japanese breadcrumbs that create an airy, shatteringly crisp crust — then deep-fried until golden. The result is a flat, evenly crumbed cutlet that's crunchy on the outside and juicy within.
At Teriyaki Express, our Chicken Katsu Donburi is served with a home-made mild Japanese barbecue sauce and Kewpie mayo. It's comforting, substantial, and deeply satisfying.
Chicken Karaage (唐揚げ)
Karaage is Japan's answer to fried chicken wings. Instead of a flat fillet, karaage uses marinated pieces of chicken — usually thigh — that are dredged in flour or potato starch and deep-fried. The marinade typically includes soy sauce, ginger, garlic, and a touch of sweetness, which gives karaage its distinctive savoury depth.
Our Chicken Karaage Donburi features marinated chicken pieces fried to perfect crispiness, served with house BBQ sauce and Japanese Kewpie mayo.
Which Should You Choose?
- Want a schnitzel-style cutlet with an even, crunchy crust? Go katsu.
- Craving bite-sized, marinated fried chicken with bold flavour? Go karaage.
- Can't decide? Try both — they're available as donburi or bento.
