Japan's Favourite Fried Chicken
If katsu is Japan's schnitzel, then karaage (唐揚げ) is Japan's fried chicken. But don't expect Southern-style crunch or KFC familiarity — karaage is in a league of its own.
What Makes Karaage Different?
The key difference is the marinade. Before frying, the chicken pieces are marinated in a mixture of soy sauce, sake, ginger, garlic, and a touch of sugar. This isn't just for flavour — the soy sauce and sake tenderise the meat, while the ginger and garlic infuse it with a savoury depth that regular fried chicken simply doesn't have.
After marinating, the chicken is dredged in flour or potato starch and deep-fried. The coating is thinner than katsu's panko crust — more of a light, golden shell that lets the marinated chicken shine.
Our Karaage at Teriyaki Express
We serve karaage several ways:
- Chicken Karaage Donburi — marinated fried chicken over rice with house BBQ sauce and Kewpie mayo
- Chicken Karaage Bento — karaage with fruit salad, sushi, Japanese salad, and edamame
- Chicken Karaage Curry — karaage with mild Japanese curry sauce and pickles
- Karaage Chicken Udon — karaage tossed with chewy udon noodles
The Kewpie Mayo Factor
Karaage is almost always served with Japanese Kewpie mayo — and there's a reason. Kewpie is richer, creamier, and more umami-packed than Western mayonnaise, thanks to its egg yolks and MSG. The creamy mayo against the crispy, savoury karaage is a match made in heaven.
Why You'll Love Karaage
If you've never tried karaage, you're in for a revelation. Each bite-sized piece is a burst of flavour — the marinade penetrates the meat, the coating is light and crisp, and the dipping sauce adds creaminess. It's the kind of fried chicken you eat with chopsticks, one perfect piece at a time.
