Karaage
Karaage
Karaage is one of Japan's most popular home-cooked dishes and one of the most consistently ordered items in any izakaya. The basic formula β chicken marinated in soy sauce, sake and ginger, coated in potato starch and fried until deeply golden β produces a result that is simultaneously crispy, juicy, savoury and deeply satisfying. It appears in bento boxes, on dining tables, at festivals and in lunch shops across Japan, and for good reason: when it is made well, it is almost impossible to stop eating.
The key to great karaage at home is having the right equipment to manage the frying process. Oil temperature is critical: too low and the chicken absorbs too much oil and steams rather than fries; too hot and the exterior burns before the interior is cooked. A good deep pot or fryer with enough capacity to maintain temperature when cold chicken is added, combined with a reliable thermometer, makes hitting the sweet spot consistently achievable. A wire rack over a tray to drain the pieces after frying β rather than paper towels, which steam the underside β keeps the crust properly crispy.
The tools in this collection cover the equipment side of karaage: deep pots suitable for the necessary oil depth, thermometers for monitoring temperature accurately, draining racks and trays, and the condiment dispensers needed for the dipping sauces β typically Japanese mayonnaise, lemon or ponzu β that accompany the finished dish. The preparation side, including the mixing bowls for marinating and the potato starch for coating, is also represented.
Once you have the technique and the tools in place, karaage becomes the kind of dish you can produce in under 30 minutes that will consistently impress everyone at the table.
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Pair with a quality frying pan or explore our condiment dispensers for the dipping sauce.
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