My family fell in love with Karaage Chicken during our holiday in Hokkaido, Japan. It was so tasty, easy to eat (boneless chicken), cheap and available everywhere. We had them at snack stops along the highway, cafes and restaurants; and they all tasted delicious. Karaage means deep fried food with no (or light) batter in Japanese. Chicken is the most popular meat used, so much so that Karaage on a menu means Karaage Chicken. The chicken is marinated in soy sauce, garlic and ginger but to us the gingery flavour is the signature taste of Karaage Chicken.
Ajisen Ramen's Karaage Chicken (Photographed by Jonathan Phoon)
Ajisen Ramen's Karaage Chicken is our favourite at the moment. This is due to it having the strongest gingery flavour out of the Karaage Chicken we have tried so far with a generous serving size for what would be an entrée dish.
Saizen Sushi Bar's Karaage Chicken Don (Photographed by Jonathan Phoon)
Next in line is Saizen Sushi Bar. While the ginger flavour was not as strong as the one from Ajisen Ramen, it still had enough of it to make it enjoyable.
Maki Maki's Crispy Chicken Curry (Photographed by Jonathan Phoon)
Maki Maki's Karaage Chicken is tasty but could do with a lighter batter. Sometimes, the chicken was also a little over-fried which can make it a bit tough.
Ramen Izakaya Himeji's Karaage Chicken (Photographed by Jonathan Phoon)
Our enjoyment of Ramen Izakaya Himeji's Karaage Chicken was marred by the saltiness of the coating but it still had a delectable gingery flavour. It is also notable for being served with wasabi mayonnaise that the chicken can be dip in to give it a bit of tang.
Sushi Bar Konnichiwa's Karaage Chicken (Photographed by Jonathan Phoon)