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Karaage Chicken
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5 from 1 vote

Karaage Chicken & Mu Jorim Namul

Course: Easy
Servings: 2 people


Chicken Karaage

  • 300 grams Boneless Chicken Thigh
  • 1 Egg
  • Enough Potato Starch (Or Corn Starch)

Chicken Marinade

  • 2 Tablespoons Soy Sauce
  • 3-4 shakes Salt
  • 1 teaspoon Sugar
  • 1 Tablespoon Mirim
  • Few Shakes Black pepper
  • 3-4 shakes Ginger Powder (or use ½ teaspoon freshly grated ginger)

Mu Namul Jorim (Korean Radish Namul Jorim)

  • 300 g Korean Radish (Mu) (Measure the length of your pinky)
  • Small piece Spring onion (Green onions ok)
  • ¼ cup Water
  • 1 teaspoon Coarse Salt (If using regular salt, use ½ teaspoon)
  • 1 teaspoon Minced garlic
  • ½ Tablespoon Perilla Oil
  • Few shakes Ginger Powder (skip if you don't have powder)
  • Few shakes Black Pepper
  • Few shakes Sesame seeds


Chicken Karaage

  • Cut chicken thighs into bite-sized pieces (keep skin on). Place pieces into a strainer and give a quick rinse under cold water. Then set it aside for a few minutes and let it drip-off the excess water. Afterwards, place into a mixing bowl. 
  • Add the following ingredients into the mixing bowl: Soy Sauce (2 Tablespoons), Salt (3-4 shakes), Sugar (1 teaspoon), Mirim (1 Tablespoon), Black pepper (few shakes), Ginger Powder (3-4 shakes or ½ teaspoon of freshly grated ginger). Give a thorough mix.
  • Place plastic wrap over the bowl and place in the refrigerator for 1 hour. 
  • After 1 hour, take it out of the refrigerator. Crack in one egg into the bowl. Then use a pair of chopsticks and gently stir-it into the mixture. 
  • Take out a plastic bag (or ziploc bag). Pick-out each chicken piece from the bowl and place into the bag. (Don't dump it in - we don't want all the liquid).
  • Next, add enough potato starch to cover the chicken. Close the bag and give it a good shake. Flip the bag upside down and shake it as well to get all the sides evenly coated. (Add more starch powder if needed.)
  • Put oil into a frying pan or pot. Place on medium-high heat and bring the oil up to 180C (350F). Now, gently place each chicken in and cook until dark-golden brown.
  • Optional: You can pick-out the chicken when they're about 80% done. Raise the temperature of the oil and place back-into the oil for a double-fry. It leads to an even crispier skin.
  • Serve with rice and enjoy!

Mu Namul Jorim (Korean Radish Namul Jorim)

  • Cut off a finger-length piece of Korean Radish. (It's better to use the green part because it's sweeter). Then cut the piece into thin cross sections and then julienne into match-stick pieces. 
  • Slice spring onion piece into thin pieces as well.
  • Take out a large pot. Place-in the Korean Radish pieces. Then put in some amount of water (¼ cup). Now, place the pot on a high heat and bring it up to boil with the lid on.
  • Once it comes to boil, reduce the heat to a medium-low. Then take off the lid and season with coarse salt (1 teaspoon). Place the lid back-on and let it cook for 1 minute (or until the radish turns soft). 
  • Now, place the cooked radish pieces into a mixing bowl. Add-in the spring onion pieces.  And finally the seasoning: Minced Garlic (1 teaspoon), Perilla Oil (½ Tablespoon), Ginger Powder (few shakes), Black Pepper (few shakes) and Sesame Seeds (few shakes). Toss throughly and serve it up.
  • Eat with rice and enjoy!