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Thai 'Touch' Tori Kaarage

Thai 'Touch' Tori Kaarage

This Japanese-style boneless fried chicken is tasty and succulent on the inside, crispy on the outside - making it much-loved by adults and kids alike. Here, we’ve given it some little Thai touches with a spicy sauce and fragrant kaffir lime leaves.

Serves 2 - 4



4 boneless chicken legs (thighs and drumsticks)

1½  tablespoons freshly grated ginger

3 cloves of garlic, peeled and grated

2 tablespoons soy sauce

1 tablespoon fish sauce

1 teaspoon sesame oil

2 tablespoons apple cider vinegar

2 teaspoons soft brown sugar

1.5 tablespoons kaffir lime leaves, sliced very thinly

2 cups of potato starch

2 cups of cooking oil


3 tablespoons Kewpie mayonnaise

1 teaspoon lime juice

1 teaspoon Thai chilli sauce

½ teaspoon kaffir lime leaves, sliced very thinly

1 dash shichimi togarashi (Japanese chilli and spice mix)


1 lemon wedge


    1. Marinade: First, make the marinade by mixing the ginger, garlic, soy sauce, fish sauce, sesame oil, vinegar and sugar. If you don't have a grater, you can also blend or pound the garlic and ginger together until you get a juicy paste.
    2. Next, cut the chicken into bite size pieces, about 2-inches long. Place it in a tupperware or ziploc bag, then pour the marinade over.
    3. Keep chilled in the fridge, marinating for a minimum of 2 hours,  shaking the box/bag once or twice in between.
  • Fry: Use a medium deep saucepan to fry your chicken. Heat the oil over medium heat.
  • While the oil is heating, set up your work area with the marinated chicken, the potato starch in a large dish next to it, and a paper towel-lined dish for the cooked chicken. Have your tongs or chopsticks on standby.
    1. Roll your first batch of chicken in the potato starch and dust off any excess.
    2. When the oil is very hot (shimmering but not smoking), add the chicken. Do not overcrowd the pot, ensure there is enough space around each piece for it to properly cook and crisp up.
    3. Cook the chicken for 3-4 minutes per side (prepare the next batch in the starch while the first is cooking). When the chicken is golden on both sides, transfer to the paper towel dish, and repeat with a second batch of chicken.
    4. Sauce: Mix all ingredients except the togarashi together, then sprinkle with togarashi before serving.
    5. Toss the kaffir lime leaves with the chicken while hot, then garnish with the lemon wedge and the sauce on the side.

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