With karaage chicken by your side, you’ll never want to eat takeaway
chicken again. Inspired by Chinese fried chicken recipes, karaage is a
delicious izakaya or bento box favourite, comprised of crunchy, deep
fried pieces of marinated chicken served with a liberal squeeze of lemon
juice or a side pot of kewpie mayonnaise. Perfect eaten hot or cold,
this simple recipe is quick to make and produces fantastic results.
Great for parties, new year’s, or any get together you may have.
Ingredients
300g boneless skin-on chicken thighs
marinade:
3 tbsp soy sauce
1 tbsp cooking sake
5g fresh ginger, grated
2 cloves garlic, crushed
to fry:
1/4 cup katakuriko potato starch, to coat
cooking oil, for frying
to serve:
japanese mayonnaise
lemon wedges
How To Prepare
Cut chicken into bite-size pieces, leaving a little skin/fat on for
extra crispiness.
Add the ginger, garlic, soy sauce and cooking sake to a bowl and mix
until combined. Add the chicken, coat well, and allow to marinade for 30
minutes.
Drain any excess liquid from the chicken and add your katakuriko
potato starch. Mix until the pieces are fully coated.
Heat some cooking oil in a pan to around 180°C and test the
temperature by dropping in some flour (if it sizzles on impact, the oil
is hot enough). Fry 3-4 pieces at a time for 3-4 minutes until they are
deep golden brown colour, then remove and allow to drain on a wire rack
or kitchen roll.
Serve hot or cold with some lemon wedges and a squeeze of Japanese
mayonnaise.
Tips and Information
If you want to make karaage without the fuss, try using a ready made
flour variety which includes all the marinade ingredients in one
pack.
Although chicken breast can be used for this recipe, thighs have
more flavour and are generally less dry. Chicken wings are also a great
option.
Karaage tastes just as good when it is cold so why not try in a
bento or at a summer picnic.
