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Japanese Chicken Karaage

  • Writer: Parma Virk
    Parma Virk
  • Apr 7
  • 2 min read


Makes: 4 portions

Prep Time: 30 mins

Cook time: 10 mins


Things you need:


Chicken

  • 4 Chicken thighs cut per video (boneless/skinless)

  • 4 Garlic cloves grated on microplane

  • Large knob ginger grated on microplane

  • 1 Tsp Sesame oil

  • 2 Tbsp Soy sauce

  • 1 Tbsp Sake

  • 1 Large egg

  • Salt & Pepper to taste


Karaage Coating

  • 60g All purpose flour

  • 60g Potato starch


Steps

  • Marinate the chicken in everything except the egg. Mix well and marinate for at least 30 mins preferably overnight. After its marinated crack in the egg and mix well until incorporated. Set aside

  • Combine the coating together and coat the chicken in the flour mixture. Press on and and shake off excess. Set aside on a tray.

  • Fill a saucepan with frying oil just below half way 200 ml or so. Fry your chicken twice. For the first fry we want to cook the chicken for 2-3 mins at 320F - 160C. Do this in batches of 6-8 pieces. Don't overcrowd the pan and stir after the first minute to move the chicken around. Take out and drain on a wire rack. Repeat with the rest of the chicken

  • Bring the temperature of the oil upto 356F - 180C for the second fry and fry the Karaage until golden brown. 3-5 mins should do it as we don't want to overcook the meat. Same as before do this in batches.

  • Once all cooked and drained add to a bowl and season with yuzu salt if you have it and serve with a wedge of lemon and some kewpie mayo mixed with yuzu paste or chilli or leave plain. A beer is essential!!



 


 
 
 

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