Chicken Karaage is a popular Japanese dish that has won hearts far beyond its origins. This delicious, bite-sized fried chicken is known for its incredibly crispy exterior and juicy, tender interior, making it a beloved snack, appetizer or main course in Japan and across the globe.
The dish has its roots in Japanese home cooking but has since become a staple in many izakayas (Japanese pubs) and restaurants. The word “karaage” refers to a cooking technique where foods, usually chicken, are marinated, coated in flour, and then deep-fried. While it may seem similar to Western fried chicken, Chicken Karaage has distinct differences in preparation and flavour.
What sets Chicken Karaage apart is its marinade, which typically consists of soy sauce, sake, ginger, and garlic. This mixture infuses the chicken with a rich, umami flavour before it is coated and fried. The marination process is crucial, as it not only imparts depth to the taste but also helps to tenderise the meat.
Once marinated, the chicken is lightly coated in a mixture of flour and starch, usually potato or corn starch, which gives Karaage its signature crispiness. The starch creates a light, delicate crust that contrasts beautifully with the succulent chicken inside. The frying process is done at a relatively low temperature, allowing the chicken to cook through while the coating crisps to perfection.
Chicken Karaage is often served with a wedge of lemon and a side of Japanese mayonnaise, adding a tangy and creamy element to each bite. It’s also commonly enjoyed with a cold beer, making it a favourite among those who appreciate a good pub snack.
Whether as part of a bento box, served atop a salad, or enjoyed on its own, Chicken Karaage is a delightful dish that showcases the best of Japanese comfort food. Its perfect blend of texture and flavour makes it irresistible to anyone who tries it.
Chicken Karaage
Print Facebook Pinterest Twitter Add to CollectionServings: 4 People
Calories: 251kcal
Ingredients
For the chicken
- 650 g chicken thighs legs/skinless and boneless
- 15 g ginger fresh
- 50 ml soy sauce
- 25 ml sake
- 40 g potato starch
- vegetable oil for deep frying
For the Negi sauce
- ½ large leek finely chopped (white part only)
- 20 g chives fresh/finely chopped
- 2 tbsp sesame oil
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 15 g ginger grated
- ½ tbsp sugar
Instructions
- Using a garlic crusher or similar, squeeze the juice from the ginger into a mixing bowl. Bin the flesh part.15 g ginger
- Add the soy sauce and sake and stir well.50 ml soy sauce, 25 ml sake
- Add the chicken and marinade for as long as possible but at least 20 minutes.650 g chicken thighs
- In a separate mixing bowl, combine the chives, leek and ginger with the rice wine, soy sauce, sugar and the sesame oil and mix well. This is the Negi Sauce.½ large leek, 20 g chives, 2 tbsp soy sauce, 2 tbsp rice vinegar, 15 g ginger, ½ tbsp sugar, 2 tbsp sesame oil
- In a deep frying pan or deep fat fryer add the oil and heat to 170Cvegetable oil
- While the oil is heating up, pour most of the marinade into a mug.
- Add the potato starch (almond flour/coconut flour) to the chicken bowl and mix in well. All of the chicken should be coated with the thicker sauce.40 g potato starch
- When the oil is up to temperature, add the chicken pieces in batches and fry until they are golden brown. This should be about 4 -5 minutes.
- When cooked, remove for the oil and put to one side whilst you cook the rest of the chicken pieces.
- After all of the chicken is cooked, turn the temperature up to 190C and wait until it reaches temperature.
- Fry all of the chicken again for about 2 – 3 minutes until lovely and crisp.
- Again remove with a slotted spoon and place the twice cooked chicken on kitchen paper to fully drain.
- Serve hot with sauces and pickles especially radish pickle.
- Enjoy.
Nutrition
Calories: 251kcal | Carbohydrates: 14g | Protein: 21g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 1286mg | Potassium: 433mg | Fiber: 1g | Sugar: 3g | Vitamin A: 433IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 2mg