Chicken Karaage is a beautifully flavoured fried chicken from Japan. The chicken is twice cooked for a crispy skin and moist chicken inside. Using a simple recipe with refined ingredients such as sake, soy sauce, ginger and leeks makes a better fried chicken.

Chicken Karaage

An amazing Japanese version of fried chicken.

4.61 from 79 votes

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Course: Main Dish, Side Dish

Cuisine: Japanese

Keyword: Chicken, Herbs, Sauce, Spice, Vegetables

Prep Time: 10

Cook Time: 20

Marinade: 20

Total Time: 50

Servings: 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.
Add the soy sauce and sake and stir well.
Add the chicken and marinade for as long as possible but at least 20 minutes.
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.
In a deep frying pan or deep fat fryer add the oil and heat to 170C
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.
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.

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