Recipes - Japanese

Chicken Karaage
R00639_Chicken-Karaage


Chicken Karaage is a popular Japanese fried chicken that is fried to perfection- juicy and crispy when it’s hot, yet still succulent when it’s cold (therefore it’s great in the bento box). Potato starch gives a better crunch, but if you can’t find it, corn starch will do. We recommend double frying the chicken for extra crispiness.
Cooking Time: < 15mins
Serves:2
Total time: 15mins - 30mins
Course: Entrée
Cook Method: Deep-Fry
Cuisine: Japanese









Ingredients:

450g boneless chicken thighs (cut into cubes)
4 tbsp Japanese cooking sake
2 tbsp soy sauce
7- 8 cm fresh ginger (peeled and pounded with a mortar and pestle to extract 1½ tbsp ginger juice)
1 tsp sesame oil
potato starch /corn starch
oil (for deep frying)




Steps:
  1. Use paper towels to pat dry the chicken and transfer to a bowl. Add in the sake, soy sauce, ginger juice, sesame oil and marinate for 1 hr or overnight.
  2. Transfer the chicken pieces out of the marinade on to a plate and coat them evenly with potato starch. Shake off the excess potato starch.
  3. Heat up a wok/pot of cooking oil. To test that the cooking oil is hot enough, insert a pair of wooden chopsticks into the oil and when you see bubbles appear around the chopstick, it’s hot and ready. When the cooking oil is hot enough for frying, drop the chicken into the oil and quickly deep fry them until they float. Transfer them out onto a plate and wait for a couple of minutes.
  4. Put the chicken back into the oil and deep-fry again until golden brown and crunchy. Dish out to a plate or bowl lined with paper towels to absorb the excess oil.
  5. Serve hot with a slice of lemon and some mayonnaise.

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Chicken Karaage

Chicken Karaage

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Chicken Karaage is a popular Japanese fried chicken that is fried to perfection- juicy and crispy when it’s hot, yet still succulent when it’s cold (therefore it’s great in the bento box). Potato starch gives a better crunch, but if you can’t find it, corn starch will do. We recommend double frying the chicken for extra crispiness.

Cooking Time: < 15mins
Serves: 2
Total time: 15mins - 30mins
Course: Entrée
Cook Method: Deep-Fry
Cuisine: Japanese
Ingredients

450g boneless chicken thighs (cut into cubes)
4 tbsp Japanese cooking sake
2 tbsp soy sauce
7- 8 cm fresh ginger (peeled and pounded with a mortar and pestle to extract 1½ tbsp ginger juice)
1 tsp sesame oil
potato starch /corn starch
oil (for deep frying)

Instructions
  1. Use paper towels to pat dry the chicken and transfer to a bowl. Add in the sake, soy sauce, ginger juice, sesame oil and marinate for 1 hr or overnight.
  2. Transfer the chicken pieces out of the marinade on to a plate and coat them evenly with potato starch. Shake off the excess potato starch.
  3. Heat up a wok/pot of cooking oil. To test that the cooking oil is hot enough, insert a pair of wooden chopsticks into the oil and when you see bubbles appear around the chopstick, it’s hot and ready. When the cooking oil is hot enough for frying, drop the chicken into the oil and quickly deep fry them until they float. Transfer them out onto a plate and wait for a couple of minutes.
  4. Put the chicken back into the oil and deep-fry again until golden brown and crunchy. Dish out to a plate or bowl lined with paper towels to absorb the excess oil.
  5. Serve hot with a slice of lemon and some mayonnaise.

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