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.
| Preparation | Cooking | Servings |
| 10 min | 20 min | 3 |
With karaage chicken by your side, you’ll never want to eat takeaway chicken again.
Ingredients:
Marinade:
to fry:
to serve:
Way of preparation
Step 1
Cut 300g chicken into bite-size pieces: Leave a little skin/fat on for extra crispiness.
Step 2
Marinade the chicken: Add the 5g grated ginger, 2 cloves of crushed garlic, 3 tbsp soy sauce and 1 tbsp cooking sake to a bowl and mix until combined. Add the chicken, coat well, and allow to marinade for 30 minutes.
Step 3
Add the potato starch: Drain any excess liquid from the chicken and add 1/4 cup katakuriko potato starch. Mix until the pieces are fully coated.
Step 4
Fry the chicken: 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.
Tips
Karaage tastes just as good when it is cold so why not try in a bento or at a summer picnic.