Recipe Japanese fried chicken Kaarage

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Portion

2 portions

Preparation time

35 minutes

Cooking time

5-10 minutes

Discover our recipe for karaage, a delicious specialty of Japanese cuisine. It's a crispy, golden chicken fritter, marinated in a mixture of herbs and coated in potato starch or flour before being deep-fried until irresistibly crispy on the outside and tender on the inside. Served with a dip sauce and garnished with sesame seeds or spring onions, our karaage will transport you straight to the heart of Japanese gastronomy.

Image of Recipe Japanese fried chicken Kaarage

Ingredients

2 chicken thighs or breasts, cut into pieces
2 tablespoons mirin
2 tablespoons sake
2 tablespoons soy sauce
2 garlic cloves, minced
1 tablespoon grated ginger
4 tablespoons potato starch
Salt and pepper to taste
Vegetable oil for frying

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Instructions

In a large bowl, combine the mirin, sake, soy sauce, minced garlic and grated ginger.
Add the chicken pieces to the bowl and coat well with the sauce. Leave to marinate in the fridge for at least 30 minutes, or ideally for a few hours to allow the flavours to develop.
Lightly drain the chicken pieces.
Place the potato starch in another bowl. Generously roll each piece of chicken in the potato starch, making sure it's well coated.
Heat your deep fryer over medium heat (or vegetable oil in a saucepan). When the oil is sufficiently hot (around 170-180°C), gently dip the chicken pieces into it, working in small batches to prevent the pieces from sticking together.
Fry the chicken pieces for approximately 5 to 7 minutes. Remove from oil with a skimmer and drain on paper towels.
While the chicken pieces are still hot, season them lightly with salt and pepper. We recommend sprinkling chopped spring onions on top and serving with a good mayonnaise and lemon wedges.

Recipe notes

For the dipping sauce you can use the reserved marinade, brought to the boil for a few minutes to make it safe to eat.

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