Recipe Japanese fried chicken Kaarage
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.
- Prep Time
- 35 minutes
- Cooking Time
- 5-10 minutes
- Servings
- 2 portions
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
Directions
- 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.
