Chicken Karaage

Chicken Karaage

Also known as Japanese fried chicken, this staple dish is tender juicy chicken that’s fried to golden perfection.
 
Total Time: 45 minutes
Prep: –
Cook: –
Ingredients Serves 4
Chicken Karaage
Chicken thigh fillets, cut into (±3cm) pieces
500g
Soy sauce
1 tbsp
Sushi seasoning
1 tbsp
Finely grated fresh ginger
1 tbsp
Corn flour
1 cup
Plain flour
2 tbsp
Vegetable oil
For deep frying
Method
Chicken Karaage

Step 01

Combine soy sauce, sushi seasoning and ginger in a dish. Add the chicken and toss to coat. Cover with plastic wrap and place in the fridge for an hour to marinate.
Step 02
Drain the chicken from the marinade and pat dry.
Step 03
Add oil to a large saucepan to reach a depth of 5cm. Heat to 170°C over medium-high heat.
Step 04
Place combined flour on a plate. Add one-third of the chicken and toss to coat. Shake off any excess.
Step 05
Fry the chicken, turning halfway through cooking for 4-5 minutes or until cooked through.
Step 06
Use tongs to transfer to a plate lined with paper towel.
Step 07
Repeat in 2 more batches with the remaining chicken and flour mixture, reheating the oil between batches.
Step 08
Transfer to a serving platter.

Fun fact: ‘Karaage’ (means Tang-fried) is a reference to Chinese Tang dynasty, where the method of preparing chicken was probably inspired by the Chinese.