Chicken Karaage

Also known as Japanese fried chicken, this staple dish is tender juicy chicken that’s fried to golden perfection.

Chicken Karaage

Also known as Japanese fried chicken, this staple dish is tender juicy chicken that’s fried to golden perfection.

Serves 4

Total Time 45 mins

Ingredients

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

Cooking Method

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.