Japanese Karaage Chicken

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This Karaage Chicken recipe features juicy, bite-sized pieces of chicken marinated in a flavorful blend of soy sauce, garlic, and ginger, then coated in a light, crispy batter. Fried to perfection, it offers a delightful crunch on the outside and tender, savory meat on the inside. Serve with a side of rice and a sprinkle of fresh herbs for an authentic taste of Japanese comfort food.As seen on Season 7

Recipe

Prep 15m · Cook 15m

Ingredients

• 300g Boneless chicken thigh (skin on)
• 3 tbsp Japanese soy sauce
• 1 tbsp Japanese Cooking Sake
• 1 Egg
• 5g Fresh ginger (grated)
• 2 cloves Garlic (crushed)
• ¼ cup Potato starch (to coat)
• Cooking oil (for frying)
• Kewpie Mayonnaise Wasabi Flavour
• Tonkatsu Sauce (optional)

Method

1. Cut chicken into bite-sized pieces, leaving a little skin/fat on for extra crispiness.
2. Add Japanese soy sauce, cooking Sake, egg, ginger and garlic in a bowl and mix well. Then, add the chicken, coat well and allow to marinate for 30 mins.
3. Drain any excess liquid from the chicken and coat with potato starch.
4. Heat cooking oil in a pan to 180°C. Fry 3-4 pieces at a time for 3-4 mins until they are golden brown, then remove and allow to drain on a wire rack or paper towel.
5. Serve hot with Kewpie Mayonnaise Wasabi Flavour. For a savoury dip, try Obento Tonkatsu Sauce.