Karaage chicken is probably my daughter’s favourite type of fried chicken and the only thing she really eats at a sushi restaurant. So every sushi train or Japanese restaurant we took her to must have karaage chicken on the menu, which was most places. Another thing we needed to make sure they also had was steamed rice, because she doesn’t like the taste of sushi rice with the vinegar seasoning. She really enjoyed this recipe and I hope you do too.
Serves 4
Prep time 45 mins
Cook time 30 mins
1kg chicken thigh fillets, cut into 1/8th pieces
50ml light soy sauce
50ml cooking sake
15ml mirin
2cm knob of ginger, grated
1 tsp salt
Approx 1 cup cornstarch for coating
Oil for frying
Mix the chicken thigh fillets in the light soy sauce, cooking sake, mirin, ginger and salt and let it marinade for at least 30 minutes, preferably overnight.
Bring the oil to frying temperature (aim for 150-170C). Working in batches, coat the chicken pieces in the cornstarch, shake off the excess and fry for a few minutes until they start to turn golden brown. Remove and drain while you fry the other batches.
Re-fry the chicken pieces for a few more minutes until a deeper golden brown colour. Don’t skip this step because it really does make it so much crispier.
More Chicken Recipes
- Copycat Nando’s Lemon and Herb Marinade
- Mexican Chicken and Mushroom
- Cambodian Curry Noodles
- Creamy Chicken Pot Pie
- Cheerful Chicken Congee