Chicken Karaage – Japanese Fried Chicken
If you’re looking for a tasty weekend recipe then you need to tuck into this Japanese fried chicken also known as chicken karaage.
Servings: 4 servings
Calories: 324kcal
Ingredients
For the Chicken
- 350g chicken thighs skinless and boneless
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoon garlic purée
- 2 teaspoon ginger purée
- 1 teaspoon caster sugar
- 2 tablespoon light soy sauce
- 2 tablespoon rice wine vinegar
- 75g potato starch
- Vegetable oil for cooking enough to cover chicken
For the Sauce
- 70g mayonnaise
- 15g sriracha sauce
Instructions
- Cut the chicken into small pieces and add them to a bowl. To the bowl with the chicken, add the salt, black pepper, garlic purée, ginger purée, sugar, soy sauce and rice wine vinegar. Mix well so the chicken is coated with the ingredients. Cover and refrigerate. You can also place the chicken into a zip lock bag then refrigerate. Refrigerate the chicken for around 2 hours.
- Remove the chicken from the fridge then pour in the potato starch and mix well. Once all the chicken is coated, set aside for 10 minutes. Add the oil to a heavy duty pan and heat on a medium to high heat until slightly sizzling.
- Add as many pieces of chicken to the pan as you can ensuring there is space between each piece. Cook until the chicken is golden in colour and has cooked through which should take around 7 minutes per batch. While cooking, occasionally turn the chicken to evenly cook. Once cooked, place the chicken on a plate lined with kitchen towel to absorb any excess oil. Repeat the process until all the chicken is cooked then set aside while you make the sauce.
- Combine the mayonnaise with the sriracha and mix well. Now it’s time to enjoy!