Karaage Fried Chicken
Photography by Manja Wachsmuth.
Tender morsels of marinated chicken covered in a crispy coating of potato flour makes for a moreish dish. I like to serve a small dish of Kewpie mayonnaise alongside, as well as the dipping sauce.
Serves: 4–6
INGREDIENTS
500 grams boneless chicken thighs, skin off
2 tablespoons soy sauce
2 tablespoons mirin
2 tablespoons sake
2 teaspoons sesame oil
1 tablespoon grated fresh ginger
2 cloves garlic, crushed
To cook
vegetable oil
½ cup potato flour or cornflour
METHOD
Trim the chicken of excess fat and cut into 4 cm pieces.
Place all the remaining ingredients in a bowl and add the chicken, tossing well to combine. Cover and refrigerate for 2 hours.
To cook: Heat 3 cm of oil in a deep medium saucepan to 170˚C or until a cube of bread dropped into the oil turns golden in 30 seconds.
Tip the chicken into a sieve to drain off the marinade. Put the potato flour into a bowl and add the chicken, tossing so it is all well coated.
Shake off the excess flour and cook the chicken in batches, for about 4 minutes, turning occasionally until golden and crisp and cooked through. Don’t overcrowd the pan. Drain on kitchen towels and keep warm in a low oven.
To serve: Place the chicken on plates and serve with the dipping sauce, Kewpie mayonnaise and lemon wedges.
Cook’s tip: If you want to add a spicy note, serve a small bowl of nanami togarashi for dipping the fried chicken.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.