Karaage Fried Chicken
Photography 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:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.