Tenderly marinated pieces of chicken, lightly dusted with cornflour and double-fried until extremely crisp on the outside and juicy inside. The Japanese answer to fried chicken, found everywhere: from izakayas to lunchboxes.
Karaage
Karaage
Method
01
Marinate
Mix the soy sauce, sake, mirin, garlic, ginger and sesame oil. Mix in the pieces of chicken, cover and marinate in the fridge for at least 30 minutes, preferably 2 hours.
02
Dust
Let the chicken drain of excess marinade. Mix the cornflour with the flour and toss the pieces of chicken through it until lightly coated all over.
03
First fry
Heat plenty of sunflower oil to 160 °C. Deep-fry the chicken in batches for 3–4 minutes until light gold but not yet fully crisp. Drain and rest for 5 minutes.
04
Second fry
Raise the oil temperature to 190 °C. Deep-fry the chicken again for 1–2 minutes until deep golden brown and very crisp.
05
Drain
Drain on kitchen paper.
06
Serve
Serve immediately, with lemon wedges to squeeze over.
Tips & notes
The double frying (just like with Belgian frites) is the secret of the extreme crispness: first cook through at a lower temperature, then briefly at a high temperature for the crust. Cornflour gives a lighter, crisper crust than flour alone, so don't use just flour. Best served immediately and crisp; store leftovers chilled and reheat them in the oven or air fryer (not the microwave) to bring back the crispness.
Variations
- Add a pinch of shichimi togarashi (Japanese seven-spice blend) for extra heat.
- Serve with Kewpie mayonnaise mixed with a splash of sriracha as a dipping sauce.
Contains:
Gluten
Soya
Sesame
Sulphites
Serve with
| Calories | 412 kcal |
|---|---|
| Protein | 35 g |
| Carbohydrates | 21 g |
| Fat | 20 g |
| Fibre | 0 g |
Estimated values, calculated from standard nutritional values per ingredient.
