Crispy little morsels of flavour packed chicken. You definitely should try it.
Its crispy like KFC chicken but without the gut loads of extra fat and unknown ingredients, and a lot better flavour.
Plus its the best way to get a crispy chicken hit when your allergic to KFC.
Dead serious. I’m actually allergic to KFC chicken. Not the chips – so it’s not the oil they cook it in. Just something to do with the chicken.
Never found out what exactly because they wouldn’t give me any details when I enquired as to what ingredients they use. Concerning!
Needless to say I’ve stuck to Chicken Karaage ever since, lol.
I’ve tried Chicken Karaage at a bunch of different places along the Northern Beaches and they all seem a bit bland. Without having been to Japan myself I can’t confirm traditionally how strong the flavours should be but I make mine so you can recognise all the flavours without having to stop and think about it.
Like many of the recipes I cook this dish is quick and simple to prepare.
Karaage is a Japanese dish but its easier than cooking hamburgers if you ask me! Plus the flavours aren’t exotic so you could get away with serving this to people who are a little afraid of new foods.
Serves 2 with rice
Best prepared the night before to allow to marinate overnight
2 x skinless chicken breast. Roughly 250g each.
50g fresh minced ginger
2 x tbsp sake
1/2 x cup soy sauce
1 x cup potato flour (or corn flour if not available)
Oil for deep frying
Lemon wedges and fresh sliced shallots for serving
Dice the chicken breasts into bite size pieces, roughly the same sizes for easier cooking.
Put chicken breast into sealable container. Add the sake, soy sauce and ginger and mix well to coat.
I often use double or more soy sauce and sake to make sure the chicken is practically covered depending on the container.
Pop the lid on and leave overnight in the fridge to marinate! Or at least a couple of hours ahead of cooking if your strapped for time. It really does improve the flavour.
Prepare oil in wok or deep fryer ready for chicken. Test temperature of oil with a wooden skewer or chopstick.
When you put the skewer into the oil it’ll bubble, that’s how you know its hot enough!
Pour potato flour into a bowl for coating the chicken. I coat my chicken as I cook it instead of pouring it all into the flour at once. The liquid on the chicken with the flour can go gluggy and you don’t want that. Fresh and crisp!
Cook the chicken in batches and keep and eye on it. Each batch should take roughly 5mins to cook. Set each batch in a clean bowl with paper towel to absorb excess oil.
Serve with lemon wedges and fresh shallots. We usually have this with a bowl of rice for dinner as well.
I really have a thing for Japanese cuisine don’t I? Hopefully I’ll get to visit there one day and experience all it!
I love trying new things and recipes. Any dishes you think are a bit of a challenge I’d love to hear them! I love a good challenge too!
Peace out all!