Appetizer

Chicken Karaage Recipe

Rating 5.0
| 0
ingredients
18
steps
8
time
40m
Chicken karaage is a delicious Japanese version of crispy fried chicken. Juicy chicken is marinated and coated in a curry-flavored coating then double-fried for an ultra-crispy exterior.
time
40m
ingredients
18
yield
2 servings
Servings:
2
For the Chicken Karaage
300 g
chicken thighs, trimmed and cut into bite-sized pieces
1 tblsp
mayonnaise (see notes)
2 tblsp
sake
1 1/2 tblsp
curry powder, divided (see notes)
2 tsp
soy sauce
1 tsp
sugar
1/4 tsp
salt
1 tsp
grated garlic or garlic paste
1/4 cup(s)
potato or corn starch
1 1/2 - 2 cup(s)
canola oil, for frying
1
batch of garlic mayonnaise dipping sauce, see below
2-3
curly lettuce leaves, as garnish
4
lemon slices, as garnish
crushed garlic pepper, as garnish
For the Garlic Mayonnaise Dipping Sauce
2 tblsp
mayonnaise
1/2 tsp
grated garlic or garlic paste
1 tsp
fresh lemon juice
1
pinch of salt
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Step 1

In a medium bowl, whisk together the mayonnaise, sake, 1 tablespoon of curry powder, soy sauce, sugar, salt and garlic.

Step 2

Add the sliced chicken thighs and mix thoroughly. Transfer the bowl into the refrigerator for 30 minutes.

Step 3

While the chicken marinates, make the garlic mayonnaise dipping sauce. In a small bowl, mix together the mayonnaise, garlic, lemon juice and salt. Set aside. 

Step 4

Make the dredge. In a separate mixing bowl, whisk together the cornstarch and the remaining ½ tablespoon of curry powder. 

Step 5

Remove the marinated chicken from the refrigerator. If there is any excess liquid, lightly pat dry each piece of chicken with a paper towel. 

Step 6

Place a few pieces of chicken in the dredge mixture and coat them evenly. Scrunch each piece of chicken into a round shape. Remove the chicken from the dredge and place it on a plate. Repeat with the remaining pieces of chicken. 

Step 7

Heat the oil to 356°F in a medium-sized pot or a deep frying pan. Prepare a baking tray lined with paper towels. Add some chicken into the hot oil, making sure there is space in between each piece of chicken. Fry the chicken for 1 minute, undisturbed. After 1 minute, remove them from the oil and place them on the prepared baking tray. Repeat steps for the remaining chicken. Once all of the chicken has been fried, fry the all chicken pieces for a second time for 1 minute. 

Step 8

Plate the chicken karaage. Place lettuce leaves on a plate and top with the fried chicken. Garnish with lemon slices and sprinkle pepper on the chicken. Serve the chicken karaage paired with the garlic mayonnaise dipping sauce. Enjoy!


Notes:

  • If you are able to find Japanese Kewpie mayonnaise, it is preferred in this recipe.
  • If you are able to find S&B curry powder, it is preferred in this recipe. 

Nutrition Per Serving
View All
CALORIES
592
FAT
42.3 g
PROTEIN
26.1 g
CARBS
21.6 g
Chef Kumi
Born and raised in Japan, Chef Kumi became interested in cooking at a young age while helping her mother in the kitchen. Since graduating from college in the U.S. and culinary school in Switzerland, Chef Kumi’s craving for a deeper understanding of local food cultures led her to spend the past 20 years living and working in several countries in Asia. She has taught at various culinary schools and is passionate about sharing her experience and wealth of knowledge with others.

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