Karaage (Japanese fried chicken)
Succulent marinated chicken is coated with a light batter and deep-fried for irresistibly crisp karaage. Serve with kewpie mayo.
This recipe is based on the Fried Chicken Karaage served at RAMEN DAYO in Glasgow. It has been adapted to make it easier to cook in a domestic kitchen.
Ingredients
For the marinade
- 400g/14oz skinless and boneless chicken thighs, cut into bite-size pieces
- 2.5cm/1in piece fresh root ginger, peeled and finely grated
- 2 garlic cloves, crushed
- 3 tbsp light soy sauce
- 3 tbsp cooking sake (rice wine)
For the coating
- 50²µ/1¾´Ç³ú cornflour
- 50²µ/1¾´Ç³ú potato starch
- 50²µ/1¾´Ç³ú plain flour
- 1 tbsp chicken stock powder
- ¼ tsp shichimi togarashi, or ⅛ tsp mild red chilli powder
- 2 tsp sea salt 
- generous pinch ground black pepper
- vegetable oil, for deep frying
To serve
- 1 lemon, cut into wedges
- kewpie mayonnaise
Method
Place the chicken in a large bowl and add the ginger, garlic, soy sauce and cooking sake. Mix together, cover and transfer to the fridge to marinate for at least 30 minutes, or overnight.
To make the coating, mix together the cornflour, potato starch and plain flour to combine. Add the chicken powder, togarashi or red chilli powder, sea salt and black pepper. Stir to combine.
Drain any excess liquid from the chicken. In batches, dip the chicken into the coating, tossing and mixing to coat fully and evenly. Set aside on a plate and repeat until all the chicken is coated.
Heat the vegetable oil in a deep-fat fryer to 180C, or fill a deep saucepan two-thirds full with oil and heat until a little flour sizzles on impact when dropped into the oil. CAUTION: Hot oil can be dangerous. Do not leave unattended.
Fry the chicken in small batches for 3–4 minutes until they are a deep golden-brown colour. Carefully remove using a slotted spoon and allow to drain on a wire rack or plate lined with kitchen paper. Repeat until all the chicken is cooked through.
Serve hot or cold with some lemon wedges and a squeeze of kewpie mayonnaise.
