Karaage
Karaage, from above
Non vegJapan

Karaage

Ginger and soy marinated chicken, fried shatteringly crisp. Japan's favourite bento bite.

40 minTime
39 gProtein each
mildSpice
0.5hPlan ahead. Soak for 0.5 hours first; the 40 minutes come after.
Fried the Chinese way2 chapters · 1 min read

Make it your way

Grandma's waySoy and ginger chicken, starch coated and double fried.
The original
527kcalsame
39 gproteinsame
1 gfibresame
40minutessame

Karaage, home style.

Per serving, worked out from the ingredient table.

Ingredients

3 servings
Chicken, boneless500 g boneless thigh, bite sized
Soy sauce2 tbsp
Ginger1½ tbsp, grated
Garlic3 cloves, grated
Sugar1 tsp
Cornflour (cornstarch)⅓ cup (potato starch is traditional)
Maida (all-purpose flour, plain flour)2 tbsp
Cooking oil (vegetable oil)for frying (about 4 tbsp absorbed)
Lemonlemon wedges
Mayonnaiseto serve

Method

4 steps
  1. 1Marinate the chicken with soy, ginger, garlic and sugar for at least 30 minutes.
  2. 2Toss with cornflour and flour until coated and slightly lumpy.
  3. 3Fry at about 165°C for 3 minutes, rest 4 minutes, then fry at 180°C for 1 minute.
  4. 4Check that no pink remains, drain on a rack and serve with lemon and mayo.
Serve it like this

Pile into a paper lined bowl with lemon wedges and a spoon of mayo, or pack into a bento with rice and pickles.

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Make it a meal

What goes with Karaage: a bread or rice, a side, something to drink and something sweet.

On the side Japanese cucumber salad15 min
On the side Kinpira gobo25 min
A little snack Onigiri40 min
To drink Matcha latte5 min
To drink Masala chai10 min
Something sweet Fruit sando20 min
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