Chicken Karaage
1 serving
20 minutes
Karaage chicken is one of the most beloved dishes of Japanese cuisine, emerging in the post-war recovery era. This recipe incorporates the traditions of tempura and Chinese fried meat. Juicy chicken thigh pieces are marinated in an umami drink made from sake, soy sauce, and aromatic spices, then coated in a mixture of flour and starch to create a tender, crispy crust. Karaage is served with lemon and a spicy sauce that complements the flavor profile with notes of ginger, garlic, and oyster sauce. This dish is a true delight for lovers of juicy meat with a crunchy crust, perfect for cozy family dinners as well as friendly gatherings. Karaage chicken is more than just a snack; it is a gastronomic symbol of comfort and warmth in Japanese cuisine.
1
For the marinade, mix sake, mirin, soy sauce, and a little sugar syrup (5 ml) with a whisk. Add minced garlic clove, a piece of chili, ground black pepper, chopped ginger (5 g), and some green onion. Stir and add a little salt.
- Sake: 3 ml
- Mirin: 2 ml
- Soy sauce: 50 ml
- Sugar syrup: 10 ml
- Garlic: 2 cloves
- Chili pepper: 1 piece
- Ground black pepper: to taste
- Ginger: 7 g
- Spring onion: 3 stems
- Salt: to taste
2
Cut the chicken thighs into pieces of 5–7 cm, pour the resulting marinade over them, mix, cover, and refrigerate for 5–6 hours, or preferably overnight.
- Chicken thighs: 250 g
3
Remove the chicken from the marinade and pat it dry with a folded paper towel.
- Chicken thighs: 250 g
4
Coat the chicken pieces in a mixture of flour and starch, ensuring there are no bare spots, and shake off the excess.
- Salt: to taste
5
Heat the frying oil and fry the chicken pieces until golden brown.
- Chicken thighs: 250 g
6
Combine Japanese mayonnaise, chicken broth, sugar syrup, oyster sauce, and softened butter in a blender bowl. Add the remaining garlic clove, ginger, chili pepper, cilantro, salt, and black pepper. Blend until smooth.
- Japanese mayonnaise (Kewpie-style): 20 g
- Chicken broth: 5 ml
- Sugar syrup: 10 ml
- Oyster sauce: 2 ml
- Butter: 10 g
- Garlic: 2 cloves
- Ginger: 7 g
- Chili pepper: 1 piece
- Cilantro: 2 g
- Salt: to taste
- Ground black pepper: to taste
7
Serve the karaage chicken with the prepared sauce, a slice of lemon, and chopped green onions.
- Lemon: to taste
- Spring onion: 3 stems
