Karaage ( Japanese fried chicken )

I've been mooning about fried chicken for a while now .

You'll ask , how come you you haven't made it yet ? Nobody's stopping you ?!

The same way  most people are hesitant to deep-fry - copious amount of oil .

Of course , you can just shallow fry it then baked it in the oven ....

Trust me , it wouldn't taste the same .

The craving stops here .

 I used about 800 ml of oil in making these tasty morsels .

Too much oil , right ?!

Boy , it was really worth it !

Yeah , I did enjoy it , so much , that I've been thinking of making deep-fried Vietnamese chicken wings -___-''

Waste not , want not - such a shame not to use the oil again , right ?! 

I tried the recipe of one of my favorite Malaysian  food blogger Sonia of Nasi Lemak Lover and also lurked @ No Recipessite to get some much needed pointers .

As you can see , some of my fried chicken are not really fluffy , I've shaken off too much coating before frying it  tsk tsk ! 

Using potato starch in this makes sense , since the fried chicken wasn't greasy after it gets cold . Note that potato starch is different from potato flour , okay ? Just Google what's the difference .

A generous drizzle of lemon or in my case , lime is a must for this !

Guess who've eaten all of it ?

Can you hear the crunch ? Buuurp ! 

Recipe adapted from Nasi Lemak Lover and No Recipes

450 grams chicken thigh , deboned , with skin on and cut into bite size pieces
1 tablespoon soy sauce
2 tablespoons mirin ( Japanese sweet rice wine )
1/2 teaspoon coarse salt
generous 2 teaspoons grated ginger
generous 2 teaspoons grated garlic

1/3 cup potato starch
1/2 tsp freshly ground black pepper

Lemon or lime for serving
steamed rice if desired 

* In a medium mixing bowl , combine the chicken , soy sauce , mirin , salt , ginger and garlic . Mix well to combine and chill in the fridge for at least 30 minutes . I've added  1/2 teaspoon of chili flakes but not enough of it so it was not spicy at all , need more I think or maybe cayenne or chili sauce is much more better .

* In a small bowl , combine the starch and ground pepper and mix .

* In a saucepan , pour oil , the oil is ready if you dip the bamboo chopstick vertically and it sizzles vigorously . Or use a deep-fat frying thermometer , if available .

* Dip a handful of chicken pieces into the starch mixture until each piece is covered well . Drop into the hot oil and when the chicken pieces floats on top , it is done . Repeat  with the rest .

* Once all the chicken is done , heat the oil again , add the chicken pieces in small batches and fry until golden brown . Transfer into the paper towel and continue with with the rest . Serve immediately .


  1. Hi Anne,

    I feel the same too when come to deep frying at home... Oily and yucky cleaning... Who cares??? As long as your karaage is burpalicious :D


  2. yum yum, my favourite ! can't stop after eating it, Thanks for mentioned my dear..

  3. Anne,
    This is so tempting!!
    Love the juicy inside and the crispy outside.
    Must cook some soon.

    Thanks for bread browning tips dear :)

  4. Wow what lovely fried chicken! Few weeks back it was Korean fried chicken all over the blog space and now you have introduced Japanese version to me Anne! Like you I am scared of trying fried chicken at home. Too much oil and once I learn I know there would be no stopping me! Let's see how long I can resist! :-)


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