Not to be confused with toriten, karaage is meat or fish that has been deep-fried in hot oil. Thinly coated with wheat flour and potato starch and fried twice, it’s served with a wedge of lemon.
Recipe by Abeyama Hideki, head chef at Jan Jan Kushikatsu.
*Featured in Crave’s Issue 86, August 2017
PREP & COOK TIME
45 minutes ; 10 minutes
600g chicken thigh meat, skin on
25g garlic, minced
15g ginger, minced
90ml soy sauce
1 medium egg
30g wheat flour
30g potato starch
1 parsley stalk (approximately 5 leaves)
2 lemon wedges
1. Prepare the chicken
- Portion the chicken thigh into 30g pieces and set aside.
2. Marinate the chicken
- In a pot, combine the garlic, ginger, soy sauce and sake, and bring to the boil. Cool to room temperature, then massage into the chicken and let it marinate for 30 minutes. Drain the marinade and crack the egg onto the chicken, rubbing it in. In a bowl, combine flour and potato starch and massage into the chicken.
3. Cook the chicken
- Fry the chicken twice. First, heat the oil to 175°C and deep-fry for one minute. Remove the chicken from the oil and rest for one minute. Heat the oil to 185°C and fry chicken for one minute until cooked through. Allow to rest.
4. Garnish and serve
- Plate, then garnish with finely chopped parsley leaves and serve with a lemon wedge and mayonnaise.