Chicken Karaage Recipe
Japanese-style fried chicken served over a bed of rice.
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Ingredients
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Chicken Marinade
Breading and Frying
To Serve
Method
Marinating Chicken
- 1
Prepare Chicken
Cut chicken thighs into bite-sized pieces and place them in a bowl.
- 2
- 3
Marinate
Pour the marinade over the chicken pieces, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
Preparing the Batter
- 4
Combine Dry Ingredients
In a large bowl, mix together all-purpose flour, cornstarch, and baking powder.
- 5
Frying the Chicken
- 6
Heat Oil
In a deep frying pan or pot, heat vegetable oil over medium-high heat until it reaches 170°C (340°F).
- 7
Coat Chicken
Remove marinated chicken from the refrigerator. Dip each piece into the batter, then carefully place into the hot oil.
- 8
Fry Chicken
Fry the chicken in batches, making sure not to overcrowd the pan. Cook for about 5-7 minutes or until golden brown and cooked through. Use a slotted spoon to transfer the chicken to a plate lined with paper towels to drain excess oil.
Serving
- 9
Prepare Rice
While the chicken is frying, cook your rice according to package instructions.
- 10
Plate the Dish
Serve the fried chicken over a bed of cooked rice, garnishing with sliced green onions and lemon wedges on the side.