Karaage Curry Recipe
Crispy fried chicken pieces served with savory curry sauce over steamed white rice, garnished with fresh greens.
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Ingredients
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Karaage (Japanese fried chicken)
Curry sauce
Rice and garnish
Method
Karaage (Japanese fried chicken)
- 1
Marinate the chicken
In a medium bowl, combine soy sauce, mirin, sake, grated ginger, grated garlic, kosher salt, and black pepper. Add the chicken pieces, toss to coat thoroughly, cover, and refrigerate for 20–30 minutes (up to 1 hour).
- 2
Prepare coating
Place potato starch and flour in a shallow bowl and whisk to combine. Lightly beat the egg in a small bowl.
- 3
Coat the chicken
Remove chicken from the marinade, letting excess drip off. Toss pieces briefly in the beaten egg, then dredge evenly in the potato starch/flour mixture, pressing lightly so the coating adheres. Set coated pieces on a wire rack for 5 minutes to let coating settle.
- 4
Heat oil
In a heavy-bottomed saucepan or deep skillet, pour enough vegetable oil to come about 1.5 inches up the sides (about 1.25–1.5 cups depending on pan). Heat over medium-high until oil reaches 340–350°F (170–175°C). If you don’t have a thermometer, test with one coated piece: it should sizzle steadily and turn golden in a few minutes without smoking.
- 5
Fry the chicken (first fry)
Working in batches (don’t overcrowd), gently lower chicken pieces into the oil and fry for 3–4 minutes until pale golden and cooked through but not deeply browned. Remove to a wire rack set over a sheet pan to drain.
- 6
Fry the chicken (second fry)
Increase heat so oil reaches 360–375°F (182–190°C). Return chicken in batches for a second fry, 1–2 minutes, until deep golden and crisp. Drain on a rack or paper towels briefly. Keep warm in a low oven (200°F/95°C) while finishing the curry and rice.
- 7
Finish and serve
Squeeze a lemon wedge over the karaage just before plating if desired. Arrange crispy karaage beside steamed rice and ladle curry sauce over or alongside. Garnish with mixed greens, scallions, and pickles as preferred.
Curry sauce
- 8
Sauté aromatics
Heat 1 tablespoon neutral oil and 1 tablespoon butter in a medium saucepan over medium heat. Add the diced onion and carrot and cook, stirring occasionally, until softened and beginning to brown, about 8–10 minutes. Add the minced garlic and grated ginger and cook 30–45 seconds until fragrant.
- 9
Build roux
Sprinkle 2 tablespoons flour over the softened vegetables and stir constantly for 1–2 minutes to cook the raw flour taste and form a light roux. The mixture will thicken briefly.
- 10
Add stock and simmer
Gradually pour in the chicken stock while whisking to smooth any lumps. Bring to a simmer and cook 6–8 minutes until carrots are tender and sauce has begun to thicken.
- 11
Season and finish
Reduce heat to low. Whisk in the Japanese curry powder or broken curry roux pieces until fully dissolved and the sauce is glossy. Stir in soy sauce, ketchup, Worcestershire sauce, and honey (or brown sugar). Simmer gently 4–6 minutes, tasting and adjusting salt and pepper to preference. If sauce becomes too thick, thin with up to 1/4 cup additional stock or water. Keep warm until ready to serve.
Rice and garnish
- 12
Cook the rice
Rinse the short-grain rice under cold water until the rinse water runs mostly clear. Combine rinsed rice and 1 3/4 cups water in a rice cooker or medium pot. If using a pot: bring to a boil, reduce to low, cover tightly and simmer 14–16 minutes. Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork.
- 13
Prepare garnishes
While rice and curry finish, arrange mixed greens or shredded cabbage in a small mound on each plate. Thinly slice scallions and set out pickled ginger or fukujinzuke for optional tangy garnish.
- 14
Plate the dish
Place a serving of rice on each plate, add 3–4 pieces of karaage alongside or on top, and ladle 1/2–3/4 cup of curry sauce over the rice and/or chicken. Garnish with salad greens, scallions, pickles, and a lemon wedge. Serve immediately so the chicken remains crispy.