Chicken Karaage
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 4hrs 40mins
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- Serves
- 4
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- Calories
- 517
This simple recipe is a great introduction to Japanese cooking. Delicious hot or cold, the chicken is marinated in traditional Japanese flavourings before being dredged in potato starch and fried until crispy. Best served with a big dollop of kewpie mayo for dipping.
recipe updated 8 Apr 2024
Ingredients
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- Ginger
- 10 g
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- Garlic clove
- 1
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- Chicken thigh fillet
- 4
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- White pepper
- ¾ teaspoon
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- Sake
- 2 tablespoons
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- Sesame oil
- 1 tablespoon
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- Rice vinegar
- 2 teaspoons
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- Ponzu sauce
- 3 tablespoons
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- Vegetable oil
- 200 ml
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- Potato starch
- 250 g
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- Salt
- 1 teaspoon
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- Kewpie mayo
- as needed
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- Tonkatsu sauce
- as needed
Tools
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Cooking Chef XL
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Medium bowl
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Plate
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Baking tray - large
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Serving bowl - small
Step preview
- Add the ingredients into a medium bowl and stir to combine
- Chill in the fridge - 4 hours
- Add the ingredients into a clean medium bowl
- Remove the marinated chicken from the fridge and drain
- Transfer the drained chicken into the medium bowl and coat in the potato starch
- Transfer the coated chicken to a plate
- Let rest - 5 minutes
- Line a baking tray with kitchen paper
- Add oil into the appliance bowl
- Heat – 1 minute, 180ºC, speed off
- Place the chicken back into the medium bowl
- Coat in the potato starch again and shake off the excess
- Add 3 pieces of chicken into the appliance bowl
- Fry until browned – 3 minutes, 180ºC, speed off
- Flip the chicken carefully
- Fry until browned – 3 minutes, 180ºC, speed off
- Transfer the chicken to the prepared baking tray
- Repeat the same with the remaining chicken
- Add the mayo and sauce into small serving bowls
- Serve