Karaage chicken

I ate Karaage chicken for the first time in a Thai Japanese restaurant in Kalgoorlie. I fell in love with the dish right way as it is crispy and delicious.

After a few attempts to cook the dish using different kinds of recipes and modifications, I finally found the perfect one for me. Hopefully you will like it, too.

  • 1 chicken breast fillet (The portion is enough for 1-2 persons)
  • ginger
  • 1 clove of garlic
  • salt
  • pepper
  • potato flour
  • dark soy sauce
  • 1 lemon
  • 1 carrot, Roma tomatoes, and spinach for garnish
  • Japanese mayonnaise
  • Cooking oil
How to cook it:
  1. Cut the chicken into 3 x 1.5 cm cubes.
  2. Grate the ginger. Peel and finely slice the garlic.
  3. Marinate the chicken in the grated ginger, garlic, squeezed lemon, soy sauce, salt and pepper for about 20-30 minutes.
  4. Heat the oil in the frying pan. Make sure that the oil is enough for deep frying.
  5. Coat the chicken in the potato flour right before frying it.
  6. Fry the chicken in batches.
For garnish:
  1. Finely slice the carrot using a julienne peeler.
  2. Half the tomatoes.
  3. Finely slice the spinach.
  4. Slice the lemon.
  5. Serve with Japanese mayonnaise.
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