While we are quite partial to a good home-cooked fried chicken meal, there’s no denying that our absolute favourite way to enjoy fried chicken is the Japanese version, Karaage Chicken. A soy and ginger marinade works its magic on the chicken before it is tossed in cornflour to create a light and crispy batter that will have you coming back for seconds.
How long will it take?
What’s the serving size?
What do I need?
- 600 g chicken thighs
- 3 tbsp soy sauce
- 1 tbsp finely grated ginger
- ½ tsp sugar
- ¾ cup cornflour
- 2 litres vegetable oil
- Japanese mayonnaise, to serve
- Spring onions, finely diced to serve
- Lemon wedges, to serve
How do I make it?
- Combine soy sauce, ginger and sugar together in a large bowl. Cut chicken into 5 centimetre pieces and add to bowl. Cover and refrigerate for 30 minutes to marinate.
- Place cornflour on a plate. Add chicken pieces one at a time to the cornflour and toss to coat. Shake off excess cornflour and place chicken on a lined baking tray in a single layer. Continue until all chicken is coated. Flouring the chicken one piece at a time will stop too much marinade getting in the cornflour and prevent the chicken pieces from sticking together.
- Meanwhile, heat oil to 180°C in a wide saucepan (the oil is ready when a cube of bread turns golden brown in 20 seconds). Add the chicken to the oil in batches. Cook each batch for 4-5 minutes or until cooked through, turning half way through cooking. Remove from oil and place on a paper-towel lined plate.
- Serve the chicken with a lemon wedge, and a little Japanese mayonnaise scattered with spring onions.