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Japanese Chicken. Chicken Karaage my way with Japanese Fried Rice and Katsu Sauce. I am sure you will also love it as much as we did.
What is Karaage Chicken made of?
Chicken Karaage, it’s essentially bite-size pieces of chicken thigh dusted with flour and deep-fried in hot oil. With tender and juicy marinated chicken coated in a crispy shell, Karaage is a staple in Japanese home-cooked meals
Karaage Japanese Fried Chicken
On my recent trip to Cape Town, I had Japanese Chicken and enjoyed it so much that I had to emulate it. I served it with Japanese Fried Rice and Katsu Sauce normally served with Katsu Chicken (another version of Japanese Breaded chicken).
- Prep Time: 20 minutes
- Marinate Time: 3 hours
- Cook Time: 45 minutes
- Total Time: 4 hours 5 minutes
- Yield: 4 servings 1x
- Cuisine: Japanese
Ingredients
- 2 lbs chicken thighs, boneless
- 6 tbsp soy sauce
- 4 tbsp sake
- 2 tbsp mirin (optional)
- 1 tbsp grated ginger
- 1 tbsp grated garlic (optional)
- 2 tsp kewpie mayonnaise (optional)
- 2 eggs, lightly beaten
- 1 cup potato starch or cornstarch
- vegetable oil for frying
Instructions
- Cut chicken into bite-sized pieces.
- Put chicken, soy sauce, sake, mirin, ginger, garlic, and mayo in a Ziploc bag and mix well; marinate for 2-3 hours or overnight.
- Transfer marinated chicken to a large bowl. Beat eggs and pour over chicken. Coat in potato starch.
- Heat oil in a large pan and fry chicken in batches until light golden color. Drain on paper towels. Skim the oil. Let oil reheat.
- Refry chicken until browned and cooked through. Drain on paper towels and serve.
Notes
Katsu sauce
Ingredients
• 1/3 cup ketchup
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Oyster sauce
• 1 tablespoon soy sauce
• 1 tablespoon mirin
• 1 tablespoon sugar
Method:
Mix all the ingredients together in a small bowl.
Set aside for 30 minutes before serving.
Japanese Fried Rice
• 1 cup cooked jasmine rice
• 2 tbsp kewpie Japanese mayonnaise
• 2 eggs
• 200gr bacon, chopped
• 1 tablespoon butter
• 5 garlic cloves, chopped
• 2 spring onions, chopped
Method:
Add the mayo to the cooked rice and mix. Fry bacon until crisp in butter.
Add chopped garlic. Add rice. Mix through. Push to one side.
Add egg allow to set then scramble. Mix into rice.
Add 1- 2 tbsp light soy sauce. Mix again.
Add chopped spring onion.
Prepared, tried, and tested by Melanie from The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SA Tasty Recipes – Saffas Daily Recipes
Note: These recipes were taken from the Internet from various sources and adapted to my liking, as they were all not the same.
Nutrition
- Serving Size: 1
- Calories: 392
- Sugar: 4.7 g
- Sodium: 817 mg
- Fat: 10.7 g
- Carbohydrates: 48.6 g
- Fiber: 0.1 g
- Protein: 19.9 g
- Cholesterol: 164 mg
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This sounds very good! Thanks for sharing this post with me–and with my readers–at the Will Blog for Comments #33 linkup. Hope to see you next week, too.
Thank you for popping in on this post Jennifer. Yes I will be back next week and thanks for having me share with your readers.