Serving your karaage chicken with Japanese mayo is a must. Photo / Babiche Martens

Karaage Chicken (Japanese Fried Chicken)

You'll be in fried chicken heaven once you get your paws on this recipe

I’ve recreated a popular street food favourite with this super-quick popcorn chicken, otherwise known as karaage chicken. It’s a must-try. The key is twice cooking the chicken to create the crisp outer coating. Velvety Japanese mayo, available from your local supermarket, is perfect to serve alongside this dish.

Serves 4

400g chicken thighs, cut in bite-sized pieces
1 garlic clove, crushed
1 Tbsp finely grated ginger
2 tsp soy sauce
1 tsp salt
1 tsp sesame oil
1 egg
¼ cup flour
¼ cup corn flour
Japanese mayo to serve
Lime wedges to squeeze
Coriander to sprinkle

1. Place the chicken pieces into a bowl with the garlic, ginger, soy, salt and sesame oil. Place into the fridge for at least 1 hour or overnight.

2. Add the egg to the mixture of chicken. Combine the flours in a separate bowl.

3. Heat 2cm of oil in a frying pan to a medium heat. Dip the eggy chicken pieces in the flour then add to the oil in batches, cooking for a few minutes. Once the chicken is all done turn the heat up a notch.

4. Cook the chicken a second time until the outside is crisp and golden.

5. Serve hot with mayo, lime wedges and a sprinkle of coriander.

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New Zealand Herald

New Zealand Herald

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