Chicken karaage recipe

Main Courses 25min Easy

Ingredients

Ingredients (serves 2):

4 boneless chicken thighs
60 g of flour tempura (NISNAFAR)
1 egg
Vegetable frying oil
Ponzu sauce with spring onion (NISIHF1)

What is karaage?

The karaage is a Japanese frying technique mainly used for chicken, but it also works with fish, prawns, meat or vegetables. In Japan, it is often found at street-food stalls and konbini (convenience stores). Enjoyed as a snack or appetiser with a squeeze of lemon or a sauce, it can also be served as a main course with rice or soup miso.

Ingredients (serves 2):

4 boneless chicken thighs
60 g of flour for tempura (NISNAFAR)
1 egg
Vegetable oil for deep-frying
Ponzu sauce with spring onion (NISIHF1)

To save time, ready-to-use karaage mix replaces the flour and seasoning. For a thicker coating, dip the pieces in Japanese panko breadcrumbs after the egg.

Preparation:

1- Preheat the oil to 175°C

2- Cut the chicken thighs into pieces about 1.5 to 2 cm across

3- In a bowl, coat each piece with flour and add one whole egg

4- Stir regularly to coat the pieces thoroughly

5- Fry for 7 to 10 minutes, depending on the thickness of the pieces

6- Drain on kitchen paper and serve hot

7- Serve with ponzu sauce (NISIHF1) or another ponzu sauce from our range, varying your choice with the seasons

Watch the karaage recipe video:

What should you eat with karaage?

This delicious Japanese fried chicken can be served in many ways to make a balanced, flavourful meal.

Traditionally, it is enjoyed with a bowl of plain white rice, which balances the chicken’s crisp, savoury flavour. Miso soup is another perfect accompaniment, adding a light, comforting touch to the meal.

Vegetables play an important part in balancing the flavours. A salad of finely shredded white cabbage with sesame sauce or ponzu dressing adds freshness and lightness. Tsukemono, Japanese pickles such as pickled daikon or salted cucumber, bring a tangy contrast to the richness of the karaage.

Finally, a light sake or umeshu, a sweet, fragrant plum liqueur, will make the meal even more enjoyable.

Whether served as a main course or alongside a larger Japanese meal, karaage lends itself to plenty of delicious combinations.

What sauce goes with chicken karaage?

For sauces and seasonings, we recommend serving your karaage with ponzu sauce. Its subtle acidity brings out the flavour of the chicken. Another option is shichimi, a Japanese spice blend that will add a gentle kick to your dish.

Other Japanese fried dishes to try: our prawn tempura recipe, tonkatsu recipe and Nagoya chicken wings recipe.