Karaage chicken is a beloved Japanese fried chicken dish that's crispy on the outside, tender on the inside, and absolutely irresistible. This recipe brings that authentic flavour home with simple ingredients and straightforward steps.
What You'll Need
For the chicken:
- 2 chicken breasts
- 1 cup soy sauce
- 1 piece fresh ginger
- Potato flour
- Oil for shallow frying
- Chicken salt or sriracha and soy salt to finish
For the slaw:
- Finely sliced cabbage
- Shaved carrot
- Sliced purple onion
- Kewpie mayo
To serve:
Bao buns (homemade or frozen from your local supermarket).
How to Make It
Start by cutting your chicken breasts into bite-sized pieces and place them in an airtight container. Pour the soy sauce over the chicken and add your sliced ginger. This is where patience pays off—marinate for at least one or two days in the fridge. Give it an occasional stir so the ginger and soy flavours really penetrate the meat.
When you're ready to cook, pour some potato flour into a bowl and generously coat each piece of chicken. Heat your oil and shallow fry the chicken until it turns a beautiful golden brown. As soon as it comes out of the pan, sprinkle with your choice of chicken salt for a classic finish, or go for sriracha and soy salt if you want a bit of heat.
Toss together your slaw ingredients with the kewpie mayo, then serve your karaage chicken in warm bao buns alongside the slaw. If buns aren't your thing, pile the chicken on top of the slaw and garnish with coriander instead.
Pro tip: This recipe works beautifully with tofu as well, making it a great option for vegetarian guests.