Easy Chicken Karaage, Japanese Restaurant-Style
Nearly every country has its version of fried chicken. Taiwan is known for its XXL chicken chops, Thailand has the Hat Yai fried chicken, and the Philippines takes pride in Chickenjoy. Puerto Rico joins with chicharron de pollo. And who doesn't know about America's buffalo wings? But don't forget Japan, the land of deep-fried, golden chicken karaage.
Many overlook these chicken cutlets, especially when served beside sushi, ramen, and tempura. What's so special about these bites anyway? Maybe if you study how to make chicken karaage, you'll learn to appreciate the dish more. Try this recipe inspired by versions from Japanese restaurants and see for yourself!
Preparation time
35Min.
Feeds
4People
Easy
Average
Ingredients
- 1/3 kg chicken breast fillets, cut into 3-inch pieces
- 3 tbsp sake or rice wine
- 1 tbsp Knorr Liquid Seasoning
- 2 tsp minced garlic
- 2 tsp minced ginger
- 1/2 cup all-purpose flour
- 1/2 cup cassava starch or cornstarch
- oil, for frying
- lemon wedges, for garnish
- For the mayo dip:
- 1/2 cup Lady’s Choice Real Mayonnaise
- 1 tbsp Knorr Liquid Seasoning
- pinch of cayenne pepper (optional)
- For the gravy:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup chicken stock
- 1 tbsp Knorr Liquid Seasoning
- pinch of ground pepper
Cooking Method
Unlike other fried chicken varieties, this Japanese treat cooks in a few minutes. And because the recipe calls for leaner breast fillets, it's healthier than most options. Even kids will enjoy this as baon! Once the family tries it, they'll beg you to make restaurant-style chicken karaage more often. No need to order takeout anymore!
