Curry Chicken Karaage Rice is a deep-fried crispy fried chicken served on a bed of hot rice topped with curry sauce. There are different ways to season the chicken, but it is always coated with potato or corn starch or flavour before it is deep-fried until it is golden brown in colour.
History of Curry Chicken Karaage Rice
Karaage is a Japanese frying technique in which, either poultry meat or fish is deep-fried in cooking oil. The meat or the fish is coated with flour or starch mix and fried in light cooking oil. It was made popular in the 1920s by the Toyoken restaurant in Beppu, Japan after the Second World War.
It was during this time that the country was experiencing an economic crisis with a shortage of food for its people. Since the 1920s, Karaage dishes are available in convenience store as 7/11, Family Mart and in food festivals and prop up stalls all throughout Japan.
How is it different from Katsu?
At times, Katsu and Karaage Chicken can show little to difference, but it all boils down to its batter mixture and the condiments it is served with. Chicken Karaage is chicken leg marinated, battered, deep-fried and served with mayonnaise and lemon. While Katsu is chicken breast coated with panko-crusted and fried to crisp. It is served with rice, cabbage and sweet and sour sauce.
Curry Chicken Karaage Rice recipe
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Servings: 3-4 servings
Ingredients:
- 2lbs boneless chicken thigh
- 6 tablespoons of soy sauce
- 4 tablespoons sake
- 1 tablespoon grated ginger
- 1 tablespoons garlic
- 2 eggs
- 1 cup of potato/ corn starch
- Vegetable oil
- Cut chicken thigh into bite-size pieces.
- Put in all the ingredients all together with the chicken pieces. Marinate it for 2-3 hours or overnight for more flavour.
- Heat the vegetable oil. Coat the marinated chicken with potato/corn starch and once the oil is hot, cook the chicken in batches until it is golden brown.
- Remove from pan and drain the excess oil on paper towel. Serve.
(Cheese sauce )
Ingredients:
- 1 cup of milk
- 1-3 tablespoons of flour
- 3 tablespoons of unsalted butter
- 1 cup of shredded cheese
- Melt the butter in a saucepan and whisk it in flour.
- Slowly pour in the milk and stir in the mixture until it thickens.
- Remove from heat and add in shredded cheese.
- Pour it on top of Karaage chicken.
(Japanese Curry base )
Japanese curry is slightly different from other curry recipes. It is thicker and tastes more on the sweeter side. If you can find an instant curry base at your local supermarket aisle, you can freely skip this part.
Ingredients:
- 3 tablespoons of unsalted butter
- 4 tablespoons of all-purpose flour
- 1 tablespoon of curry powder
- 1 tablespoon of garam masala
- ¼ teaspoon of cayenne pepper (for extra spice)
- For the Japanese curry base, gather all the ingredients.
- Melt the butter in a small saucepan.
- Once the butter is completed melted, add and stir the flour in. Keep stirring and keep the heat at a low or medium.
- Add in the curry powder, garam masala and cayenne pepper.
- Stir for 20 minutes. Remove from heat and serve it on the side of rice and karaage rice.
Where to find Curry Chicken Karaage Rice
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