Recipe: Chuka Karaage, or Japanese fried chicken, is a classic dish beloved by people from all walks of life. Tender and juicy, savoury and satisfying. This popular dish can be found at any Japanese restaurants, street stalls or even made at home.
Chuka refers to the Japanese cooking style of Chinese dishes, while Karaage refers to ingredients coated in flour or starch and deep-fried until crisp. While chicken is the usual choice, it also goes perfectly well with vegetables or fish. Once fried, it is served with a lemon wedge for tanginess or dipped in mayonnaise.
You may find Chuka Karaage served as a set meal with rice in Japanese restaurants or even as an appetiser accompanied by a drink. Nothing can go wrong with this Japanese staple food!
Fortunately, you can get the ingredients of Chuka Karaage at any local supermarkets, and what’s more, you can add your twist to the recipe however you like.
Now you can make your very own Chuka Karaage for lunch or dinner, or both!
- 680g boneless chicken
- ½ salt (kosher or sea salt)
- 3 tbsp potato starch
- 2 tbsp all-purpose flour
- Black pepper
- Vegetable oil
- ½ ginger (grated)
- ½ tbsp soy sauce
- ½ tbsp sake (optional)
- ½ tsp sesame oil
- 1 garlic clove
- ½ lemon (sliced to wedges)
- Japanese mayonnaise (optional)
- Firstly, cut the chicken into even bite-sized pieces and season with some black pepper and salt.
- For the sauce, mince the garlic and add ginger, sake, soy sauce and sesame oil. Then, whisk the ingredients in a bowl and set aside.
- To marinate the chicken, add the chicken pieces into the bowl and mix well. Later, cover and keep in the refrigerator for about 30 minutes.
- Next, pour the vegetable oil into a large pot and heat the oil on medium heat until it reaches 170ºC.
- After that, prepare potato starch and all-purpose flour on a tray, separately. First, lightly coat the chicken pieces in all-purpose flour and dust off its excess. Then, coat the chicken pieces in the potato starch and remove its excess.
- Following that, gently immerse the chicken pieces for about 90 seconds, or until it reaches a golden colour. Then leave them on a wire rack to drain off the excess oil. For extra crispiness, you may deep fry the chicken pieces for the second time for about 30 seconds.
- Lastly, lace the chicken karaage on a large place and garnish with a lemon wedge or Japanese mayonnaise. Enjoy!
Recipe: Chuka Karaage is super simple and so doable. Discover more food options and order some snacks or drinks using foodpanda! Just a few clicks and food will be right at your doorstep.