Easy Japanese Karaage Fried Chicken

Total time 60 mins
10 mins preparation time
30 mins marinating time
20 mins cooking time

Ingredients

4 portion(s)
500 g
boneless chicken thighs
3 tbsp
sake
1 tbsp
grated fresh ginger
2 
cloves garlic
100 g
flour
100 g
cornflour
300 g
rice
 ¼ 
iceberg lettuce, finely sliced
4 
spring onions, finely sliced
2 
sheets nori seaweed, cut into thin strips
100 ml
mayonnaise (preferably kewpie)
1 
lemon

Preparation

Step 1

Cut the chicken into pieces (approx. 2.5 x 2.5 cm). Put the chicken in a bowl and add soy sauce, sake, ginger, garlic and freshly ground black pepper. Leave to marinate for 30 minutes or longer if possible.

Step 2

Take the chicken pieces out of the marinade and first coat them in the flour and next in cornflour.

Step 3

Heat up the oil to 170°C and fry the chicken pieces until golden for approx. 3-4 minutes. Place on kitchen towel.

Step 4

Cook the rice according to instructions on pack. Place the cooked rice in bowls. Put iceberg lettuce and fried chicken on top. Garnish with mayonnaise, spring onion, nori seaweed strips and serve with a lemon wedge on the side.

Recipe-ID: 697

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Cut the chicken into pieces (approx. 2.5 x 2.5 cm). Put the chicken in a bowl and add soy sauce, sake, ginger, garlic and freshly ground black pepper. Leave to marinate for 30 minutes or longer if possible.

Take the chicken pieces out of the marinade and first coat them in the flour and next in cornflour.

Heat up the oil to 170°C and fry the chicken pieces until golden for approx. 3-4 minutes. Place on kitchen towel.

Cook the rice according to instructions on pack. Place the cooked rice in bowls. Put iceberg lettuce and fried chicken on top. Garnish with mayonnaise, spring onion, nori seaweed strips and serve with a lemon wedge on the side.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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