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Karaage

 Ingredients (serves 2)

  • 300g boneless chicken thigh
  • 1 tbsp grated ginger
  • 1 tbsp mama san soy sauce
  • 2 tbsp mama san cooking sake
  • ¼ tsp ground black pepper
  • ¼ cup plain flour
  • ½ cup corn flour 
  • 750ml cooking oil
  • Kewpie mayonnaise 
  • 2 lemon wedges 
  • S&B nanami/7 spice mix

Instruction

 1. Cut the chicken thighs into ~2x2cm pieces, place in a bowl and stir through soy sauce, cooking sake, fresh grated ginger, and black pepper.
Pouring green marinade over raw chicken pieces in a metal mixing bowl
2. Cover and set aside to marinate for at least 30 minutes.
3. Mix through the plain flour to create a light batter.
Hands holding a metal bowl of marinated meat topped with salt.
4. Prepare a medium sized pot with cooking oil and heat to approximately 160ºC.
Hand pouring liquid into a pot of amber caramel on a stovetop
5. Meanwhile, spread the cornflour on a large tray or plate, and coat the chicken pieces one by one in the cornflour.
Hand mixing dough in a tray beside a metal bowl and plate of dough balls in a kitchen
6. Once the oil has heated, place the cornflour coated chicken pieces into the oil. You may need to do this in a few batches so the pot is not overcrowded.
Hand holding a spoon over a pot of brown broth, with subtitle text at the bottom.
7. Fry for ~4 minutes or until golden and crispy, and transfer onto a paper towel lined rack. Repeat for the remaining batches.
Top-down view of a pot of boiling soup on a stovetop with a paper towel holding fried bites below
8. Serve with kewpie mayonnaise, lemon wedges, and nanami 7 spice.
Plate of fried chicken with a dipping sauce and a hand holding a spice bottle above it.

Item used for this recipe

A plastic container of Mama San brand Miso Paste with a red

mama san Soy Sauce

Breathtaking colors of our planet
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A bottle of Mizkan Japanese Style Cooking Sake with a blue label featuring an image of cooked fish on a wooden plate.