Back to Recipe Menu

Fried chicken Karage

Method

  • Whisk the mirin and soy with the ginger, garlic, sugar, sesame oil, salt and pepper in a large bowl. Add the chicken, toss well and refrigerate for 15-20 mins.
  • When ready, heat the vegetable oil to 180°-190°C for frying.
  • Combine the flours in another large bowl.
  • Then remove the chicken from the marinade, dust with flour and fry, being careful not to overcrowd. Drain well on kitchen paper towels.
  • Serve the chicken with lemon wedges on the side.
  • from Tetsuya Wakuda -" Mum's Favourite Recipes" compiled by Bill Tikos

Ingredients

  • 100 ml mirin (Japanese rice wine)
  • 150 gm Japanese soy sauce
  • 3 tbsp grated fresh ginger
  • 2 garlic cloves, grated
  • 1 tspn sugar
  • 1 tspn sesame oil
  • 1 pinch salt
  • 2 pinches white pepper
  • 500 gm chicken thigh fillets, skin on, cut into pieces
  • vegetable oil
  • 150 gm plain flour
  • 50 gm cornflour
  • 50 gm Japanese potato starch (or potato flour)
  • 2 lemons, cut into wedges

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm