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Chicken Karaage (Japanese Fried Chicken): Inspired by Chainsaw Man (gluten free)
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Inspired by Chainsaw Man, I’m making chicken Karaage for Power.
This is a simple and classic recipe, so it’s no wonder she wanted to keep the whole plate to herself.
This scene was amazing and all the food at the izakaya looked so good, it was hard to choose what to make first.
Add all your seasonings to the chicken, remember at the last minute to season with salt and pepper. coat the chicken in potato starch and fry away.
The karaage came out so juicy, crispy, and so yummy! I love sprinkling some ao nori and shichimi togarashi and fresh lemon juice on top.
It’s definitely a dish you’ll struggle to share…
But try to, these delicious bites of crispy karaage should be enjoyed by all.
Enjoy!
If you make this recipe, I would absolutely love to hear your feedback and would love to talk to you all some more so please leave a comment! Also, if you do make this recipe, I’d really love to see your creations so please tag me on Instagram.
If you have any requests for inspired/themed recipes that you’d like to see, please let me know!
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Chicken Karaage (Japanese Fried Chicken): Inspired by Chainsaw Man (gluten free)
Inspired by Chainsaw Man, I'm making chicken Karaage for Power. These bites are crispy, juicy, and super flavourful! No wonder Power wanted the whole plate to herself... This karaage is a classic and simple recipe that will give you a taste of Japan and bring some of that delicious anime food into your home. A must try recipe that you are sure to love!
Ingredients
- 8 boneless chicken thighs halved into two bite pieces
- 1 1/2 Tbsp soy sauce gluten free
- 1 Tbsp sake/chinese cooking wine
- 1 Tbsp mirin
- 1 1/2 tsp sesame oil
- 3 garlic cloves minced large
- 1 1/2 inch knob of ginger grated
- pinch of salt and pepper
- 2/3 cup potato starch for coating, you may need to add more
- 1/2 cup neutral flavoured oil you may need more depending on the size of your pan
- lemon wedges to drizzle juice on top optional but highly recommended
- shichimi togarashi to sprinkle on top optional but highly recommended
- ao nori to sprinkle on top optional but highly recommended
Instructions
- Combine the chicken with all of the marinade ingredients, set aside for 5-10 mins while you prep the rest of your space.
- Add potato starch to a shallow bowl or casserole dish, you can drizzle in some water to create some little clumps that will add extra texture to your karaage.
- Coat your pieces of chicken in the potato starch. Shake to remove excess starch. Set aside on a tray while you coat them all. Make sure they are entirely coated and no chicken remains bare.
- Line a large plate or tray with paper towel on it and set aside.
- In a medium skillet, heat oil over medium heat until hot. Add chicken, in batches, and evenly spread the chicken across the pan. (I use chopsticks to handle the chicken since I find it easier to maneuver).
- Let the chicken cook for about 2-3 minutes, until the bottom is lightly golden brown. Flip the chicken and cook for another 2-3 minutes, until golden as well. Check that chicken is cooked through with a thermometer
- When golden and beautiful, remove the chicken from the pan and set on the paper towel lined plate, to remove excess oil. Lightly season with salt.
- Repeat this process with the rest of your chicken.
- Garnish with a drizzle of lemon juice, shichimi togarashi and ao nori, serve and enjoy!
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One Comment
whoiscall
Thanks!