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Chicken karaage with sweet chilli sauce

Karen Martini
Karen Martini

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Karen Martini's Japanese-style fried chicken.
Karen Martini's Japanese-style fried chicken.William Meppem

This is such a simple way to fry chicken, without the mess of batter, and the marinade ups the flavour ante considerably. Karaage is a classic Japanese preparation, with the dusting of flour providing a crisp veil that just begs for a dousing in an umami-rich chilli sauce. My sauce has a Korean twist but the result, when married with the chicken, is deeply savoury and delicious. Serve with rice and pickles.

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Ingredients

  • 800g chicken thigh fillets, quartered

  • 80g cornflour

  • 80g potato starch or rice flour

  • oil for deep-frying (olive oil or rice bran oil)

  • 1 bunch of shiso leaves, finely sliced or small leaves torn

  • lemon wedges, to serve

For the marinade

  • 100ml sake

  • 1 tbsp light soy sauce

  • 1 garlic clove, finely grated

  • 1 tbsp finely grated ginger

  • 2 tsp caster sugar

  • 1½ tsp salt flakes

  • 1 tsp sesame oil

  • 1 tsp ground white pepper

For the sweet chilli sauce

  • 50ml light soy sauce

  • 2 tbsp rice wine vinegar

  • 2 tbsp mirin

  • 3 tsp gochujang*

  • 2 tsp sesame oil

  • 5 spring onions, white part only, finely sliced

  • juice of 1 lemon

Method

  1. 1. Combine the marinade ingredients in a large bowl. Add the chicken and coat well. Set aside for about 1 hour. 

    2. For the sauce, combine the ingredients well in a bowl.

    3. Combine the cornflour and starch (or rice flour) in a medium bowl.

    4. Pour the oil in a saucepan or wok – at least 4cm deep – and heat to about 170C.

    5. Dust the chicken pieces in the flour mix until well coated, then fry in batches so as not to crowd the pan for 5-6 minutes until golden and cooked. Drain each batch on paper towel.

    6. Serve the chicken with shiso scattered over the top, and the chilli sauce and lemon on the side. 

    *Gochujang is a fermented Korean chilli paste, now generally available at Asian grocers.

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Karen MartiniKaren Martini is a Melbourne-based chef, restaurateur, author and television presenter. She has a regular column in Good Weekend.

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Original URL: https://www.theage.com.au/goodfood/recipes/chicken-karaage-with-sweet-chilli-sauce-20221209-h28jz0.html