Japanese fried chicken with quick cucumber pickles

Name: Japanese fried chicken with quick cucumber pickles
Cook time: 1 h
Yield: 4-6
Cuisine: Japanese
Ingredients: 750g boneless chicken thighs, skin on*, cut into 5cm pieces; 2 cloves garlic, finely grated; 2cm piece ginger, finely grated; 3 tbsp soy sauce; 2 tbsp sake; 1 tbsp mirin; 1 tbsp sesame oil; potato starch, for coating; canola oil, for deep-frying

Julia Busuttil Nishimura

January 13, 2023

Serve this chicken karaage with Japanese mayo and lemon wedges.William Meppem

Time:30 mins - 1 hourServes:4-6

In our house, tennis is king – and so is this incredibly flavourful and succulent chicken karaage, which I like to serve with quick cucumber pickles, shichimi togarashi and mayo whenever those night matches look like stretching into the early hours. The key to good karaage is allowing the chicken to dry out slightly once coated in the potato starch. For a more substantial meal, serve with steamed, short-grain rice.

Ingredients

750g boneless chicken thighs, skin on*, cut into 5cm pieces
2 cloves garlic, finely grated
2cm piece ginger, finely grated
3 tbsp soy sauce
2 tbsp sake
1 tbsp mirin
1 tbsp sesame oil
potato starch, for coating
canola oil, for deep-frying

For the quick cucumber pickles

3 Lebanese cucumbers, roughly cut into 1½ cm pieces
2 radishes, thinly sliced into rounds
1½ tbsp rice vinegar
1 tbsp sesame oil
sea salt
shichimi togarashi**
Japanese mayonnaise
lemon wedges, to serve

Method

1. In a bowl, combine the chicken with the garlic, ginger, soy sauce, sake, mirin and sesame oil. Stir to coat and allow to marinate for 30 minutes.
2. Meanwhile, combine the cucumbers, radishes, vinegar and sesame oil in a small bowl. Season well with salt and stir so that everything is coated. Set aside to lightly pickle.
3. Sprinkle the potato starch onto a plate or shallow tray. Working with one piece of chicken at a time, remove the chicken from the marinade and toss in the potato starch to coat. Shake off any excess potato starch and transfer to a clean plate or tray. Set aside for 10 minutes to dry out slightly.
4. Heat oil at least 6cm deep in a wok or deep saucepan to 170C. Fry the chicken in batches – being careful not to overcrowd the pan – for 3-4 minutes or until cooked through. Transfer to a wire rack or paper towel to drain.
5. Sprinkle the chicken with shichimi togarashi and season with salt. Serve with the cucumber pickles, Japanese mayonnaise and lemon wedges. If you're feeling extra peckish, add some steamed rice.
Note: I prefer to use chicken thighs that have the skin on – I think they produce a juicier interior – but skinless thighs will also work just fine.
**a Japanese spice blend containing chilli flakes, seaweed and sesame seeds