Description
Curry-flavored karaage is crispy Japanese fried chicken infused with warm, aromatic curry spices for a bold, savory twist on the classic dish.
Ingredients
Scale
- 2 lb boneless chicken thighs (skinless or skin-on, as preferred)
For the Marinade:
- 1 tablespoon soy sauce
- 1 tablespoon grated ginger
- 3 cloves garlic, minced
- 1 teaspoon black pepper
- 1/2 tablespoon sesame oil
- 3 tablespoons Japanese curry powder (reserve 1/2 for tossing karaage in after frying)
- 1 teaspoon paprika
For Coating:
- 1/4 cup tapioca starch
- 1/4 cup cornstarch
For Frying & Serving:
- Vegetable oil, for deep frying
- Lemon wedges (optional)
- Kewpie mayo (optional, for dipping)
Instructions
- Cut the chicken thighs into bite-sized pieces and place them in a large bowl.
- Add soy sauce, grated ginger, garlic, black pepper, sesame oil, half of the curry spice, and paprika to the chicken. Mix well to coat all the pieces evenly.
- Cover the chicken and marinate in the fridge for at least 30 minutes (or up to a few hours for deeper flavor).
- In a separate bowl, combine the tapioca starch and cornstarch. Mix just enough to combine (but don’t over-mix. Don’t worry if the starches clump into little balls – this makes the chicken even more crunchy when fried!). Toss the marinated chicken pieces in the starch mixture until well coated.
- Heat about 2 inches of vegetable oil in a heavy-bottomed pot to 350°F (175°C). Fry the chicken in batches, being careful not to overcrowd the pot. Fry for 5 – 7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Transfer to a wire rack or paper towels to drain.
- While still hot, lightly toss the fried chicken with the reserved Japanese curry spice for an extra burst of flavor. Serve hot with lemon wedges and Kewpie mayo on the side, if desired.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 4