Karaage (Japanese Fried Chicken)
Crisp, juicy chicken marinated in soy, ginger and garlic.
- Time
- 45 min
- Serves
- 4
- Skill
- Easy
- Heat
- None
- Diet
- Non-vegetarian
Pairing at a glance
The pairing logic
Fried and salty, it wants bubbles and fizzy drinks to refresh the palate.
DRINK WITH THIS
Wine
Rules used: Complement — Similar flavours that echo and support each other. Contrast — Opposites that balance: sweet against spicy, acid against rich. Cut — Tannin or acidity that slices through fat and richness. Echo — One shared flavour or ingredient links the plate and the glass. Cleanse — Bubbles, acidity or cold that refresh the palate between bites. Regional — What grows together goes together: same place, same table. Learn more →
HOW TO MAKE IT
Ingredients · serves 4
Method · prep 30 min · cook 15 min
- 1
Marinate chicken in soy, mirin, ginger and garlic for 30 minutes.
- 2
Toss in potato starch and shake off the excess.
- 3
Fry in oil at 170°C (340°F) for 5–6 minutes, then rest and fry again for 1 minute at 190°C (375°F) until crisp.
- 4
Serve hot with lemon and mayonnaise.
Cook’s tipDouble frying makes it crisper.
Please enjoy responsibly. Pairings are suggestions based on classic flavour principles, not rules. Check ingredients for allergies and cook meat and poultry thoroughly.