Japanese Fried Chicken Karaage With Onion Ginger Re

Name: Japanese Fried Chicken Karaage With Onion Ginger Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 chicken legs (drumstick and thigh section) or 6 boneless chicken thighs; 1/2 teaspoon salt (to taste); Marinade or Coating; 1 egg, lightly beaten; 1/2 teaspoon salt (to taste); black pepper; 3 tablespoons sesame oil; 3 -4 tablespoons flour; 3 -4 tablespoons cornstarch; oil (for frying); Vinegar Sauce; 1 tablespoon rice vinegar; 1 tablespoon chinese black vinegar or 1 tablespoon balsamic vinegar; 2 tablespoons sugar; 2 tablespoons soy sauce; 2 tablespoons water; Relish; 6 tablespoons minced green onions; 2 tablespoons minced ginger; 2 tablespoons minced parsley

Servings: persons

4 chicken legs (drumstick and thigh section) or 6 boneless chicken thighs
1/2 teaspoon salt (to taste)
Marinade or Coating
1 egg, lightly beaten
1/2 teaspoon salt (to taste)
black pepper
3 tablespoons sesame oil
3 -4 tablespoons flour
3 -4 tablespoons cornstarch
oil (for frying)
Vinegar Sauce
1 tablespoon rice vinegar
1 tablespoon chinese black vinegar or 1 tablespoon balsamic vinegar
2 tablespoons sugar
2 tablespoons soy sauce
2 tablespoons water
Relish
6 tablespoons minced green onions
2 tablespoons minced ginger
2 tablespoons minced parsley

1
Massage chicken pieces with 1/2 tsp salt (to remove any unpleasant smell) and wash under cold running water and pat dry.
2
If using bone in chicken legs, cut thigh meat (not skin side)in several areas to make leg sections lay flatter. Using the dull side of knife, pound slightly to flatten more. If using boneless chicken thighs, pound lightly to flatten for quick frying.
3
Combine marinade/coating mixture thoroughly in a large bowl and marinate chicken for 30 minutes. Because this coating is thick, it is best to use your hand to coat the chicken pieces. In Asia, we call these types of coating marinades as simply marinades since it does impart taste to the food being marinated.
4
While chicken is marinating, make vinegar sauce by combining all sauce ingredients and set aside.
5
Make relish by combining all relish ingredients and set aside.
6
With ample oil (about 1 inch in depth) in a wok or deep fryer, heat oil to medium high. Fry chicken turning them occasionally and adjust heat for even frying. They are done when nicely browned and crunchy, and no longer red in the center. This takes approximately 30-40 minutes for bone-in leg sections and about 15-20 minutes for boneless thigh sections. Timing will depend on how high the temperature is.
7
Remove and cut in bite size pieces using a cleaver for bone in chicken or cut in bite size pieces using a regular kitchen knife for boneless chicken. Usually one leg section will yield 4 to 5 cut sections. Arrange on large platter and drizzle vinegar sauce over the chicken pieces and arrange a mound of relish on top.

923

kcal

Calories

Fat

137

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 4 chicken legs (drumstick and thigh section) or 6 boneless chicken thighs, 1/2 teaspoon salt (to taste), Marinade or Coating, 1 egg, lightly beaten, and more.

Yes, Japanese Fried Chicken Karaage With Onion Ginger Relish falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Japanese Fried Chicken Karaage With Onion Ginger Relish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions