Kosher Vancouver Karaage Fried Chicken Recipe

Name: Kosher Vancouver Karaage Fried Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 -4 lbs fryer chickens; 2 tablespoons Japanese soy sauce; 1 garlic clove, grated; 1 inch ginger, grated; 1 tablespoon miso; 1 tablespoon cooking sherry; ½ teaspoon wasabi powder; 1 tablespoon brown sugar; ½ teaspoon sesame oil; ½ cup cornstarch; 1 cup flour; 1 teaspoon kosher salt; canola oil (for frying)

Servings: persons

3 -4 lbs fryer chickens
2 tablespoons Japanese soy sauce
1 garlic clove, grated
1 inch ginger, grated
1 tablespoon miso
1 tablespoon cooking sherry
½ teaspoon wasabi powder
1 tablespoon brown sugar
½ teaspoon sesame oil
½ cup cornstarch
1 cup flour
1 teaspoon kosher salt
canola oil (for frying)

1
Wash chicken in cold water and dry well with paper towels.
2
Cut chicken in 1/2 then each side should be separated into breast, thigh, drum, wing and back.
3
Cut the breast into 3 equal pieces and the thigh, drum, back and wing into half, then place in a large zip lock bag.
4
Mix all the remaining ingredients, except the corn starch, flour, salt and oil, in a large bowl with a whisk.
5
Pour the marinade into the zip lock bag with the chicken pieces, knead and refrigerate for at least 1 hour (overnight is okay as well).
6
Clean and dry the large bowl that was used to mix the marinade, then add the cornstarch, flour, salt and mix well.
7
When ready to cook, remove the chicken from the fridge and individually coat with the dry mix and place on a greased cookie sheet.
8
Heat, to 350F, enough oil in a large wok that will allow the chicken pieces to be completely submerged in the oil.
9
Fry chicken pieces until golden brown, then drain and place back on the greased cookie.
10
Finish in a 375F oven on bake for 10-15 minutes and serve garnished with lime wedges on lettuce leaves.

375

kcal

Calories

Fat

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 13 ingredients. The key ingredients include: 3 -4 lbs fryer chickens, 2 tablespoons Japanese soy sauce, 1 garlic clove, grated, 1 inch ginger, grated, and more.

Yes, Kosher Vancouver Karaage Fried Chicken 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!

Kosher Vancouver Karaage Fried Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions