Preparing Chicken karaage

Preparing Chicken karaage: Japanese fried chicken, aka chicken karaage, is very popular in Japan. It’s often served with a pickled vegetable, and Shuko’s version also has a simple fresh leek sauce. If you want to make the radish pickle you’ll need to plan two days ahead.


For the radish pickle

  • 2g piece dried kombu
  • 120ml/4fl oz rice vinegar
  • 50g/1¾oz sugar
  • ½ tsp salt
  • 1 bunch English radishes, washed, dried and halved lengthways

For the chicken karaage

  • 15g/½oz piece fresh root ginger
  • 50ml/2fl oz soy sauce
  • 25ml/1fl oz sake
  • 600g/1lb 5oz skinless and boneless chicken thighs or legs, cut into 5cm/2in cubes
  • vegetable oil, for deep frying
  • 40g/1½oz potato starch

For the negi sauce

  • ½ leek (the white end), finely chopped
  • 1 bunch (20g/¾oz) chives, finely chopped
  • 15g/½oz unpeeled piece fresh root ginger, grated
  • 2 tbsp soy sauce
  • 2 tbsp rice vinegar
  • ½ tbsp sugar
  • 2 tbsp roasted sesame oil
Preparing Chicken karaage

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