Recipe: Karaage fried chicken

Christel van Bree and Yoko Inagaki met in Japan when Yoko decided to start cooking for foreign guests. Their new cookbook YOKO offers a unique glimpse into Japanese cuisine and culture. Not only through the delicious dishes, including this fried chicken, but also through beautiful stories and photos. Through Yoko’s eyes, we see the traditional side of Japan, as well as the modern influences from abroad that have by now become woven into the country.

Yoko: “The undisputed king of the izakaya is without a doubt karaage. I happen to think chicken is a fantastic ingredient anyway. Wherever you go and whatever faith you follow: I believe you can always eat chicken, anywhere. The variations from around the world are endless, but if you ask me, Japanese karaage is a true chicken topper. It most closely resembles American Kentucky fried chicken, but there is one major difference: the American version has more flavor in the batter, while in ours the flavor is in the marinated meat. The reason I prefer the Japanese version over the American one is the aroma. The soy sauce and garlic smell heavenly while frying. I truly believe the gates of heaven smell like karaage.”

How to make karaage fried chicken

• Place the chicken in a bowl and add the marinade ingredients. Mix everything thoroughly by hand. Set aside to marinate for at least 10 minutes.
• Mix the flour and potato starch in a shallow dish and coat the chicken pieces in it. Shake off the excess flour.
• Pour the frying oil into a large frying pan. Place the chicken pieces in the cold oil, making sure they do not touch each other. It is not a problem if the top of the chicken is not covered with oil.
• Turn on the heat. When the chicken starts to make a sound, turn the chicken pieces over. Fry the chicken for 12 minutes, until cooked through.
• Remove the chicken from the oil with a slotted spoon and drain on kitchen paper.
• Serve the karaage in a beautiful, shallow dish and garnish with lemon, if desired.

Title: YOKO
Author: Yoko Inagaki and Christel van Bree
Price: €34,99
Publisher: Becht

Read also:

• Chicken lovers: this is where you want to go in Amsterdam
• Recipe: Chicken in a salt crust
• Chicken sashimi exists, and this is what it tastes like