https://www.lifestylefood.com.au/recipes/26237/fried-chicken-karaage-with-miso-sauce

LifestyleFOOD.com.au

Try Maggie's Japanese fried chicken karaage recipe for a taste of Japan. You can also try Not Quite Nigella's take on the recipe with her scrumptious popcorn chicken.

Ingredients

  • 2 thick chicken thigh fillets

  • 60ml dashi stock* (see recipe below)

  • 30ml soy sauce

  • 10ml sake

  • 3 tbsp ginger, finely chopped

  • ½ cup spring onion, finely chopped

  • 1/4 cup (55g) flour

  • 100 g corn flour

  • Oil for frying

  • Sweet miso sauce

  • 2 tbsp miso (light coloured)

  • 1 tbsp mirin

  • 2 tbsp sake

  • 3 tbsp shiso leaves (from Chinese market), finely sliced 

  • 1 tbsp slivered ginger

  • *Dashi stock

  • 10 grams kombu                                 

  • 2 dried shitake mushrooms

  • 800ml water                                  

  • 20 grams bonito flakes

Method

  • 1.

    Mix dashi stock (see separate recipe), soy, sake, ginger, spring onion and flour together.

  • 2.

    Cut chicken into large pieces (3 inches square). Toss through stock mixture with your hands and leave for to marinate for 1 hour. 

  • 3.

    Toss each piece in corn flour in a large tray and shake off excess and put into a heavy based pan filled with cold oil.

  • 4.

    Turn on high heat, and cook until golden.

  • 5.

    Take out and place on a paper towel sprinkling with salt.

  • 6.

    Serve with sweet miso sauce with freshly chopped shiso or fresh basil.

  • Sweet miso sauce:

  • 1.

    Whisk the miso, mirin, and sake in a small pan.

  • 2.

    Bring to a simmer over medium heat and let bubble gently for 5-10 mins until slightly thickened.

  • 3.

    Stir in the shiso threads. 

  • 4.

    Sprinkle with slivered ginger and serve immediately.

  • Dashi stock:

  • 1.

    Add dried shitake, kombu and water to a saucepan and steep for 1 hour.

  • 2.

    Bring water to the boil, take pot off the heat and remove shitake and kombu.

  • 3.

    Sprinkle in the bonito flakes and heat to boiling.

  • 4.

    Turn off heat and rest for 15 mins.

  • 5.

    Pass dashi stock through a fine strainer.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 696kj
  • Fat Total 28g
  • Saturated Fat 7g
  • Protein 36g
  • Carbohydrate 66g
  • Sugar 3g
  • Sodium 1744mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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