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Togorashi Karaage Chicken

  • Chicken
TimeAsian
Togorashi Karaage Chicken

What is Chicken Karaage, it's essentially bite-size pieces ofchicken thigh dusted with flour and deep-fried in hot oil. With tender and juicy marinated chicken coated in a crispy shell, karaage is a staple in Japanese home-cooked meals.

Here we have used our Togorashi Seasoning, but you could also try our Teriyaki, Fools Gold or Honey Chilli

ingredients

  • Boneless Skinless Chicken Thighs cut into bite size chunks
  • Corn Flour

FOR THE MARINADE

  • 3 tbsp soy sauce
  • 1 tbsp cooking sake
  • 5g fresh ginger, grated
  • 2 cloves garlic, crushed
  • 2 Tsp Yakiniku Togorahshi Seasoning

FOR THE GLAZE

  • 4 Tsp Soy
  • 2 Tsp Seasame Oil
  • 6 Tsp Runny Honey
  • A shake of Togorashi Seasoning

Buy the items

Japanese Togorashi BBQ Rub
Japanese Togorashi Seasoning
225g £8.99
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Directions

  1. Mix all the marinade ingredients together
  2. Add Chicken and marinade for 4-24 hours in the fridge
  3. These can be done in hot oil or an air fryer, pre heat oil to 180°C and air fryer to 220°C
  4. Drain off excess liquid and coat chicken in corn flour
  5. Fry in batches of 4 or 5 for about five minutes until golden and internal temperature reaches 75°C
  6. Make a glaze out of honey, soy sauce, sesame oil and a little Togoashi rub. Toss the chicken trough it.

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