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Serves
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Ingredients
Karaage Chicken
  • 4 Chicken breasts
  • 5 tbsps Dark soy sauce
  • 1 tsp Ginger paste
  • 1 tsp Garlic paste
  • 2 Eggs
  • 200 g Rice flour or AP flour
  • 200 g Cornflour
  • Salt and pepper
Tonkatsu sauce
  • 7 tbsps Worcestershire sauce
  • 3 tbsps Ketchup
  • 4 tsps Oyster sauce
  • 1 tbsp Chilli infused honey
Slaw
  • ½ Red cabbage
  • 1 Carrot
  • 4 Spring onions
  • 1 tbsp Rice wine
  • 1 tbsp Sesame oil
  • 2 tbsps Mayo
The rest
  • 4 Eggs
  • Rice for 4
  • Sesame seeds for garnish
  • shichimi togarashi to garnish
  • 4 Fried eggs
Karaage Chicken Skewers Karaage Chicken Skewers
Karaage Chicken Skewers

Fried chicken skewers usually served with Japanese mayo, but I've switched that out for a sweet tonkatsu sauce and served it up with rice and Asian slaw.

Prep 30 minutes
Total 3 hours 30 minutes

Cut the chicken up into cubes, mix with the marinade ingredients of soy, ginger and garlic and leave in the fridge for 3 hours.


Soak four wooden skewers in water. Make sure they will fir in a pan....you may need to cut them down. While they're soaking prep the sauce. Simply mix the ingredients. Same with the slaw, just chop it up as well.


Back to the chicken, loosely whisk the eggs and in a separate bowl mix the flours and season heavily with salt and pepper. Shaking off any excess marinade, dip the chunks into the egg and then the flour mix making sure they're coated and then skewer.


Heat some oil in a large frying pan. Enough oil to cover roughly half way up the chicken skewer when placed into the pan. Then cook the skewers on a medium heat until nicely golden brown.


Serve on top of rice, drizzle with the sauce, whack on a fried egg and give it all a final drizzle of chilli infused honey.



Karaage Chicken Skewers Karaage Chicken Skewers
Karaage Chicken Skewers

Fried chicken skewers usually served with Japanese mayo, but I've switched that out for a sweet tonkatsu sauce and served it up with rice and Asian slaw.

favorite
print
like
Prep 30 minutes
Total 3 hours 30 minutes
Serves
US | Metric
Ingredients
Karaage Chicken
  • 4 Chicken breasts
  • 5 tbsps Dark soy sauce
  • 1 tsp Ginger paste
  • 1 tsp Garlic paste
  • 2 Eggs
  • 200 g Rice flour or AP flour
  • 200 g Cornflour
  • Salt and pepper
Tonkatsu sauce
  • 7 tbsps Worcestershire sauce
  • 3 tbsps Ketchup
  • 4 tsps Oyster sauce
  • 1 tbsp Chilli infused honey
Slaw
  • ½ Red cabbage
  • 1 Carrot
  • 4 Spring onions
  • 1 tbsp Rice wine
  • 1 tbsp Sesame oil
  • 2 tbsps Mayo
The rest
  • 4 Eggs
  • Rice for 4
  • Sesame seeds for garnish
  • shichimi togarashi to garnish
  • 4 Fried eggs

Cut the chicken up into cubes, mix with the marinade ingredients of soy, ginger and garlic and leave in the fridge for 3 hours.


Soak four wooden skewers in water. Make sure they will fir in a pan....you may need to cut them down. While they're soaking prep the sauce. Simply mix the ingredients. Same with the slaw, just chop it up as well.


Back to the chicken, loosely whisk the eggs and in a separate bowl mix the flours and season heavily with salt and pepper. Shaking off any excess marinade, dip the chunks into the egg and then the flour mix making sure they're coated and then skewer.


Heat some oil in a large frying pan. Enough oil to cover roughly half way up the chicken skewer when placed into the pan. Then cook the skewers on a medium heat until nicely golden brown.


Serve on top of rice, drizzle with the sauce, whack on a fried egg and give it all a final drizzle of chilli infused honey.