Charcoal chicken karaage
- Side
- 6
- 60 minutes plus 12–24 hours for marinading
This simple, jet-black chicken karaage recipe from Miho Sato gets its colour from a mixture of charcoal and glutinous rice flour, for a chewy, crispy coating.
Ingredients
Metric
Imperial
- 600g of chicken thigh, bone removed but skin left on, cut into small chunks
- lime wedge, 1 per person
- sesame seeds
- chilli threads, also called sil-gochu or ito togarashi
- Kewpie mayonnaise
- fresh chives, finely chopped
Marinade
- 8g of garlic cloves, grated
- 8g of finely grated ginger
- 20g of freshly ground black pepper
- 200g of sake
- 200g of soy sauce, gluten-free
- 10g of onion powder
- 5g of sesame oil
- 3g of rice vinegar
Black powder
- 3g of charcoal powder
- 2g of glutinous rice flour
- 10g of cornflour
Method
Thoroughly mix all the marinade ingredients together in a bowl
- 8g of garlic cloves, grated
- 8g of finely grated ginger
- 20g of freshly ground black pepper
- 200g of sake
- 200g of soy sauce, gluten-free
- 10g of onion powder
- 5g of sesame oil
- 3g of rice vinegar
Place the chicken thighs into a big container and pour over the marinade, mix well to coat all of the chicken
- 600g of chicken thigh, bone removed but skin left on, cut into small chunks
Leave the marinade for at least 12 hours, 24 if possible. The longer the marinade the better!
Once the marinading is finished, strain off any excess liquid and set the chicken aside
Prepare the black powder by mixing the cornstarch, glutinous rice flour and activated charcoal powder together
- 3g of charcoal powder
- 2g of glutinous rice flour
- 10g of cornflour
Preheat oil for deep-frying the chicken to 180°C
Mix the marinated chicken with the black activated charcoal powder, shaking off any excess coating or liquid
Fry the thighs for roughly 5 minutes or until cooked through
Plate and top with white sesame seeds and sil-gochu. Serve immediately, accompanied by a wedge of lime and small dish of Kewpie mayo topped with chives
- sesame seeds
- chilli threads, also called sil-gochu or ito togarashi
- lime wedge, 1 per person
- Kewpie mayonnaise
- fresh chives, finely chopped
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
