Karaageko - Rice Flour For Karaage 100g

How to Make Karaage at Home

Follow the same method below to make vegan karaage with all the crunch and flavour – just no meat.

Serves 2

The flour mix can be used very simply by rubbing well into the chicken pieces and frying – see steps 3-5 below . For a deeper flavour, you can marinate the chicken beforehand.

Ingredients:

• 200g - 300g chicken thigh or breast, cut into bite-sized pieces
• 50g Karaageko
• Oil for frying
• Marinade option:
• 1 tbsp soy sauce
• 1 tbsp sake or dry white wine
• 1 tsp grated garlic
• 1 tsp grated ginger
• 1 egg (optional)

Steps:

• Mix the chicken with soy sauce, sake, garlic, and ginger.
• Let it marinate for at least 15 minutes.
• Drain off any extra liquid. (You can add a beaten egg to the chicken here for a thicker coating)
• Coat the chicken with Karaageko flour.
• Heat oil in a pan to 170–180°C. Fry the chicken in small batches for about 4–5 minutes until golden and cooked through.
• Drain on paper towels and serve hot – try it with lemon wedges or a spoon of Japanese mayonnaise.

Store in a cool, dark place, refrigerate once opened in an airtight container

Rice flour (80%), Sugar, Salt, Onion powder, Black pepper

Energy 1402 kJ (335 kcal), Total Fat 0.7g of which saturates 0.32g, Carbohydrate 77.5g of which sugars 10.5g, Protein 5.2g, Salt 7g