Karaage Rolls
Serves 415 mins prep30 mins cook
Karaage Rolls are delicious Japanese fried chicken made with marinated chicken thighs and served in a crepe. This recipe serves 4, making 8 rolls that are crispy and flavorful, perfect for satisfying your cravings. The chicken is marinated overnight for extra tenderness and flavor, and paired with a turmeric crepe and a zesty sauce for a complete meal.
0 servings
What you need
tbsp sake
oz cake flour
tsp ginger
oz fuji apple
oz onion
pinch black pepper
oz fish sauce
tsp salt
oz ketchup
tsp turmeric
tsp sesame oil
oz honey
tsp cayenne
tbsp soy sauce
oz rice flour
oz lemon juice
Instructions
1: Cut each chicken thigh into three pieces, and place in a medium-sized bowl. Marinate with all remaining marinade ingredients overnight. 2: Heat a large pot with canola oil on medium heat to 350°F (175°C). 3: Blot marinated chicken dry with paper towels, dredge in potato starch, and dust off the excess. 4: Carefully drop chicken pieces into the hot oil and fry for 5 minutes until golden and cooked through. Remove chicken from heat. 5: Heat the oil to 375°F (190°C). Place chicken back in for a second fry for 2 minutes. 6: Once crisp, remove from heat and place on a cooling rack; sprinkle a pinch of salt. 7: For the crepe, mix water, coconut milk, rice flour, cake flour, turmeric, and salt in a bowl. 8: Heat a medium non-stick pan on medium heat, add oil, and swirl to coat. 9: Ladle in crepe batter and cook until the top sets, then flip and brush the edges with sesame oil. Cook briefly and stack with parchment paper. 10: For the sauce, mix hot sauce, ketchup, lemon juice, fish sauce, honey, cayenne, and black pepper in a bowl. 11: Serve the fried chicken in the crepes with sauce, lettuce, and herbs.View original recipe