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.
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.
