Black Garlic Kitchen

Black Garlic Chicken Karaage

Crunchy, yet gorgeously tender inside, deep-fried pieces of seasoned marinated chicken coated with potato starch. Black Garlic Paste is the key ingredient lending a sweet yet rich robust umami flavour and a unique beautifully burnished mahogany colour to Black Garlic Kitchen’s take on Chicken Karaage. Accompanied by BGK’s Black Garlic Japanese Mayonnaise for an extra burst of Black Garlic flavour.

Black Garlic Chicken Karaage

Prep: 15 mins + overnight marinating | Cook: 5 mins per batch approx. | Serves: 4 as a snack

Ingredients

For the Marinade

  • 3 tbsp sake
  • 1 tbsp mirin
  • 3 tbsp dark soy sauce
  • 2 tbsp Black Garlic Paste
  • 1 tbsp grated fresh ginger
  • 1 tbsp sesame oil
  • ¼ tsp ground white pepper
  • 2 cloves white garlic – grated
 

For the Chicken Karaage

  • 600g skinless boneless chicken thigh fillets – cut into 3 cm bite-sized pieces
  • 100g potato starch for dredging/velveting
  • Vegetable oil for deep frying
 

Garnish

  • Lemon wedges
 
To Serve

Method

  • Start by making the marinade – whisk all the marinade ingredients together in a bowl.
  • Place the chicken pieces in the marinade and mix thoroughly until evenly coated. Cover with clingfilm and leave to marinate overnight in the refrigerator.
  • When ready to cook – heat the oven to 120C/100Cfan/Gas ½. NB This is to keep the chicken warm while you fry in batches.
  • Heat a deep fat fryer filled with vegetable oil to 170C. NB Follow the manufacturer’s instructions and keep a careful watch! Alternatively, fill a large heavy-based saucepan to a third full (approximately 4cm in depth) with vegetable oil. Heat on a back ring to 170C. To test if the oil is hot enough drop a little piece of bread into the oil, if it sizzles and floats to the top then the oil it is hot enough. A word of caution – hot oil can be dangerous. Do not leave unattended and keep an eye on the temperature of the oil.
  • Drain the marinade from the chicken, place the chicken pieces on paper towels to remove any excess liquid.
  • Place a layer of potato starch in a shallow dish or plate. Toss the chicken pieces a few at a time in the potato starch until evenly coated. Shake off any excess starch and place the chicken on a wire rack. Repeat to ‘dredge’ the remaining pieces.
  • Working in small batches, use a dessertspoon to carefully drop the chicken into the oil. Deep-fry for 2-3 minutes. Remove the chicken pieces with a heatproof slotted spoon. Transfer to a baking sheet and pop in the oven to keep warm. Repeat with the remaining chicken, keeping warm in the oven as you go.
  • Increase the temperature of the oil to 190C.
  • Put the chicken pieces back into the oil in small batches and fry for 1 minute until mahogany coloured and crisp. Repeat with the remaining chicken pieces.

To Serve: place on a platter with a lemon wedges and a bowl of BGK’s Black Garlic Japanese Mayonnaise for dipping. An alternative dipping sauce is BGK’s Black Garlic Tonkatsu Sauce. Serve immediately but BGK’s Black Garlic Chicken Karaage is equally great cold as part of a bento box.

Top Tip: to maintain the temperature of the oil, do not overcrowd the oil with too many chicken pieces. Double-frying is the key to perfectly crispy chicken. Potato starch is essential ingredient for crunchy chicken.

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