{"id":54153,"date":"2025-03-03T09:31:28","date_gmt":"2025-03-03T09:31:28","guid":{"rendered":"https:\/\/blackgarlickitchen.co.uk\/?page_id=54153"},"modified":"2026-05-20T21:17:41","modified_gmt":"2026-05-20T20:17:41","slug":"black-garlic-chicken-karaage","status":"publish","type":"page","link":"https:\/\/blackgarlickitchen.co.uk\/index.php\/black-garlic-chicken-karaage\/","title":{"rendered":"Black Garlic Chicken Karaage"},"content":{"rendered":"\t\t

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Black Garlic Chicken Karaage<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Pr<\/strong>ep: <\/b>15 mins + overnight marinating | Cook: <\/b>5 mins per batch approx. | Serves:<\/b> 4 as a snack<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Ingredients<\/span><\/p>
For the Marinade <\/strong><\/p>
3 tbsp sake<\/li>
1 tbsp mirin<\/li>
3 tbsp dark soy sauce<\/li>
2 tbsp Black Garlic Paste<\/b><\/a><\/span><\/li>
1 tbsp grated fresh ginger<\/li>
1 tbsp sesame oil<\/li>
\u00bc tsp ground white pepper<\/li>
2 cloves white garlic \u2013 grated<\/li><\/ul>\u00a0<\/div>
For the Chicken Karaage<\/strong><\/p>
600g skinless boneless chicken thigh fillets \u2013 cut into 3 cm bite-sized pieces<\/li>
100g potato starch for dredging\/velveting<\/li>
Vegetable oil for deep frying<\/li><\/ul>\u00a0<\/div>
Garnish<\/strong><\/p>
Lemon wedges<\/li><\/ul>\u00a0<\/div>
To Serve<\/strong><\/div>
BGK\u2019s Black Garlic Japanese Mayonnaise<\/strong><\/span><\/a><\/span> or commercially available Japanese Mayonnaise<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Method<\/span><\/p>\n
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Start by making the marinade \u2013 whisk all the marinade ingredients together in a bowl.<\/li>\n
Place the chicken pieces in the marinade and mix thoroughly until evenly coated. Cover with clingfilm and leave to marinate overnight in the refrigerator.<\/li>\n
When ready to cook \u2013 heat the oven to 120C\/100Cfan\/Gas \u00bd. NB This is to keep the chicken warm while you fry in batches.<\/li>\n
Heat a deep fat fryer filled with vegetable oil to 170C. NB Follow the manufacturer\u2019s 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.<\/span><\/li>\n
Drain the marinade from the chicken, place the chicken pieces on paper towels to remove any excess liquid.<\/li>\n
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 \u2018dredge\u2019 the remaining pieces.<\/li>\n
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.<\/li>\n
Increase the temperature of the oil to 190C.<\/li>\n
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.<\/li>\n<\/ul>\n

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To Serve:<\/span><\/strong> place on a platter with a lemon wedges and a bowl of BGK\u2019s Black Garlic Japanese Mayonnaise<\/u><\/b><\/a><\/span> for dipping. An alternative dipping sauce is BGK\u2019s Black Garlic Tonkatsu Sauce<\/u><\/b>.<\/a><\/span> Serve immediately but BGK\u2019s Black Garlic Chicken Karaage<\/span> is equally great cold as part of a bento box.<\/p>\n
Top Tip:<\/strong> 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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Featured Products:<\/p>
Black Garlic Paste<\/u><\/span><\/a><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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