Tori No Karaage: the golden and tender fried chicken recipe

The tori no karaage are delicious chicken nuggets made with a cooking technique typical of Japanese cuisine (that is called karaage). In this version, especially popular with children, the chicken legs are marinated in a sweet and sour sauce (based on soy sauce, brown sugar and fresh ginger), then coated in flour and then fried in hot oil. The end result will be amazing: juicy on the inside and golden brown on the outside, these nuggets are an impossible temptation to resist. So let’s find out how to make perfect tori no kaaraage by following our recipe step by step and serve them with refreshing lemon wedges at an oriental dinner or as an appetizer.

How to make Tori No Karaage

Prepare the marinade. Break the egg into a bowl and add the sesame seeds oil, soy sauce, brown sugar, ground cinnamon and the peeled and crushed garlic. Season with grated ginger (1) and beat well.

Rinse the chicken thoroughly, cut it into bite-sized pieces and dip them in the marinade (2). Cover with a sheet of cling film and transfer to the refrigerator for about 30 minutes.

After this time, drain the chicken nuggets and coat them in the breading made by mixing the potato starch with the wheat flour (3).

Heat plenty of peanut seeds oil in a large pan, then dip the chicken nuggets (4) and fry them for a few minutes, turning them from time to time.

As soon as the chicken nuggets will be golden brown, drain and let them dry on absorbent kitchen paper (5).

Finally season with a few drops of lemon juice and a pinch of chilli pepper, then serve hot (6).

How to store Tori No Karaage

To enjoy fragrance and crunchiness, we suggest you fry the chicken nuggets and eat them when still hot. If there is something left, the chicken nuggets can be stored in the refrigerator, in a special airtight container, for a maximum of 1 day.