Chicken Karagge (唐揚げ), is the Japanese version of fried chicken. Pronounced kah-rah-ah-geh, it’s a whole four-syllabic worth of crunch that is guaranteed to pack a very decent crisp and crack in each bite, due primarily to the potato starch that coats the simply marinated chicken in a golden rich batter.
We fried it the conventional way in a deep pot to minimise oil spurts and it was a very pleasing one dish meal. In addition, we flavored the chicken (breast, coz it’s healthier and more budget-friendly) with a tablespoon of fish sauce to the recipe’s already good soy/ginger/sake marinade. A fuss-free weekend winner!