Chicken karaage recipe
 Japanese fried chicken, aka chicken karaage, is very popular in Japan. It’s often served with a pickled vegetable, and Shuko’s version also has a simple fresh leek sauce. If you want to make the radish pickle you’ll need to plan two days ahead. 2g piece dried kombu 120ml/4fl oz rice vinegar50g/1¾oz sugar½ tsp salt1 bunch English radishes, washed, dried and halved lengthways 2g piece dried kombu 120ml/4fl oz rice vinegar 50g/1¾oz sugar ½ tsp salt 1 bunch English radishes, washed, dried and halved lengthways 15g/½oz piece fresh root ginger50ml/2fl oz soy sauce 25ml/1fl oz sake600g/1lb 5oz skinless and boneless chicken thighs or legs, cut into 5cm/2in cubesvegetable oil, for deep frying40g/1½oz potato starch 15g/½oz piece fresh root ginger 50ml/2fl oz soy sauce 25ml/1fl oz sake 600g/1lb 5oz skinless and boneless chicken thighs or legs, cut into 5cm/2in cubes vegetable oil, for deep frying 40g/1½oz potato starch ½ leek (the white end), finely chopped1 bunch (20g/¾oz) chives, finely chopped15g/½oz unpeeled piece fresh root ginger, grated2 tbsp soy sauce 2 tbsp rice vinegar½ tbsp sugar2 tbsp roasted sesame oil ½ leek (the white end), finely chopped 1 bunch (20g/¾oz) chives, finely chopped 15g/½oz unpeeled piece fresh root ginger, grated 2 tbsp soy sauce 2 tbsp rice vinegar ½ tbsp sugar 2 tbsp roasted sesame oil Method To make the radish pickle, first soak the kombu in 180ml/6fl oz water overnight.Take the kombu out of the water and set aside. Pour the soaking water into a small pan with the rice vinegar, sugar and salt, bring to the boil, then turn off the heat. Stir until the sugar and salt have dissolved, then leave to cool.Slice the kombu into thin strips. Submerge the radishes and kombu strips in the brine and leave in the fridge to pickle for at least 8 hours or overnight.To make the chicken karaage, squeeze the grated ginger into a bowl (discard the ginger flesh after squeezing). Mix in the soy sauce and sake, add the chicken and marinate for 20 minutes. To make the negi sauce, mix the leek, chives and ginger in a small bowl, along with the soy sauce, rice vinegar, sugar and sesame oil.Heat the oil in a deep frying pan to 170C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Discard most of the marinade, leaving a little at the bottom of the bowl, and mix in the potato starch. Turn the chicken pieces to ensure they are thoroughly coated. The meat should be a little sticky, but still powdery.Put the chicken into the hot oil, one piece at a time, and fry in small batches for 4 minutes until golden brown. Using a slotted spoon, lift the chicken out of the oil and set aside for 5 minutes while you increase the temperature of the oil to 190C.Fry the chicken for a further 2 minutes until crisp. Drain on a plate lined with kitchen paper, then serve hot, with the sauce and pickles on the side. To make the radish pickle, first soak the kombu in 180ml/6fl oz water overnight. To make the radish pickle, first soak the kombu in 180ml/6fl oz water overnight. Take the kombu out of the water and set aside. Pour the soaking water into a small pan with the rice vinegar, sugar and salt, bring to the boil, then turn off the heat. Stir until the sugar and salt have dissolved, then leave to cool. Take the kombu out of the water and set aside. Pour the soaking water into a small pan with the rice vinegar, sugar and salt, bring to the boil, then turn off the heat. Stir until the sugar and salt have dissolved, then leave to cool. Slice the kombu into thin strips. Submerge the radishes and kombu strips in the brine and leave in the fridge to pickle for at least 8 hours or overnight. Slice the kombu into thin strips. Submerge the radishes and kombu strips in the brine and leave in the fridge to pickle for at least 8 hours or overnight. To make the chicken karaage, squeeze the grated ginger into a bowl (discard the ginger flesh after squeezing). Mix in the soy sauce and sake, add the chicken and marinate for 20 minutes. To make the chicken karaage, squeeze the grated ginger into a bowl (discard the ginger flesh after squeezing). Mix in the soy sauce and sake, add the chicken and marinate for 20 minutes. To make the negi sauce, mix the leek, chives and ginger in a small bowl, along with the soy sauce, rice vinegar, sugar and sesame oil. To make the negi sauce, mix the leek, chives and ginger in a small bowl, along with the soy sauce, rice vinegar, sugar and sesame oil. Heat the oil in a deep frying pan to 170C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the oil in a deep frying pan to 170C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Discard most of the marinade, leaving a little at the bottom of the bowl, and mix in the potato starch. Turn the chicken pieces to ensure they are thoroughly coated. The meat should be a little sticky, but still powdery. Discard most of the marinade, leaving a little at the bottom of the bowl, and mix in the potato starch. Turn the chicken pieces to ensure they are thoroughly coated. The meat should be a little sticky, but still powdery. Put the chicken into the hot oil, one piece at a time, and fry in small batches for 4 minutes until golden brown. Put the chicken into the hot oil, one piece at a time, and fry in small batches for 4 minutes until golden brown. Using a slotted spoon, lift the chicken out of the oil and set aside for 5 minutes while you increase the temperature of the oil to 190C. Using a slotted spoon, lift the chicken out of the oil and set aside for 5 minutes while you increase the temperature of the oil to 190C. Fry the chicken for a further 2 minutes until crisp. Drain on a plate lined with kitchen paper, then serve hot, with the sauce and pickles on the side. Fry the chicken for a further 2 minutes until crisp. Drain on a plate lined with kitchen paper, then serve hot, with the sauce and pickles on the side.