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Wagamama Tori Kara Age Recipe

Wagamama Tori Kara age Recipe from Wagamama, the famous Japanese restaurant UK, is known for its delicious chicken kara-age. The recipe for their chicken kara-age is simple and easy to follow, and it is delicious as well. The ingredients needed for the Wagamama Tori Kara age Recipe are relatively easy to find. The Tori kara-age recipe is perfect for a quick and easy weeknight meal. The recipe yields 4-6 servings, making it ideal for a small family or a dinner party appetizer.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Japanese
Servings 4 people
Calories 1260 kcal

Equipment

  • 1 steel pan
  • 1 steel fork

Ingredients
  

1/2 cup all-purpose flour, plus extra for coating the chicken

    2 eggs lightly beaten

      4 cups vegetable oil

        3 tablespoons sesame seeds

          6 large cloves garlic finely chopped

            8 small spring onions sliced thinly

              5 cm piece ginger grated

                2 teaspoons dried chili flakes

                  Salt & pepper to taste

                    500 gm cooked chicken thigh meat cut into bite-size pieces

                      300 ml water

                        250gms panko Breadcrumbs

                          1/2 cup rice vinegar

                            1 cup corn starch

                              Instructions
                               

                              The first step is to place the boneless chicken thighs in a medium-sized bowl. Take 2 cloves of garlic and grate them finely on the chicken. Once the chicken thighs are present in the bowl, add the grated ginger on top of the chicken. You can use pre-grated ginger or directly grate the ginger finely as sprinkles on top of the chicken.

                                The first step is to place the boneless chicken thighs in a medium-sized bowl. Take 2 cloves of garlic and grate them finely on the chicken. Once the chicken thighs are present in the bowl, add the grated ginger on top of the chicken. You can use pre-grated ginger or directly grate the ginger finely as sprinkles on top of the chicken.

                                  Now add 1/2 cup of rice vinegar, salt, and pepper powder to the chicken. Next, add 4 teaspoons of soy sauce. This will help provide the authentic Asian flavor to the chicken.

                                    Now add 2 eggs to this mixture. Finally, add 1/2 cup of flour to ensure that it is well mixed with all other ingredients. Mix everything thoroughly until there are no lumps in the batter left.

                                      After mixing all the ingredients in the bowl using your hand, Use a teaspoon for mixing the chicken batter for the best experience. Let it rest for at least 30 minutes before proceeding further before keeping it in the refrigerator.

                                        After resting, the time has passed, place this mixture in the refrigerator for 20 minutes. This will help the marinade get absorbed better by the chicken.

                                          Meanwhile, the chicken is marinating in the fridge, Take 1 cup of corn starch and 1 teaspoon of water and mix well. Now add spoon by spoon of water while simultaneously integrating the corn starch.

                                            Once the corn starch is made into lumps of powder, add 250 grams of bread crumbs to the corn starch. After frying, the idea is to provide a crisp outer texture to the chicken.

                                              Then take out the chicken from the fridge after 20 minutes. Now carefully remove the chicken from the bowl using a pair of tweezers or fingers. Now carefully mix the marinated chicken with the flour-breadcrumb mixture. Make sure that you coat each side evenly. Then gently drop it back into the chicken flour batter again to avoid losing any excess coating on the surface. Now do this for all the pieces of chicken.

                                                The next step is to heat a bowl-shaped cast iron pan over medium flame. Once hot, pour some oil into the frying pan. If you are health-conscious, use coconut oil instead of vegetable oil. We choose coconut oil here because it has no trans fat and contains lauric acid, which can help fight off bacteria in your body. So make sure that you buy organic virgin coconut oil for frying the chicken if possible.

                                                  Once the oil temperature reaches 350 degrees F or 180 C, add corn starch-coated chicken pieces into the bowl-shaped pan containing the heated oil for frying. Fry each side until golden brown appears on the surface of the chicken. Now turn over the chicken to the other side for even frying.

                                                    Once the second side turns golden brown, remove from heat and drain excess oil using a paper towel. Again, fry the chicken in the oil for 2 minutes before serving for a super crispy chicken.

                                                      Finely chop the cabbage into long thin pieces for the presentation and place them on a porcelain plate. Now chop 2 slices of lemon and place them alongside the cabbage. Now place 2 to 3 pieces of chicken on the plate before serving.

                                                        Notes

                                                        Use fried chicken alone. Make sure you deep fry the chicken to provide crispy texture
                                                        Keyword tori kara age recipe, wagamama tori kara age recipe