Chicken Karaage, best known as “Japanese Fried Chicken” is one of Hubby’s favorite Japanese dishes. He had fallen in love with this dish during one of his zillion trips to Tokyo and had introduced me to the American fusion version of it. This left me wondering whether an Indian version is possible too! Hence, we decided to try our hands at making Chicken Karaages Indian Style!
- 1 lb. of boneless skinless chicken thigh meat (widely available at any Whole Foods Market), sliced into small pieces.
- 1 inch of fresh ginger root, ground to a paste.
- 4-5 cloves of garlic, ground to a paste.
- 1 teaspoonfuls of each of turmeric, red chili and garam masala powders.
- 1 teaspoonful of vinegar.
- A pinch of asafoetida.
- A pinch of mustard oil (be very careful to avoid excess pungency).
- 3 cups of Bengal gram flour (Besan).
- 3 green chilies, finely chopped.
- 1 small onion, finely chopped.
- Salt to taste.
- Marinate the chicken pieces (for at least 1 hr.) with ginger garlic paste, vinegar, mustard oil, turmeric, red chili and garam masala powders, asafoetida and salt to taste.
- Prepare the batter (the batter should be pretty dense) with gram flour, water, salt to taste, onion and green chili slices.
- Heat olive oil in a deep vessel.
- Coat the chicken pieces individually with the gram flour batter and deep fry.
- Garnish with fresh cilantros.