Karaage Kimchi Chicken

Karaage Kimchi Chicken

  • Serves 3-4
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Bring an extra element of spiciness to a favourite Japanese fast food with this karaage kimchi chicken recipe. Karaage is the fast food that many Japanese dreams are made of, and is traditionally made by coating marinated chicken in potato flour and deep-frying it. This version adds kimchi cabbage to the ensemble, making for a dish with serious crunch and a super spicy kick.


3/4 cup potato starch
1/4 teaspoon shichimi mixed spice
250g kimchi
200g chicken, cut into bite-size pieces
peanut oil for frying

How To Prepare

  1. Mix together potato starch and shichimi mixed spice. Set this mixture aside.

  2. Separate the liquid from the kimchi by squeezing the kimchi slices a little if necessary, and add the liquid to a large bowl. Add chicken to the kimchi liquid and mix through until well combined. Allow chicken to marinate for 15-20 minutes.

  3. Coat chicken pieces in the potato starch mixture and leave aside to ‘set’ for 5 minutes. Repeat this process with the separated kimchi cabbage pieces. Make sure both the chicken and the kimchi are evenly coated.

  4. Heat 1-2 inches of oil in a saucepan over a high heat until it reaches 190 degrees Celsius. Add enough chicken/kimchi pieces to create an even ‘layer’ on the surface of the oil, without any pieces overlapping. Fry for 2-3 minutes or until golden brown, moving around as required. Remove from the oil and set aside to drain for 5 minutes. Repeat this process until all of the chicken and kimchi have been fried. Serve while hot.

Tips and Information

• To get a bit more flavour into your potato flour, try adding salt, dried garlic, and/or paprika.