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Karaage is a dish usually made with chicken, that’s marinated in soy and sake and then tossed with potato starch before deep frying to crispy perfection. It’s most commonly eaten as an appetizer served with some kewpie mayo and lemon to dip.
Aside from chicken, this dish is so good with any white fish as well. For this recipe, I used kampachi, but I have made it with seabass and halibut in the past and every time it was delicious. You can absolutely deep fry these but I did a quick pan fry on both sides and the result was still crispy and there was much less oil to clean up. Fish cooks quickly, so make sure to cook at a pretty high temperature so you can get the nuggets crispy before they dry out.
These pair perfectly with my Kissed By Binchotan blend and some tangy, blistered shishito peppers.