Fried Japanese Karaage Chicken
Tender, juicy Japanese Karaage Chicken, marinated in savory soy sauce, ginger, and garlic, gets coated in a light batter and fried to golden perfection. Chef Sergio serves it with a creamy mayo-based tartar sauce, which he infuses with the citrusy tartness of yuzu. On the side: Steamed rice and a salad of raw cabbage and carrot with sweet chili sauce, offering refreshing crunch and a burst of color to balance out the richness of the chicken. Enjoy each individual component, or stir it all together for a rice bowl packed with the textures and flavors of Japan.
Nutritional facts
Protein
39g
Carbs
124g
Calories
1200
Fat
57g
Ingredients
Canola Oil, Sesame Oil, Chicken Thigh, Habanero Peppers, All Purpose Flour, Potato Starch, Carrots, Red Onion, Celery, Cilantro, Capers, Garlic, Egg, Corn Starch, Sugar, Kewpie Mayonnaise, Jasmine Rice, Kosher Salt, Monosodium Glutamate, Cabbage, Lime Juice, Ginger, Oyster Sauce, Italian Parsley, Sweet Chili Sauce, Soy Sauce, Yuzu Juice
Reviews
4.3
Based on 657 reviews
Doug · 05/14/25
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About Sergio Tominaga
Chef Sergio Tominaga was born in Peru and lived in Japan for 4 years. He started his career 18 years ago with his older brother. He comes from a family of Nikkei chefs (nikkei is the mixture between Peruvian and Japanese culture). Finalizing his career he started working with his brother but after a few years he worked in Maido (Number 1 restaurant in Latin America and number 7th in World's 50 Best) for 5 years and also in Sushi Pop by Micha as an Executive Chef for 3 years. Sergio cooks traditional Peruvian and Japanese food. He loves being able to cook the fusion between both cultures. His specialty is Peruvian ceviche, Lomo Saltado and Nikkei sushi.
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