What is
鶏の唐揚げねぎソース?

A popular Japanese dish featuring crispy fried chicken (karaage) topped with a savory green onion sauce. The chicken is marinated in a soy sauce-based mixture, battered, and deep-fried until golden brown, then drizzled with a flavorful sauce made from chopped green onions, soy sauce, and sometimes vinegar.

Origins & History

Karaage is a traditional Japanese cooking technique that originated in the early 20th century, often used for various types of meat but especially chicken. It has become a beloved dish in Japanese cuisine, often enjoyed in izakayas (Japanese pubs) and at home. The addition of green onion sauce enhances the flavor and adds a fresh twist.

Taste & Texture

The dish combines a savory, crunchy exterior from the fried chicken with the aromatic and tangy flavor of the green onion sauce. It is a delightful mix of textures and tastes, with a satisfying crunch and a burst of fresh flavors from the sauce.

Ingredients

Chicken thighs

Tender cuts of chicken that are marinated for flavor and moisture.

Soy sauce

A salty, umami-rich sauce made from fermented soybeans and wheat, commonly used in Japanese cuisine for marinating.

Garlic

A pungent bulb used for seasoning that adds depth to the marinade.

Ginger

A zesty root that adds a warm, slightly spicy flavor to the marinade.

Potato starch or cornstarch

Used as a coating on the chicken before frying to achieve a crispy texture.

Green onions (scallions)

Fresh onions that add a mild onion flavor and color to the sauce.

Vinegar

Adds acidity and brightness to the green onion sauce.

Sesame oil

Provides a nutty aroma and flavor to the sauce.

This item may contain the following allergens:

Gluten

Soy

Eggs