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.
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.
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.
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.
Gluten
Soy
Eggs
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