Chicken Karaage
Sesame Fried Chicken

Chicken Karaage – crispy Japanese sesame fried chicken. 

“This yummy recipe is more delicate than it sounds, and keeping the crispy coating intact can be tricky. Paired with thick slices of tomatoes drizzled with olive oil and white wine vinegar or a light, fresh coleslaw, this is a fantastic summer meal.” 
–Bea Tollman, Celebrity Chef & Founder of Red Carnation Hotels

Karaage (唐揚げ or 空揚げ or から揚げ [kaɾaaɡe]), is a Japanese cooking technique in which various foods — most often chicken, but also other meat and fish — are deep fried in oil.

How to Make Chicken Karaage: Sesame Fried Chicken

The Ingredients

• 1 egg
• 7 oz (200 g) evaporated milk
• 3 1/4 lbs (1.5 kg) whole chicken, cut into 8 portions, plus the legs and wings
• 1 cup (750 ml) oil
• 1 cup (250 g) butter

Sesame Coating:

• 10 Tbsp (150 g) toasted sesame seeds
• 2 cups (250 g) flour
• 1 tsp (5 g) poultry seasoning
• 2 tsp (10 g) garlic powder
• 1 tsp (5 g) ground ginger
• 4 tsp (20 g) paprika
• 2 tsp (10 g) salt
• Freshly ground pepper to taste

The Directions

• Combine the coating ingredients to make a fine mixture
• Whisk together the whole egg with the milk
• Dip the chicken pieces in the liquid, then shake off excess and roll them in the sesame coating
• Heat the oil and butter together in a deep-frying pan over medium-high heat, so that the chicken pieces sit in the pan with the oil mixture covering half the chicken
• Start with the drumsticks and thighs first, as they take longer to cook
• Try to turn each piece only once, as the coating is very delicate
• Fry until golden brown on both sides

PREP TIME: 15 - 20 MINUTES
COOK TIME: 25 - 30 MINUTES
SERVES: 6

Serving Suggestions for Chicken Karaage: Sesame Fried Chicken

• Delicious served with thick slices of tomatoes drizzled with olive oil or white wine vinegar
• A side of light, fresh coleslaw enhances the flavor of this dish

Beatrice "Bea" Tollman, President and founder of the Red Carnation Hotel Collection and TTC, published a cookbook that is her memoir of “A Life in Food.” Her book is a celebration of recipes that have either been passed down in the family or discovered while traveling, and all have been perfected from her own personal experience and expertise in the kitchen. For the enthusiastic amateur cook, the recipes are relatively quick and simple to prepare with ingredients that are easily sourced.