This elevated version of Japanese fried chicken (karaage) is topped with vibrant orange salmon roe (ikura), creating an exciting contrast of textures and flavors. The crispy, juicy chicken pairs beautifully with the pop of briny, rich salmon caviar, while maintaining the traditional Japanese karaage preparation method. This dish brings together casual comfort food with a touch of luxury.
Ingredients:
For the Chicken:
- 600g boneless chicken thighs, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 2 tablespoons sake
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
- ½ cup potato starch (katakuriko) or cornstarch
- Vegetable oil for deep frying
For the Topping:
- 100g salmon roe (ikura)
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- Green onions, finely chopped
- Shiso leaves (optional)
For Serving:
- Japanese mayonnaise
- Lemon wedges
- Shredded cabbage
Directions:
- Marinate the Chicken:
- In a bowl, combine soy sauce, sake, grated ginger, and minced garlic
- Add chicken pieces and mix well
- Cover and refrigerate for 30 minutes to 1 hour
- Prepare the Ikura:
- Gently mix salmon roe with soy sauce and mirin
- Let it marinate for 10-15 minutes
- Drain excess liquid before using
- Coating and Frying:
- Remove chicken from marinade and pat dry with paper towels
- Coat each piece thoroughly in potato starch
- Heat oil in a deep pot to 170°C (340°F)
- Fry chicken in batches for 4-5 minutes until golden brown
- Remove and drain on paper towels
- Double fry at 180°C (360°F) for 1 minute for extra crispiness
- Assembly:
- Place fried chicken pieces on serving plate
- Drizzle with Japanese mayonnaise
- Top each piece with a small amount of ikura
- Sprinkle with chopped green onions
- Garnish with shiso leaves if using
- Serving:
- Serve immediately while chicken is hot and crispy
- Accompany with shredded cabbage and lemon wedges
- Serve additional ikura on the side if desired
Tips:
- Use skin-on chicken thighs for more flavor and moisture
- Don’t overcrowd the oil when frying to maintain temperature
- Add ikura just before serving to maintain its texture
- The chicken can be prepared in advance, but should be reheated before adding ikura
- Store any leftover ikura in the refrigerator
Note: This dish combines hot and cold elements, so timing is crucial for the best experience. The contrast between the crispy, hot chicken and the cool, briny ikura creates an exciting dining experience.
