Curry with Chicken Karaage

Japanese Curry

Curry with Chicken Karaage

This one’s basically two recipes in one. I made a big batch of Japanese curry this week so dinner the next night would be a breeze—first night was curry with fish karaage, second night I paired it with chicken karaage. This post focuses on the chicken version.

The recipe makes enough for four with leftovers. If you don’t want extras, just cut everything in half. Let’s get into it.

About Curry Roux

Popular brands include House Vermont Curry, S&B, and Java Curry. They come in mild, medium-hot, and hot. My go-to is S&B Golden Curry (medium-hot)—it’s got a mild kick without being overly spicy.

A Few Notes

• Choosing Your Roux: Try different brands and spice levels to find your favorite.

• Curry Thickness: Too thick? Add a little water. Too thin? Simmer uncovered to thicken.

• Chicken Size: My parents like bigger chunks, but I go for smaller, almost popcorn-size bites—they cook faster and crisp up better.

• Frying Tip: Don’t overcrowd the oil. If you do, the temperature drops and the karaage won’t crisp up properly.

• No Thermometer? Stick a pair of chopsticks into the oil—if bubbles rise quickly, it’s around 350–375°F.

• Marinate Overnight: Chicken karaage tastes best when marinated overnight. The flavor really develops.

• Dipping Sauce Idea: Kewpie mayo or spicy mayo (Kewpie + sriracha) is perfect with karaage.

  

Japanese Curry

(Feeds 4 with leftovers)

Ingredients

• 1 lb beef loin tip roast, cut into bite-size pieces

• 3 yellow onions, thinly sliced

• 3 yellow potatoes, cubed

• 3 large carrots, sliced diagonally

• 1 Tbsp oil

• 184g S&B Golden Curry (medium hot)

• 5 cups water

• Steamed rice, for serving

Directions

1. In a Dutch oven, heat oil over medium-high. Brown beef on all sides (about 2 minutes per side).

2. Add onions and sauté until golden, about 3–4 minutes.

3. Stir in potatoes and carrots. Cook 3 more minutes.

4. Add water, bring to a boil, then lower heat and simmer for 7 minutes.

5. Break the curry roux into pieces and stir it into the pot.

6. Reduce heat to low, cover, and cook for another 10 minutes, stirring occasionally.

7. Check the consistency—it should be thick like stew. Adjust if needed.

Once it's perfect, turn off the heat and set aside.

Chicken Karaage

(Crispy Japanese Fried Chicken)

Ingredients

• 1 lb chicken thighs, cut into bite-size pieces

Marinade

• 4 garlic cloves, minced

• 1 Tbsp ginger, minced

• 3 Tbsp soy sauce

• 2 Tbsp sake

• 2 tsp sesame oil

• 1 tsp mirin

• Salt and pepper to taste

Coating

• 1 cup potato starch

• Salt and pepper

Directions

1. Marinate: In a bowl, combine marinade ingredients. Add chicken and mix by hand to coat. Cover and refrigerate for at least 4 hours, ideally overnight.

2. Coat: In a separate bowl, combine potato starch with salt and pepper. Dredge each piece of chicken, shaking off the excess.

3. First Fry: Heat oil to 350°F. Fry in batches for 3 minutes. Rest on a wire rack.

4. Second Fry: Heat oil to 375°F and fry again for 1–2 minutes until golden and crispy.

5. Finish: Squeeze a little lemon juice on top before serving.

   

   

Assembly

• Serve hot steamed rice in bowl

• Spoon the curry over the rice

• Plate the crispy chicken karaage separately

• Dip karaage in spicy mayo or enjoy it alongside the curry—it’s all good either way.